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Chipotle chicken enchiladas covered with cheese and enchilada sauce garnished with coriander, 4 in a tray

Chipotle Chicken Enchiladas

My mum loves these Chipotle chicken enchiladas so much that she insists on them every year for her birthday. Unfortunately, they take a bit of work, but the results are worth every minute spent in the kitchen. Just like my mum, however, I’m sure you’ll love them too, especially since they provide all the nutrients you need to fuel a full recovery.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 Enchiladas
Calories: 535
Ingredients Method

Ingredients
  

For the Chicken
  • 600 g Chicken Breasts Diced
  • 2 Tbsp Chipotle Paste
  • Salt
Enchilada Sauce
  • 1 Tbsp Vegetable Oil
  • 1 White Onion Sliced
  • 3 Garlic Cloves Crushed
  • 1 Tbsp Tomato Puree
  • 1 Tin Chopped Tomatoes
  • 100 ml Water
  • 1 Tsp Chilli Powder
  • 1 Tsp Paprika
  • 1 Tsp Ground Cumin
  • ½ Tsp Coriander
  • ½ Tsp Dried Oregano
  • ¼ Tsp Nutmeg. Ground
  • Juice from 1 lime
Vegetable Filling
  • 2 Tbsp Vegetable Oil
  • 1 Onion Diced
  • 2 Red Peppers Diced
  • 1 Tin of Sweetcorn Drained
  • 1 Tin of Pinto Beans Drained
  • Juice of 2 Limes
  • Salt to taste.
  • 20 ml Vegetable Oil
To Finish
  • 8 Large Tortillas
  • 70 g Grated Cheddar
  • A handful of Chopped Coriander Garnish
  • Sour Cream to Garnish

Method
 

  1. To cook the Chicken: Mix the chicken with the chipotle paste and leave to marinate for 20 minutes. After 20 minutes, heat a pan over medium-high heat and cook the chicken until it's cooked through and begins to char. Set aside.
  2. To make the Sauce: Heat the oil over medium heat and cook the onion for 5-6 minutes until softened. Add the garlic and cook for a further minute before adding the spices. Stir in the tomato paste, tinned tomatoes and water. Cook for 15-20 minutes until the vegetables are tender, and the acidity from the tomatoes has cooked out. Blitz the sauce, season with salt to taste, and add the lime juice. Set aside.
  3. To Cook the vegetables: Heat the oil in a large pan and cook the onions and peppers until they begin to soften. Add ½ of the Enchilada sauce and the sweetcorn and pinto beans, and cook for 3-4 minutes until the sweetcorn and beans are hot throughout. Add the chicken to the sauce and Set Aside.
  4. Preheat the oven to 190 °C, gas mark 5, and grease a baking dish large enough to hold eight tortilla wraps.
  5. To make the tortillas: Spread a tortilla over a clean work surface and build with a large spoonful of the filling. Fold the wraps and ensure the filling is enclosed. Repeat for 8 wraps, then tightly pack the wrapped tortillas into the baking dish. Top with a liberal amount of enchilada sauce, and sprinkle with the cheese. Bake in the oven for 30 minutes until the cheese has melted and begun to bubble.