[ RECIPE ] Enchiladas

Ever since I began cooking I wanted to make the same sort of dishes that I’d order at a restaurant and end up being charged much more than if I’d bought the ingredients and made it myself. 

It often fascinated me how these dishes came together, all the wonderful tastes and flavours that make a meal just so enjoyable. 

From this experience I believe that one of the easiest cuisines to cook at home that can either replicate or beat that of a restaurant, is Mexican, and I can honestly say that I have not had Enchiladas served to me that taste as good as this dish. 

These Enchiladas are a real treat, whether you’re preparing a fun lunch for yourself or an evening meal for the whole family, you won’t go wrong with the delicious combination of flavours that appear in this simple Mexican dish. Enjoy!

 

Serves 4  |  Prep 10 Mins  |  Cooking 30 Mins

2 tablespoons Olive Oil
1 Large Red Onion (sliced)
2 Red Peppers (sliced)
1 Red Chilli (deseeded & chopped)
2 Garlic Cloves (crushed)
Small Bunch of Coriander  (roughly chopped)
1 tablespoon Ground Coriander
1 tablespoon Ground Cumin

4 Chicken Breasts (cut into chunks)
Can of Refried Beans
100g Sweetcorn
500ml Passata
1 teaspoon Golden Caster Sugar
4 Tortillas

Grated Cheddar (for topping)
La Costeña Homestyle Salsa 

Sour Cream (optional)

 

Heat a large frying pan with the olive oil on a medium-high heat. Then add the onions, peppers, chilli and coriander with the garlic until softened. 

Add the ground coriander and cumin and fry for a further minute. 

Meanwhile, heat a seperate frying pan with some more oil on a medium-high heat and, once hot, add the chicken chunks until browned. Then add it to the other pan to continue cooking. 

Add the sweetcorn, beans and a quarter of the passata into the same pan, along with the remaining spices and sugar, mix well and set aside off the heat. 

Pre-heat the oven to 180C (fan-assisted). 

Lay each tortilla onto a board and spoon enough of the chicken mixture into each of them. Fold the ends over and roll up to seal, then place into a large enough baking tray. 

Add the remaining passata over the tortillas, along with the grated cheddar. 

Bake in the oven for 25-30 minutes and once ready, add some sour cream and fresh salsa to serve with.