Under The Covers’ Recipe of the Day – Chicken Enchiladas

This is today’s recipe of the day for Sunday 21st January 2018

Chicken Enchiladas

Take 20mins to Prep and 20mins to cook.

700g x Shredded Chicken-no skin
200g x Sliced Black Olives
1/2 tsp x Ground Cumin
1/2 tsp x Dried Oregano
Salt & pepper to taste
1 x Med Onion, roughly chopped
1/2 tsp x Garlic Powder
1 x Bunch of Coriander, chopped
1 x Jar of Ready-Made Enchilada Sauce (or see recipe below for home made recipe)
340g x Cheddar Cheese, grated
10 x Corn Tortillas (see below for home made recipe)
Cooking Spray

Mix together in a bowl the chicken, olives, cumin, oregano, garlic powder,1/2 of the onion, and 1/2 the coriander, this is your filling for your tortillas. These can be cooked in oil or they can be coated with a food spray.
Pour a 1/4 enchilada sauce in pie tin and coat both sides of the tortillas with the enchilada Sauce. Spoon some of the mixture and a small amount of cheese inside, then roll and place in a baking dish, seam side down. (If you want to freeze your enchiladas now is the time – before sauce and cheese). Repeat this until all of the tortillas are rolled, then pour the remaining sauce over top, add the remaining coriander & onions. Bake in a preheated 180C gas mark 4 for 20 minutes. Allow to cool for 5mins then serve.

To make your own Enchilada Sauce, you will need:-
2 tbsp x Vegetable Oil
2 tbsp x All-Purpose Flour
2 tbsp x Mild Chili Powder
1/2 tsp x Ground Cumin
230g x Passata
½ Litre x Water
1 tsp x Salt
1/4 tsp x Garlic Powder

Heat the oil in a large 2.1/2 litre saucepan, stir in the flour and chili powder and cook for 1 minute. Add the remaining ingredients, bring to the boil and simmer for about 10 minutes. This recipe makes approximately 750ml of enchilada sauce.