- Preparation time
- less than 30 mins
- Cooking time
- 30 mins to 1 hour
- Serves 4
You can make the sauce ahead of time for these chicken enchiladas, served with coriander, avocado and soured cream.
For the enchilada sauce
- 1 large onion, finely chopped
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp chilli powder
- ½ tsp ground cumin
- 500g/1lb 2oz passata
- 1 tbsp brown sugar
- 1 tbsp cider vinegar
- salt and freshly ground black pepper
For the enchilada
- 2 onions, sliced
- I red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 3 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 red chilli, seeds removed, finely chopped
- 4 skinless, boneless chicken breasts, cut into thin strips
- 400g/14oz red beans, drained and rinsed
- 8 flour tortillas
- 100g/3½oz cheddar, grated
- 4 spring onions, trimmed and sliced
- 2 tbsp finely chopped coriander
- 1 large avocado, peeled and sliced
- 150ml/5fl oz soured cream
- Start by making the enchilada sauce. Put the onion into a medium saucepan with the olive oil and cook over a low-medium heat for 7–8 minutes, or until soft and just starting to brown at the edges.
- Add the crushed garlic and cook for a further minute. Add the paprika, dried oregano, chilli powder and ground cumin, mix well and cook for a further 30 seconds.
- Add the passata, brown sugar and vinegar to the pan, season well with salt and freshly ground black pepper and cook over a low–medium heat for 20 minutes until thickened slightly. Remove from the heat and blend until smooth.
- Preheat the oven to 190C/170C/Gas 5.
- For the enchilada, heat half of the olive oil in a large frying pan, add the sliced onions and peppers and cook over a medium heat for about 3 minutes, or until just tender and starting to caramelise at the edges. Add the garlic and red chilli and cook for a further 30 seconds. Remove from the pan and set aside.
- Heat the remaining oil in the frying pan, add the chicken and cook quickly over a medium heat until cooked through and golden brown.
- Return the onion and pepper mixture to the pan, add half of the enchilada sauce, and drained beans, season well and cook for a further minute.
- Lay the flour tortillas on the work surface and divide the chicken mixture between them. Roll the flour tortillas around the filling into cigars and arrange neatly and snuggly in an ovenproof dish (roughly 20 x 30cm/8x 12in). Spoon the remaining enchilada sauce over the top and scatter with grated cheese.
- Bake for about 20 minutes, or until the filling is piping hot and the cheese bubbling, melted and golden-brown.
- To serve, scatter with the spring onions and chopped coriander and serve with sliced avocado and soured cream alongside.
Easy Spanish chicken
- 1 tbsp extra virgin olive oil
- 2 small boneless, skinless chicken breasts (each about 150g/5½oz), sliced
- 1 onion, thinly sliced
- 1 yellow pepper, seeds removed into 4cm/1½in pieces
- 1 courgette, trimmed, halved lengthways and into 1cm/½in slices
- 100g/3½oz cooking chorizo, sliced
- 100ml/3½fl oz
- 400g tin chopped tomatoes
- 400g tin butter beans, drained and rinsed
- 1 tbsp tomato purée
- 1 tsp dried oregano
- ½ tsp dried chilli flakes
- 1 chicken stock cube
- 160g/5¾oz long-grain rice
- 175g/6oz green beans, trimmed (optional)
- chopped fresh flatleaf parsley, to garnish
- sea salt and freshly ground black pepper
- Heat the oil in a large, non-stick frying pan or sauté pan. Add the chicken and season with the pepper. Fry for 2 minutes, stirring regularly.
- Transfer the chicken to a plate using a slotted spoon or spatula and add the onion, pepper, courgette and chorizo to the pan. Fry over a medium–high heat for 3 minutes, stirring regularly.
- Add the tomatoes, butter beans, tomato purée, oregano, chilli flakes and chicken stock cube to the pan. Refill the tomato tin with cold water, pour into the tomato mixture and stir. Season with a little salt and pepper.
- Bring the sauce to the boil, return the chicken to the pan and simmer for 8–10 minutes, or until the chicken is tender and cooked through and the sauce has thickened.
- Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the rice and simmer for 10–12 minutes, or until cooked.
- Place the green beans, if using, in a small saucepan of boiling water and cook for 5–6 minutes, or until tender. Drain the beans and the rice and set aside.
- Garnish with the parsley and serve immediately with the green beans and rice alongside.