If you're craving a dish that is bold and bursting with flavour, these smoky chicken enchiladas are an excellent choice. A savoury blend of tender chicken thighs, vibrant vegetables, and melty cheese come together in this comforting Mexican-inspired recipe. The secret to its rich, complex taste lies in the smoky enchilada sauce made with our Smoky Black Lime & Chilli Blend.
Make the enchilada sauce by placing the passata, water, vinegar, spices, olive oil and salt in a small pot and simmer for about 5 minutes, mixing often to avoid burning. Turn the heat off and set aside. You can add 1 or 2 tablespoons of water if the sauce is too thick.
Preheat the oven at 200° (fan forced). Cut the chicken into thin strips and season with the spices, salt and pepper. Pour ½ tbsp of olive oil onto a frypan placed over medium heat and add the chicken. Stir fry until just cooked through, about 5 minutes. Remove the chicken from the pan.
Add the remaining ½ tbsp of olive oil to the pan and stir-fry the onion, coriander stems and capsicum over medium-high heat for about 5 minutes. Then add the sweetcorn, borlotti beans, the chicken juices (from resting) and cook for another 5 minutes. Add the chicken strips, mix well and turn the heat off.
Assemble the enchiladas by placing about 2 tablespoons of the filling along the centre of a tortilla, add a bit of grated cheese, then roll it and place it in a 20 x 30cm oven dish. Repeat the process with the rest of the tortillas. They should fit quite tightly in the dish. Pour the enchilada sauce over the top and sprinkle the rest of the grated cheese over it. Place in the oven for about 7 minutes, then grill for a couple of minutes or until the tortillas are golden and the cheese has melted.
Garnish with finely chopped raw onions, pickled jalapeños, fresh coriander and lots of freshly squeezed lime.
