Tasty Mexican Chicken Enchilada

This Make-Ahead Mexican Chicken Enchilada Rojas is a Dinner Winner

It is the most popular Mexican dish; shredded chicken in a rolled corn tortilla and smothered in a deliciously spiced red sauce. Enchiladas are very often made in an un-authentic way, however, this recipe brings you the true flavour of Mexican Enchiladas.

For the Enchilada Sauce:

• 2 Tbsp Olive Oil
• 2 Tbsp Plain Flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 Tbsp ground cumin
• ½ tsp dried oregano
• 1 Heaped Tbsp Ancho Chilies in Adobo Sauce OR 1 Tbsp Chili Powder
• 2 Tbsp Tomato Paste
• 2 Cups / 475 ml Chicken Stock

For the Filling:

• ½ Roast Chicken (about 2 Cups)
• 3 Green Onions, sliced (reserve green tops for serving)
• 2 Tbsp Coriander, Chopped
• ½ Cup Ricotta Salata Or Feta Cheese which has been soaked in water for a few hours

To Assemble:

• 12 Corn Tortillas
• 4 Tbsp Oil for Frying
• ½ Cup Grated Cheese

Toppings:

• Reserved Green onion tops
• Fresh Green Chili
• Coriander leaves
• Sliced Avocado
• Sour Cream

Instructions:

1. Shred the chicken with two forks (or pulse in a food processor) and then mix with the chopped green onions, coriander and Ricotta Salata/Soaked Feta. Set aside.
2. To make the sauce, begin heating the oil in a skillet. Add the flour and stir together to make a thick mixture – cook for 2/3 minutes. Add the spices, then the tomato paste and broth gradually, stirring all the time until smooth. Simmer until as thick as double cream, then reduce the heat. Keep warm.
3. Have an assembly line ready, with the tortillas, the enchilada sauce and the filling mixture next to a baking dish.
4. Heat a little oil in a small pan until very hot. Fry each tortilla for a few seconds on each side (not until crispy, should still be pliable). Then shake off any excess oil into the pan, and dunk the lightly-fried tortilla into the enchilada sauce. Turn to coat the other side. Then transfer to a cutting board to fill (or use the pan that the sauce is in – do not worry about the mess), add 2 Tbsp filling down one side and roll up. Continue rolling and place into a baking dish next to each other.
5. Once all the tortillas are rolled in the baking dish, pour over the remaining enchilada sauce and top with the grated cheese. Bake in a 200C/400F oven for 10-15 minutes until the cheese is bubbly and the edges are browned.

Notes:

• Ancho Chilis in Adobo Sauce can be found in the Mexican section of major Australian supermarkets. If not, dried chilli powder is a great substitute.
• The cheese used in Mexico is queso fresca, which is a mild, slightly salty and fresh tasting crumbled cheese, but it is hard to come by here in Australia. Ricotta Salata is aged, dried ricotta and has a similar taste and texture (comes pressed in a basket wheel). Feta cheese is also a good substitute, although it is much saltier and tangier. You can get around this by soaking the feta in water for a few hours, then drain and crumble.
• Corn tortillas are always used in Mexico, and they are lightly fried beforehand which adds a nice flavour and texture, and helps them roll up better without falling apart. Many recipes use flour tortillas, and the pre-frying step can be omitted, however using flour tortillas would not have the authentic corn flour taste of Mexican enchiladas.

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