Chicken enchiladas
(Spanish version here)
Ingredients (4-6
servings)
600 g skinless chicken breasts
½ medium onion, diced
1 jalapeno pepper, sliced
8 flour tortillas
300 g grated cheese
1 avocado
1 small can of sweet corn
200 g sour cream
Salt to taste
Green onion or parsley to garnish
Extra virgin olive oil
Tabasco or sriracha sauce if you like it spicy.
Enchilada sauce
1 kg ripe tomatoes
1 medium onion, diced (200 g)
2 cloves of garlic, minced
2 jalapenos, diced
Chili flakes and cumin to taste
Salt and freshly ground black pepper to taste
Extra virgin olive oil or another vegetable oil
Directions
Cut the chicken into bite-sized chunks.
Heat in a pot some olive oil and add the chicken. Cook
until chicken is well done and you can shred it with a fork. Set aside.
To prepare the enchilada
sauce:
Chop finely the onion, the cloves of garlic and
jalapenos.
Peel the tomatoes and cut into small pieces.
Heat over medium heat a good splash of extra virgin
olive oil in a pan.
When oil is hot add garlic and onion and when they are
golden brown add chopped jalapenos. Stir and add the chopped tomatoes and salt
to taste.
Reduce
heat to low and cook until thickened, then add freshly ground
black pepper, a teaspoon of cumin and some chili flakes.
Taste the sauce and if necessary rectify salt or
spicy.
Put in the blender until smooth and set aside.
To prepare the filling mix the chicken in half the enchilada sauce,
and add the diced onion, avocado and sweet corn.
Taste the mixture and if necessary add more salt or tabasco if you like
it spicier (hotter).
Assembling
Preheat oven
to 350 degrees. Spread a baking dish with olive oil.
Spoon some chicken mixture into the center of each tortilla.
Top with sour cream and grated cheese and fold.
Place the tortilla into the baking dish and repeat until all tortillas have
been filled.
Pour the enchilada sauce over the tortillas, top with grated cheese and
place in the oven.
Bake until cheese is melted (around 20 minutes).
Garnish with green onions or parsley, and enjoy!