Enchiladas

Name: Enchiladas
Total time: 55 min
Yield: 4
Cuisine: International
Ingredients: For the sauce:; 2 tbsp oil and 2 tbsp flour; 2 tbsp chili powder, 1 tsp cumin and ½ tsp garlic powder; 1½ cups chicken stock, 1 can (220 g) tomato sauce and salt; For the filling:; 500 g cooked shredded chicken (breasts or thighs); 200 g grated cheddar or Monterey Jack; 1 small onion, chopped, and ½ tsp salt; To assemble:; 8 corn or flour tortillas; Coriander, sour cream and avocado to serve

Recipe No.: W-24

InternationalMexican55 minServes 4

The enchilada is a Mexican dish of a corn tortilla rolled around a filling and covered with a chilli sauce; the word comes from the Mexican Spanish verb 'enchilar', to season with chilli. Rolling tortillas around food is an ancient Mexican practice dating back thousands of years, when the people of the Valley of Mexico wrapped them around small fish.

Origin of the dish: Mexico

Ingredients for Enchiladas

For the sauce
2 tbspoil and 2 tbsp flour
2 tbspchili powder, 1 tsp cumin and ½ tsp garlic powder
1½ cupschicken stock, 1 can (220 g) tomato sauce and salt
For the filling
500 gcooked shredded chicken (breasts or thighs)
200 ggrated cheddar or Monterey Jack
1small onion, chopped, and ½ tsp salt
To assemble
8corn or flour tortillas
Coriander, sour cream and avocado to serve

Method

For the sauce: heat the oil, add the flour and spices and stir a minute, then add the stock, tomato sauce and salt and simmer 10 minutes until thickened.
Heat the oven to 190°C. Mix the chicken with half the cheese, the onion and salt.
Dip each tortilla in the hot sauce to soften, fill, roll and set seam-side down in a baking dish.
Pour on the remaining sauce, sprinkle with the rest of the cheese and bake 20 minutes until bubbling.
Garnish with coriander, sour cream and avocado and serve.

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