Chicken Enchiladas with Homemade Sauce

Chicken Enchiladas. Here’s my easy recipe for chicken enchiladas made with leftovers and not a can or jar or sauce in sight!
Chicken Enchiladas. Here’s my easy recipe for chicken enchiladas made with leftovers and not a can or jar or sauce in sight!Chicken Enchiladas with an easy Homemade Sauce. For a long time I’ve been acquainted with fajitas, thanks to a certain American diner coming to town in the 80’s! Like most families we have certain food rituals which have changed over the years as my children got older and accepted different flavours. For a while we had ‘fajita friday’, and as a blogger, we have been experimenting as a family and have worked our way through tostadas, quesadillas and tacos.  I love all of the smoky tomato flavours but often these type of dishes are served with high fat accompaniments and there’s also last minute cooking and a mountain of pans so sometimes it’s great to have something to sling in the oven!   Chicken Enchiladas. Here’s my easy recipe for chicken enchiladas made with leftovers and not a can or jar or sauce in sight!   For my Chicken Enchiladas I’ve made everything, except the tortillas, from scratch. I’ve seen so many recipes that ask for cans of enchilada sauce which I can’t buy in France.It makes sense to make my own where I can control the ingredients and keep the cost down. This recipe uses ready cooked chicken and I prefer to use leftover roast chicken or the meat from portions cooked slowly in the oven. In the supermarkets here you can often buy huge turkey legs which are cost effective. I put them on an oven tray, cover the whole thing in foil and roast at about160 C for at least a couple of hours then discard the skin and use two forks to shred the meat. The meat is so tender then and when it is all mixed with the filling it’s not easy to tell that it wasn’t prime breast meat. This makes these Chicken Enchiladas a favourite for The Frugal French Pantry! Chicken Enchiladas. Here’s my easy recipe for chicken enchiladas made with leftovers and not a can or jar or sauce in sight! So back to the sauce for the Chicken Enchiladas. The sauce is really easy to make and takes just a few minutes. Put a carton of sieved tomatoes in a saucepan with chilli powder, smoked paprika, chicken stock, oregano, garlic, cumin and cornflour. Bring to the boil whilst stirring until it thickens then pour half into a large baking dish. Gently fry chopped peppers and onion in a little oil and combine with the chicken, spinach and ricotta in a large bowl. Divide the mixture between the tortillas and roll them up. Place them seam down in the sauce. Pour over the remaining sauce then sprinkle with cheese before baking in the oven at 180 C. Serve with chopped fresh coriander sprinkled over the top. Chicken Enchiladas. Here’s my easy recipe for chicken enchiladas made with leftovers and not a can or jar or sauce in sight!  I like to serve these with a green salad, a quick fresh tomato salsa, chopped avocado and natural yoghurt. These Chicken Enchiladas are a balanced meal and frugal to boot. Any leftover can be reheated and are just as delicious so I’ve included them in Cook Once Eat Twice  Linkup from Corina at    Searching For Spice                 What do you make yours with?  
Chicken Enchiladas. Here’s my easy recipe for chicken enchiladas made with leftovers and not a can or jar or sauce in sight!
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Chicken Enchiladas. Here’s my easy recipe for chicken enchiladas made with leftovers and not a can or jar or sauce in sight!
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Amanda Wren-Grimwood

Ingredients

  • 200 g frozen spinach chopped and thawed
  • 500 g Carton of sieved tomatoes
  • One onion finely chopped
  • 1 Red pepper, chopped
  • 1 Yellow pepper, chopped
  • 6 Tortillas about 20 cm diameter
  • 1 Teaspoon chilli powder
  • 1 Teaspoon smoked Paprika
  • 1/2 Teaspoon oregano
  • Seasoning
  • 1/2 Teaspoon Garlic powder
  • 250 ML Chicken stock or water
  • 500 g Cooked shredded chicken meat
  • 1 Teaspoon Cumin powder
  • 2 Teaspoons cornflour
  • 250 G Tub of ricotta cheese
  • 1 Tablespoon Oil
  • 2 Tablespoons Chopped coriander
  • 200 g Grated cheese

Instructions

  1. Put water, tomato, cumin, chilli, oregano, garlic powder, smoked paprika and cornflour into a saucepan. Heat and bring to the boil gently stirring until thickened. Season to taste

  2. Heat the oil in a pan and gently cook the onion and pepper every low heat until softened and remove with a slotted spoon.

  3. Combine the chicken with the onion pepper mixture, spinach and ricotta cheese. Mix well and season to taste. 

  4. Divide the mixture  between the tortillas and roll up.

  5. Add half of the sauce to a large oven dish and lay the filled tortillas on top, seam side down. Pour over the remaining sauce.

  6. Top with the grated cheese and place in a preheated oven at 180 C for twenty minutes until hot and bubbling.

  7. Serve with the coriander sprinkled over.

                         

6 thoughts on “Chicken Enchiladas with Homemade Sauce

  1. Mmm they sound yummy. I have never thought of a slow cooked turkey leg as an alternative to chicken breast in something like this. Although I don’t remember seeing Red Label turkeys – I try to get Red Label chicken meat.

    1. Thanks Alison. I think slow roast shredded meat is the way to go in France as I find many cuts too tough. Generally I get my turkey as a bronze and free range from a local farmer so I’m lucky. I agree, I’ve not seen Red Label turkey either.

  2. Yum! I love enchiladas because they are so versatile! And homemade sauce is the best! I do mine with a punch of cinnamon but am for sure trying your recipe next time!

  3. I love enchiladas but haven’t made them in ages! They really are something I should make again, especially as they make such a great #CookOnceEatTwice meal. Thank you so much for sharing them!

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