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. For a while we had ‘fajita Friday’. Since starting this website we have been experimenting as a family. We have now 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. There’s also last minute cooking and a mountain of pans, so sometimes it’s great to have something to sling in the oven!
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 about 160 C for at least a couple of hours. When it has cooled 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!
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.
I like to serve these with a green salad, a quick fresh tomato salsa, chopped avocado and natural yoghurt.
Why not serve these chicken enchiladas with Twice Baked Stuffed Potatoes?
Don't forget to Pin these easy Chicken Enchiladas for later.
- 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
- ½ Teaspoon oregano
- ½ 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
- 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
- Heat the oil in a pan and gently cook the onion and pepper every low heat until softened and remove with a slotted spoon.
- Combine the chicken with the onion pepper mixture, spinach and ricotta cheese. Mix well and season to taste.
- Divide the mixture between the tortillas and roll up.
- 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.
- Top with the grated cheese and place in a preheated oven at 180 C for twenty minutes until hot and bubbling.
- Serve with the coriander sprinkled over.