Chipotle chicken enchiladas

Chipotle chicken enchilada 2

Pretty much my only encounter with homemade mexican food usually starts and ends with an Old El Paso dinner kit. Inside you get a comforting little packet of carefully measured out spice mixture. Not to hot and not too mild. Just right, you might say. Then, in true paint by numbers style, you do a wee bit of mixing and a wee bit of folding, and – hey presto! – you get a dish that looks exactly like the picture on the box. You can’t go wrong.

Now what if, by some madness, you decided to go it alone and forgo the measured out magic. Stick with me and find out! I did cheat a wee tiny bit, I bought a tin of refried beans and some chipotle chilli paste, because ain’t nobody got time for that. The resulting enchiladas were fiery hot and brought a wee tear to my eye but I wouldn’t have it any other way from now on.


350g chicken tenders

100g onions, diced

2 cloves garlic, minced

1tbsp sugar

6tsps chipotle chilli paste (teaspoons, not tablesspoons. Be warned.)

100ml sour cream

1 x tin chopped tomatoes

1 1/2 cups cheddar cheese, grated

1 x handful flat leaf parsley, shredded

1 x tin refried beans

6 x flour tortillas

Salt, to season

1tbsp olive oil


Heat oil in a large frying pan and cook the chicken tenders through. Remove from pan and using two forks, shred and set aside. Fry off the onion and garlic in the pan for a couple of minutes until the onion is translucent. Add in the chilli paste and sugar and cook for a minute more. Add the tomatoes, sour cream and 1/2 a cup of the grated cheddar cheese. Mix thoroughly. Taste sauce to check the heat levels, add in some more chilli paste if you dare and season to taste. Set aside half of the sauce mixture in a separate bowl or mixing jug. Return your shredded chicken to the pan with the remaining sauce and mix through. Stir the shredded parsley into your chicken mixture.

Now for assembly. Spread 1/6 of the refried bean mixture onto a tortilla and top with 1/6 of the chicken mixture. Roll the tortilla up into a fat cigar shape then place into a large rectangular baking dish. Repeat the process until all 6 tortillas are sitting snuggly in the dish. Pour over the sauce mixture you set aside earlier and spread evenly. Sprinkle with remaining grated cheese then bake in a 190˚C oven for 20-25 minutes.

Serves 6.

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