I will be heading to Bangkok for a couple of days, so clearing and/or rummaging my fridge is an absolute must to make a throw-everything-in-one-pot kinda feast. I am also happy to make space for newcomers – pretty sure that I will be stocking up my fridge with Thai complete essentials. At the same time, I want to eat something that is obscenely luxurious, incredibly cheesy, rich and slightly sloppy but most of all easy to make!
Enchiladas. No broken hearts. I promise you.
Mothers out there, this is a great recipe for family bonding too. You can get your kids to er create chaos the kitchen…ermm you know they can messily grate the cheese or rolling and nestling the wraps in the casserole dish. A distress moment for most mums but the kids would enjoy it.
1. If you do not have leftover roast chicken:
Place skinless chicken breasts on a baking sheet. Season with olive oil, salt and black pepper. Roast for 40 minutes or until cooked through; let cool, then shred.
Or, just buy pre-roasted chicken.
If you do: With leftover roast chicken, shredded, skin and bones off
1 medium red onion, diced
2 cups of sharp Cheddar, grated
1 cup of sour cream or Greek yogurt
Enchiladas sauce, homemade or from the store
*Topping: chopped red onion, chopped tomatoes, diced avocado and fresh cilantro (optional)
Preheat the oven at 350 degrees F.
2. Prepare the Enchiladas if homemade:
2 tablespoons of vegetable oil
2 tablespoons of all-purpose flour
½ teaspoon of salt
½ teaspoon of cumin powder
½ teaspoon of dried oregano
2 cups of vegetable/chicken stock
Heat oil in a small saucepan over a medium-high heat. Stir in flour and keep stirring for 1 minute. Add in the remaining seasonings. Then add in the stock, keep whisking to avoid lumps. Reduce heat and simmer for 15 minutes or until thick.
Use immediately or refrigerate for 1 week.
3.The fun part: In a huge bowl, combine the shredded chicken, diced onion with 4 tablespoons of sour cream/Greek yogurt.
To assemble the enchiladas, set up the lightly toasted tortillas, Cheddar cheese, chicken mixture and the enchiladas sauce. Spread 2 tablespoons of Enchiladas sauce on a tortilla surface. Fill each tortilla with the chicken mixture, sprinkle with cheese then roll closed and place in the dish, seam side down. Repeat for the remaining enchiladas.
Pour the remaining Enchiladas sauce evenly on top and bake it for 25 to 30 minutes at 350 degrees F. Remove from oven and serve immediately. Sprinkle with desired toppings and enjoy! Oh, I topped with more sour cream of course after removing from oven!