Dinner kits for chicken enchiladas and other popular Mexican dishes are an easy solution for your dinner plans – but it’s just as easy to make them yourself!
Dinner kits for chicken enchiladas and other popular Mexican dishes are an easy solution for your dinner plans – but it’s just as easy to make them yourself!
Ingredients:
Serves eight
1.5l chicken stock
8 large boneless chicken breasts
16 soft corn tortillas
2 bay leaves
2 small onions
4 sprigs fresh oregano
4 tbsp tomato puree
2 tsp chill powder
2 tsp ground cumin
400g grated cheese
For the sauce:
1 litre tomato passata
2 tbsp chili powder
1/2 tsp cinnamon
Preheat your oven to 135 degrees C. Bring the chicken stock to the boil in a pot.
Add the chicken breasts to the broth along with the bay leaves, oregano and onion, cover and leave to simmer for 10 minutes.
When ready, remove the chicken breasts to a bowl and shred into pieces with forks. Mix 125ml of the broth with the tomato puree, spices and some salt, then pour over the shredded chicken and work through it using the forks.
Combine all the sauce ingredients and heat through. Meanwhile, scoop the chicken mixture into the tortillas, roll them and place together in a baking dish. Pour the sauce all over the rolled tortillas, sprinkle over the grated cheese and bake in the oven for 5-10 minutes.
