- 2 chicken thigh fillets
- 1 cheddar cheese portion
- 1 taco seasoning sachet
- 1 tomato polpa can
- 6 small flour tortillas
- 1 lime
- 1 capsicum
- 1 jalapeno
- 1 red onion
- 1 coriander bunch
Pantry staples: Cooking oil, salt, vinegar
Allergens: Wheat, gluten, dairy, soy, garlic, onion
Specialised equipment: Grater, baking dish
Chef's note: The filling used in these enchiladas is inspired by chicken tinga, a Mexican dish that originated in Puebla that contains shredded chicken in a sauce made from tomatoes, chilli and onion.
1. Prepare the ingredients
Preheat the oven to 180C fan forced. Wash the vegetables. Thinly slice the onion, capsicum and jalapeno. Cut the lime into wedges. Finely chop the coriander leaves and stems. Grate the cheese.
2. Make the pickled jalapeno and onion
Place the jalapeno and half of the onion in a bowl. In a saucepan over low heat, add equal parts vinegar and water with a big pinch of sugar. Bring to a simmer then immediately pour the hot mixture over the jalapeno and onion and set aside to pickle.
3. Cook the chicken filling
Heat a splash of oil in a frying pan over medium heat. Add the remaining onion, the capsicum and the chicken. Cook for 5 minutes, turning the chicken half way, or until the vegetables soften and the chicken browns slightly.
4. Simmer the chicken
Add the tomato polpa and taco seasoning, reduce the heat and simmer for 10 minutes or until the chicken is just cooked. You may need to add some water if the mixture reduces and thickens too much.
5. Shred the chicken
Roughly shred the chicken using 2 forks, stir to coat the chicken in the sauce. Remove as much chicken and capsicum from the sauce as you can and set aside. If required, add water to the remaining sauce to thin it out to a smooth consistency.
6. Fill the enchiladas
Divide the chicken filling, half the cheese and some of the coriander between the tortillas. Roll each tortilla to make the enchiladas.
7. Cook the enchiladas
Spoon half of the sauce into a baking dish. Place the enchiladas in a single layer seam side down onto the sauce. Spoon the remaining sauce over the tortillas and sprinkle with the remaining cheese. Place the baking dish into the preheated oven and cook for 10 minutes or until the cheese is melted and the filling is heated through.
8. To serve
Drain and add the pickled jalapeno and onion on top of the enchiladas. Serve with the remaining lime wedges and remaining coriander.