Corn tortillas, pinto beans, and chiles are synonymous with Mexican cooking. This recipe combines chicken with a fiery tomato sauce as a filling for the soft tortillas, which are topped with sour cream and cheddar cheese before baking. It makes a perfect lunch or dinner dish served with a crisp leaf salad.
chili chicken enchiladas
3 Tbsp sunflower oil
16 oz. skinless chicken breast fillets, cut into strips
1 large onion, chopped
1 red chile, seeded and finely chopped
1 garlic clove, crushed
2 Tbsp tomato paste
14 oz. canned chopped tomatoes
14 oz. canned pinto beans, drained and rinsed
1 Tbsp chopped cilantro
8 corn tortillas, warmed
1/2 cup sour cream
2 1/2 oz. sharp cheddar cheese, grated
salt and freshly ground black pepper
shredded scallions, to sprinkle
Preheat the oven to 375*F
Heat 2 Tbsp of the oil in a large nonstick skillet, add the chicken, and stir-fry for 4-5 minutes, or until golden. Remove with a slotted spoon, put into a bowl, and set aside.
Add the remaining oil to the pan, then the onion and fry for 5 minutes. Add the chile and garlic and fry for 1-2 minutes more, or until the onions are soft and golden. Stir in the tomato paste, canned tomatoes, and 1/2 cup cold water. Cook for 2-3 minutes and season with salt and freshly ground black pepper.
And just under half the sauce to the chicken with the beans and cilantro and mix together. Spoon 2 heaped Tbsps of the chicken mixture onto the middle of each warmed tortilla and roll up to enclose the filling. Place seam-side down in a greased baking dish and top with the remaining tomato sauce.
Spoon the sour cream along the center of the tortillas and sprinkle with the grated cheese. Bake in the preheated oven for 15-20 minutes or until golden and bubbling. Sprinkle over the scallions and serve.