Chicken enchilada

When it comes to cooking I am highly influenced by different cultures. One of my favourite types of cuisine is Mexican, the flavours, the colours and the variety make me thrive!

I may not always cook with the most authentic ingredients or follow the traditional recipes but I do try to honour the dish as much as possible. A favourite week night meal for me is chicken enchilada. It is super easy to put together and can be made using leftover roast chicken to speed things up even further.

Let’s get cooking…

Start by prepping your spice mix, combine the flour, and powders in a bowl and set aside. Heat up the oil in a pan then add flour mixture so that it sizzles. Whisking constantly until it changes colour a little, about a minute. Then add in the tomato paste and mix. Slowly pour in the broth while stirring constantly to avoid clumps.

Allow to simmer for a few minutes to thicken the remove from the heat and add a generous amount of black pepper and the apple cider vinegar.

To assemble the enchiladas, layer a small amount of the sauce in the bottom of a baking dish. Then place some left over or freshly shredded chicken down the centre of a tortilla and roll into a tight cigar and place on top of the sauce. Repeat for however many tortillas you are using. All the tortillas should fit quite snugly.

Top with the remaining sauce and sprinkle over the cheddar and a little feta. Bake at 180 for 30-40 minutes until golden and bubbling. Remove from the oven, top with sliced green onions and serve.