Chicken Enchiladas
Tortillas rolled around tender chicken, covered in a homemade enchilada sauce and a great deal of cheese. We use Deli Sun Plain Flour Wraps, from the Deli Sun range we distribute across the Maldives. They handle wraps, burritos and enchiladas equally well, and because they freeze, they are worth keeping in for the nights you want something quick. Serving size: 6
Ingredients List
- For the shredded chicken
- 450 g boneless chicken breast
- 3 cups water
- 1 tsp salt
- 2 bay leaves
- For the enchilada sauce
- 2 tbsp unsalted butter
- 1 tsp vegetable oil
- 3 tbsp sifted flour
- 1 tbsp chilli powder
- ½ tsp garlic powder
- ½ tsp cumin powder
- ½ tsp dried oregano
- ¼ tsp salt
- 2 tbsp tomato paste
- 1 tsp sugar
- 1 ½ cup chicken broth (mix ½ of a chicken stock cube in 1 ½ cup hot water)
- For the chicken mixture
- 2 tbsp vegetable oil
- ½ cup diced onions
- 3 diced garlic cloves
- To assemble the enchiladas
- 6 Deli Sun Plain Flour Wraps
- ¾ cup shredded cheddar cheese
- ¾ cup shredded mozzarella cheese
- 1 cup shredded mozzarella cheese (to top the enchiladas)
Step-by-Step Method
- 1
To a large pot, add 450g boneless chicken breast, 3 cups water, 1 tsp salt, and 2 bay leaves. Cover the pot and boil the chicken on high heat for 15-20 minutes, until it is fully cooked through. The chicken will be white in colour when fully cooked.
- 2
Once the chicken is done, let it cool down for 15 minutes and slice it into 1-inch pieces. Shred the chicken using your fingers or a fork. Transfer to a bowl and set aside.
- 3
Melt 2 tbsp unsalted butter on a pan at low heat for around 2-3 minutes, add 1 tsp vegetable oil and mix well with the butter. Then, turn up the heat to high, add 3 tbsp sifted flour and stir for 3 minutes, until the mixture becomes a golden-brown coloured, wet paste.
- 4
Reduce the heat to low, add 1 tbsp chilli powder to the pan and stir for 30 seconds. Then, add ½ tsp garlic powder, ½ tsp cumin powder, ½ tsp dried oregano, and ¼ tsp salt. Stir and cook for 2 minutes.
- 5
After that, gradually add 1 ½ cup chicken broth into the mixture – while continuously stirring – for 2 minutes, until there are no lumps in the sauce. Then, let the sauce simmer for 2 minutes on low heat.
- 6
Lastly, add 2 tbsp tomato paste and 1 tsp sugar. Stir well and cook for another 3 minutes until fully combined. The enchilada sauce is now ready. Set it aside.
- 7
Heat up a pan and place 1 Deli Sun Plain Flour Wrap on it. Toast each side of the wrap for 45 seconds while rotating it using a spatula. Repeat the same process with the other five wraps and set them aside.
- 8
To the same pan, add 2 tbsp vegetable oil and heat it up for 1 minute. Then, add in ½ cup diced onions and sauté for 3 minutes until it becomes soft and lightly browned. After that, add 3 diced garlic cloves and continue sautéing for 1 more minute.
- 9
Add the shredded chicken from earlier to the pan, along with 1/3 cup of the enchilada sauce. On low heat, mix everything together and cook for 3 minutes, until the chicken and the sauce are well combined together. Remove from heat and transfer to a bowl.
- 10
Preheat the oven at 180 degrees Celsius for 10 minutes.
- 11
Spread another 1/3 cup of the enchilada sauce on the bottom of an 8×8-inch square baking tray.
- 12
To make the individual wraps, place 3 tbsp of the chicken mixture in one wrap, along with 2 tbsp shredded cheddar cheese and 2 tbsp shredded mozzarella cheese. Roll the wrap and place it in the sauced tray. Repeat this process for the rest of the wraps.
- 13
Add the rest of the remaining enchilada sauce evenly on top of the rolled wraps. Then, sprinkle 1 cup shredded mozzarella cheese on top of the sauce.
- 14
Place the tray inside the pre-heated oven and bake for 20 minutes, until the cheese fully melts and turn lightly golden on top. Remove the chicken enchiladas from the oven and let it cool down a bit before serving.