Spicy Chicken Enchiladas

Assalamu Alaikum, 

After a short flight at night, starving (as they served no food on the flight), I landed in England! I was going to meet my sister, and most importantly my lovely mother. It was another two hours drive home and when we reached home, I was not sure if I was more sleepy or hungry!?

After lots of hugs, kisses, non-stop talking and recollection of past days, my sister finally brought a steaming hot dish out of her oven, and put it in front of me! I couldn't be more happier! She made her special Chicken Enchiladas for me. With the boneless chicken chunks, sweet and spicy sauce and just the right amount of vegetables in it, topped with lots of gooey cheese... Yum!!

All my favorite things, and I had the perfect night, Alhamdulillah! I loved those Enchiladas, they were so delicious that I almost ate the whole dish!

Back at home, I knew I wanted to make that dish for my husband and family. How can I let them miss something so yummy, luxurious yet comforting, thus the trial. Let me tell you one thing... if you have some food critics in your home, this is the dish you must try, they will love it so much you would not hear a complaint!

I have made my own chicken enchilada sauce because where I live it is not available in the market, at least by the same name. I was glad I ended up making my own sauce, as it gives you control over the taste and you can vary it every time you want, according to your taste buds.

Another versatility about this dish is, you can use any kinds of tortillas you like, Corn, wheat or just the natural ones, its up to you. Whichever tortilla you use gives the dish a unique taste. Tortillas balance the dish so well and really make Enchiladas a whole hearty meal.

I always start by making the sauce first, as it gives me time to prep the veggies while the sauce simmers. You can also start cooking your chicken at the same time if you are a multitasking freak like me! The dish comes together quite quickly once all the stuff is prepared. You can definitely prepare this dish ahead of time and bake when required. It keeps quite well in the refrigerator for 2 to 3 days.

So what are you waiting for, go ahead and make them :-) !!

This amount of material makes 2 small dishes of Enchiladas or 1 big dish of Enchiladas. Serves 5 - 6 people.

Ingredients for Chicken Enchiladas Sauce:

• 2 tblsp olive oil
• 1 medium onion (chopped like for omelette)
• 2 cloves of garlic (very finely chopped)
• 2 x 400 gm cans of peeled Tomatoes (pureed)
• 2 tsp tomato paste
• 1 leveled tsp dried oregano
• 1 leveled tsp dried basil 
• 1 leveled tsp chili powder
• 1/4 tsp paprika powder
• 1/4 tsp cayenne powder
• 1 tsp salt (or to taste)
• 1/4 black pepper (or to taste)
• 1 tsp sugar
• 2 tblsp ketchup

Preparing the sauce:

1. First prepare the sauce. Heat oil in a deep pan and add the chopped onion in it. 
2. Once the onion becomes translucent and soft, add the finely chopped garlic to it.
3. As the aroma of garlic arises and it acquires a bit color, add the pureed tomatoes and tomato paste. Cook for a while with the lid close. 
4. Add the seasonings from Oregano to black pepper, add sugar and ketchup and cook the sauce till it becomes a little thick and the oil separates.
5. The sauce should taste a bit spicy and sweet at the same time. Adjust seasonings accordingly.
6. Distribute the sauce in two equal parts. Set aside and allow to cool.

Ingredients for Filling:

• 6 to 8 Tortilla wraps (can use wheat tortillas as well)
• 2 tblsp olive oil
• 2 small or 1 big boneless chicken breasts [See tip below in case boneless is not available]
• 1 small green capsicum
• 1 small yellow capsicum
• 1 small red capsicum
• 1 medium onion 

Preparing the filling:

1. Prepare the vegetables and chicken to make the filling. Cut the chicken breasts into small square pieces (or julienne, if cutting in julienne style, cut all the vegetables in julienne too). Cut the three color capsicum in small cubes. Cut the onion in cubes and set all aside.
2. Heat oil in a pan and fry the chicken on high flame till the color changes.
3. Add one part of the sauce to the chicken and cook till the chicken is tender.
4. Add the capsicum and onions and cook for 5 minutes with the lid close. The veggies should remain a little crunchy at this stage.
5. Adjust salt if required. The filling is ready, set aside and let it cool.

Ingredients for Topping:

• 2 cups shredded mozzarella 
• 1 to 2 pinches of dried oregano
• Sliced Jalapeno (optional)

Final Step, Putting the Enchiladas together:

1. Pre-heat oven on 200 deg C. 
2. Using the remaining sauce, spread a little on the base of a deep oven-proof dish. 
3. Generously fill the chicken-capsicum filling in the tortillas and wrap them to make rolls. 
4. Place the rolls in the dish with open side down and smear more sauce on the top of it.
5. Put a lot of shredded mozzarella to cover the whole dish, and sprinkle some oregano on it.
6. Place the dish in the pre-heated oven and bake for 30 minutes. Lowering the temperature to 180 deg C in between. 
7. Once the top has browned and is crispy, the Enchiladas are ready. Serve Hot and Enjoy! :) 

Tip: 

If you are short of boneless chicken meat, you can use two chicken legs with thighs attached. Boil it in water along with soya sauce, vinegar, bit of Ginger garlic paste, black pepper, white pepper and salt. Once the chicken is tender, take out the chicken pieces and reserve the stock for some other recipe. Shred the chicken into big pieces and add to the sauce directly without any frying part! 

Update: 
One of our beloved readers and followers of Ammi's Kitchen tried our recipe and shared her experience with us. Thank you! :-)