Roast Chicken Enchiladas and Tomato Sauce: Harvest Recipe
Vegetables are not, let's say, my partner's favorite product, but since I discovered what he enjoys with Mexican-inspired dishes like fajitas and quesadillas, I have much easier to enjoy devouring them. That is why we usually have home or commercial wheat or corn tortillas at home, and they are great for recipes such as these roasted chicken enchiladas and tomato sauce.
Enchiladas disappear from our menus when the heat hits because they require an oven and a good hot sauce, but with the summer still far away they are a comforting and delicious dish to enjoy a casual meal at home during the weekend. Although we are two at home when I feel like roast chicken, I always prefer to cook a whole piece of poultry and save leftovers for other recipes like this one.
IngredientsFor 4 people
- Red pepper 1
- Italian green pepper 1
- Purple Onion 2
- Garlic clove 1
- Crushed tomato 400 g
- Tomato concentrate 15 ml
- Red tabasco or other hot sauce 2 ml
- Mexican spices 5 g
- Roast or cooked chicken 300 g
- Liquid cream for cooking 200 ml
- Gruyere cheese
- Wheat or corn tortilla
- Ground black pepper
- Extra virgin olive oil
- Fresh coriander (optional)
How to make roast chicken enchiladas and tomato sauceDifficulty: medium
- Total time 50 m
- Elaboration 10 m
- Cooking 40 m
We could cook the peppers on one side and the sauce on the other, but for enchiladas I like to make the filling once and thus save time and pots in the kitchen. Preheat the oven to 180ºC and chop the peppers, onions and garlic clove.
Heat a little oil in a large skillet and add all the vegetables. Season lightly with salt and pepper and cook for a few minutes until the vegetables begin to soften. Add the Mexican spice mix and the Tabasco, stirring well. Incorporate the crushed tomato and the tomato concentrate, mixing everything homogeneously. Bring to a boil, lower the heat and cook for about 10 minutes until reduced. Correct salt.
Paint a baking dish with oil where we can place the enchiladas adjusting them well. Arrange a corn or wheat omelette, add a few tablespoons of the sauce, a portion of minced roast chicken meat and Gruyère or Emmental cheese to taste. Carefully roll up and place on the platter with the gasket facing down.
Repeat until the tortillas are finished, making sure that it is over sauce. placing the enchiladas well glued to each other. Cover with the remaining sauce, add cheese on top and a little cream. Give a pepper punch and bake for about 20-25 minutes. Serve with the rest of the cream, chopped coriander and a chili or chili pepper in thin slices.
With what to accompany the enchiladas
Be careful when serving the roasted chicken enchiladas and tomato sauce fresh from the oven, as they will be very hot. I like to add a dash of fresh lime juice on top, to give a fresh contrast. Although the filling is relatively light, it is a forceful dish, so it is best to accompany it with a simple salad or with some cold dairy dessert, which will also help to calm the spicy if we have spent with the chilli.none: Fish Vegetables And Legumes Desserts