Enchiladas

Enchiladas

Whitmore & White
We've been watching Rick Stein in Mexico, and we've fallen in love with Mexican food! We've sourced some fantastic Mexican ingredients for you, and this is one of our favourite recipes to use them in! Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Serves: 4 INGREDIENTS - Ingredients in bold are available in store! 1 Can San Miguel Green Enchilada Sauce Vegetable Oil 12 Corn Tortillas 1 small onion, chopped 1 garlic clove, finely chopped 4 medium tomatoes, chopped 1 small red pepper, chopped 4 Chipotle Chillis in Adobo Sauce, chopped (Clemente Jacques) 2 tbsp Adobo sauce from the Chipotle Chillis can 3 chicken breasts, cut into small pieces Grated cheese (Lancashire works well) PREPARATION Gently heat the Enchilada sauce in a pan. On a low heat, cook the onions in a little vegetable oil, add the chicken, garlic, red pepper and Chipotle chiilis and continue to cook. When the chicken is cooked, add the tomatoes and Adobo sauce and continue to cook for 10 to 15 minutes until any moisture has been absorbed and the mixture is quite dry. Season to taste with salt and pepper. In a small frying pan gently heat a little vegetable oil, gently cook the corn tortillas one at a time until soft. Working quickly, fill the cooked corn tortillas with the chicken filling, fold over and lay in a bowl. Pour over the warmed Enchilada sauce and sprinkle with cheese and serve immediately. WINE PAIRING The chilli in this recipes needs something like a Gewürztraminer, our Viñas del Vero Gewürztraminer (£11.95) from Somontano in Spain would work well with this dish. If you wanted something red, then try the El Primero Graciano-Garnacha (£9.95) from Navarra.