- Servings : 2 adults, 2-3 children
- Prep Time : 30m
- Cook Time : 25m
- Ready In : 55m
Back in 2015 when we first published these delicious cheesy chicken enchiladas in one of our magazines they quickly became a family favourite of ours. However, they were simply forgotten, but now I’m bringing them back into regular rotation. Easy to make in advance they can feed a hungry tribe and the recipe is easily adaptable to how many you wish to prepare. The sauce makes plenty, so simply increase or decrease the amount of cheese you grate and tortillas you prepare. Any leftover poached chicken will be perfect for sandwiches the next day and the sauce keeps well in the freezer for next time.
Fussy Eating Tip: Kids love to eat the same food as their parents and are often more likely to try new foods when eating together as a family. It can be helpful to deconstruct the meal a little if your child is unsure. For wary toddlers, try serving some avocado, grated cheese, alongside some sliced enchilada and any other fruit or veg they like on a tasting plate. This will help them become more accepting of new foods and new textures without any pressure.
- 2 small chicken breasts to poach (or leftover roast chicken or 1/2 BBQ chicken)
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 1/2 - 1 teaspoon ground cumin, depending on taste preferences
- 1/2 - 1 teaspoon ground coriander, depending on taste preferences
- 400g can no added salt tomatoes
- 400g can red kidney beans, rinsed and drained
- 1/2 corn cob, kernels cut or 95g can corn kernels
- 1 zucchini, grated
- 1 carrot, grated
- 8-10 tortillas, depending on your baking dish and number of people you are serving
- 1 1/2 cups of grated cheese
To poach the chicken, place 2 cups of water in a medium saucepan over medium-high heat and bring to the boil. Add the chicken, return to the boil then reduce the heat to low and simmer, covered, for 15 minutes. Remove from the heat and allow the chicken to stand in the water for 5 minutes. Remove the chicken and when cool enough to handle, shred finely and set aside in the fridge until ready to use. -
Meanwhile, heat the oil in a frying pan over medium heat. Add the onions and fry for a few minutes until soft then add the ground cumin and coriander and stir to combine. -
Add the tomato, kidney beans, corn, zucchini and carrot. Stir to combine. Reduce the heat to a simmer and allow to cook, stirring occasionally for around 10 minutes or until the sauce has thickened. Remove from the heat to cool slightly. Once cool, transfer to a food processor or blender, alternatively use a stick blender, to pulse until you have a nice even chunky sauce consistency. Or continue to process if you prefer a smoother sauce. Set aside.
Top each tortilla with even amounts of chicken and cheese. Roll and place seam side down in a square or rectangle ovenproof dish (depending on how many enchiladas you are making). Pour the sauce over the top and sprinkle with extra grated cheese. Place in the oven for around 10 minutes or until the cheese has melted.
Serve alongside guacamole or diced avocado, greek yoghurt and garnish with lime juice and coriander if desired. Fresh fruit and other veggies your child enjoys are also a good serving suggestion.
Storage: The recipe makes more sauce than you need. Freeze any leftover sauce in batches for up to 2 months. Leftover cooked enchiladas can be stored in the fridge for up to 2 days. -
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