Currently I’m going through a major addiction to Crazy Rich Asians. And no, before your think I’m being another inappropriate Australian I am talking about the book. Having just finished the sequel I am experiencing the post book lulls. Why can’t I be Rachel, married to Charlie, daughter to Astrid, sister of Nick and neighbours to Eleanor. So long Kevin Kwan! Until the movie comes out I’ll just have to step outside to the real Crazy Rich Asians of Malaysia. Aiyah!
…. and yes this has absolutely nothing to do with enchiladas – which by the way are extremely amazing.
Enchiladas Rojas
Serves 2-3
Ingredients
Olive oil
1 brown onion, roughly chopped
4 cloves of garlic, roughly chopped
4 tomatoes, roughly chopped
Handful of fresh oregano
1 fresh Jalapeño – if you can’t find these fresh substitute with 2 small green chillies
100g chipotle paste – if you can’t find this use canned chipotles
2tbs sugar
1tbs salt
2 chicken breasts cut in half
1tbs ground cumin
6 corn tortillas
1/2 cup queso fresco – This is Mexican cheese. If you can’t find this use a mild, creamy feta
Red onion and coriander to serve
Method
Heat the oil in a medium sized pot and on a high heat caramelise the onion, garlic and tomato. Reduce the heat and add the oregano, jalapeño, chipotle paste, salt, sugar and 1 cup of water. Bring to the boil then leave to gently simmer for 30 minutes.
In the meantime heat the oven to 170 then dust the chicken with the cumin and pan fry until cooked through – around 3-5 minutes. Once cooled down a little shred the chicken using two forks.
Using a handheld blender or a food processor, blend the sauce into a smooth consistency then ook for a further 15-20 minutes or until the sauce has thickened. Taste to ensure the balance is right.
Microwave the tortillas for 10 seconds to make them more malleable then stir 1/2 the sauce through the shredded chicken.
Spoon 2tbs of the chicken mixture in each tortilla then place downwards in an oven proof dish. Continue until all tortillas are filled. Spoon the remaining sauce over the enchiladas and top with the cheese. Bake for 20-30 minutes or until golden and top with coriander, chopped red onion and extra jalapeño if you wish 🙂
