Tortilla Topped Chicken Enchiladas
I ❤️ New year’s resolutions… every year I am all over them and this year is no exception. From the little tiny ones; brush Sid’s teeth more often, to the never going to happen ones; fit into my favourite but impossibly teeny tiny tartan trousers, all the way to the really rather odd ones; listen to more Lou Reed? I have ambition but I am also realistic, I accept I will not manage to cross everything off my list, there is however one resolution that I am determined to tackle head on and it falls under an existing pet peeve – Food Waste.
The buying and then throwing away of food. It is right up there with my loating of men who wear shoes with no socks and people who don’t bother to pick up their dogs poo. Wasting food really grinds my gears – if you are a fresh meat or vegetable and you make your way into my fridge I can almost guarantee you will not be going to waste.
There is however one exception to my constant waste prevention mission and it comes in the form of condiments… little jars of stuff. I call it small jar syndrome, they are crammed into ever nook and cranny of my fridge, so many infact they rattle when I open the door and occasionally roll out making a bid for freedom. My addiction is such that Adam actually purchased a second fridge as the constant small jar vs beer bottle battle was pushing him to the brink. It’s time I take back control and use up these neglected sauces and today I shall begin with a little jar with a big personality… Chipotle Paste!
To use up this banging little paste I am going to get my tortilla wraps out of the cupboard and throw half a bag of tortilla chips into the mix to create baked chicken enchiladas with a crunchy tortilla topping.
These were extremely well received and although I say so myself tasted really rather delicious. I did wonder if the topping could be a little wierd but it turned out to be a sound move providing a nice crunchyness to the soft flour tortillas and wonderfully endulgent filling.
I decided to pre bake the chicken in the chipotle paste, this may seem a little back to front but it is the easiest way to tear the chicken into torn pieces which I feel makes for a more authentic enchilada.
I should also mention that I prefer one large deep filled tortilla per serving but if you like two slightly smaller tortillas or want to make this dish go a little further then increase the number of wraps and spread your chicken mixture a little thinner.
While this dish did wonders to free my fridge of the ever growing little tiny jar collection, it should come with a seperate warning… it is equivalent to roughly a zillion calories. If you are on a new year’s health kick this is definitely not a good starting point however, if like me you decide that fitting into silly little trousers can wait a while then get ready to create one hell of a tasty enchilada!
1 tbl Butter
1 tsp Oil
2 Large Garlic Cloves
2 Large Flour Tortilla Wraps
100g Torn Mozarella
1 Small Onion
1 Red Pepper
2 Chicken Breasts
3 tbl Chipotle Paste
1 tbl Tomato Puree
1 Heaped tsp Paprika
1 tsp Cumin
1 tsp Chilli Flakes
Salt and Pepper
Half a bag of tortilla chips broken into large crumbs
1. Preheat the oven to 180°. Coat the chicken breasts in 2tbl of the chipotle paste and place into a small baking tray. Place a knob of butter underneath each chicken breast. Leave in the oven until cooked through, about 20minutes. Once cooked, shread into strips and leave to one side.
2. Prepare the vegetables by chopping the onion into small cubes, finely slicing the garlic and de-seeding and finely chopping the red pepper.
3. Add a little melted chipotle butter from your baked chicken breasts to a frying pan and place on a medium-low heat (top up with oil if there is not enough butter), add your vegetables and allow to slowly cook until soft, about 20 minutes.
4. Increase the heat slightly and add in the paprika, cumin and chilli flakes stir into the vegetables for a couple of minutes then add the tomato puree and chipotle paste and cook for a further 5 minutes.
5. Add the chicken strips to the pan and season to taste then cook at a medium – low heat until the chicken starts to gently fall apart – should be about 10-15 minutes.
6. Now preheat your oven to 180° and build your enchiladas. Place the two wraps on a flat surface and divide the mixture between the two. Roll the wraps and place side by side into a lightly oiled baking tray. Pour the Passata on top of the wraps and cover with half of the mozarella then sprinkle on the tortilla chips and repeat with the rest of the tortilla chips and Mozarella.
7. Transfer to the middle shelf of the oven and cook until the tortilla chips are nice and golden about 20 – 30 minutes and serve.