Slow Cooked Chicken Enchiladas
By Gran Luchito
Published on 25 April 2022
Tender slow-cooked chicken thighs in a rich and
smoky tomato sauce wrapped in soft tortillas and baked with oodles of gooey
cheese – this is a great dish for entertaining as you do all the preparation in
advance.Time and servings
1 hrTotal time
4Servings
40 minsPrep time
20 minsCooking time
Ingredients
- 2 cans of chopped tomatoes
- 1 kg of chicken thighs
- 1 lime, juiced
- 1 drizzle of olive oil
- 2 onions, roughly chopped
- 1 clove of garlic
- 1 handful of coriander, leaves and stalks roughly chopped separately
- 2 tsp of chipotle paste
- 1 splash of water
- 1 pack of gran luchito soft wheat street tacos
- 350 g of strong cheddar cheese, grated
Method
Step 1
Preheat the oven to 140°C (275°F, Gas 1). Put the chicken into a roasting pan and squeeze the lime over the top. Add a generous slug of olive oil, then season with salt and pepper. Mix well, then cover with foil. Roast for 1 1/2hours, or until the meat is falling off the bones and you can shred it with two forks.Step 2
Meanwhile, heat a little olive oil in a frying pan, add the onion, garlic, coriander stalks and chipotle paste, and season with salt and pepper. Fry for about 5 minutes until the onions have softened.Step 3
Add the chopped tomatoes and a splash of water and cook for about 45 minutes or until nicely thickened, stirring occasionally. Taste and adjust the seasoning, then blend to a smooth consistency.Step 4
Discard the chicken bones and put the meat and crispy skin in an ovenproof dish. Stir in some coriander leaves. Turn the oven up to 180°C (350°F, Gas 4).Step 5
Spread a spoonful of the sauce around each Street Taco Wrap, keeping about halfback for the top. Top with shredded chicken, followed by a handful of cheese. Roll each one up and assemble in an oiled oven dish.Step 6
Pour the remaining sauce on top, finish with the remaining cheese and bake for 20 minutes until golden. Serve sprinkled with the remaining coriander leaves.