MEXICAN ENCHILADAS
- greatnorthernspice
- 5 days ago
- 2 min read
Serves: 4
Cooking time: 30 minutes
Vegetarian & Vegan options
Authentic Mexican enchiladas trace their roots back to Aztec times. The Spanish word enchilar translates to "season with chilli" - so you know our seasoning will give that extra kick you're expecting.
This Mexican Enchiladas recipe uses the Great Northern Spice Mexican Fiesta Rub & Seasoning.
INGREDIENTS
3 tablespoons Great Northern Spice Mexican Fiesta Seasoning
6 chicken thighs, cut in to strips
2 tablespoons olive oil
400g passata
2 tablespoons tomato purée
1 red bell pepper, finely sliced
1 green bell pepper, finely sliced
1 red onion, finely sliced
250g cooked rice (we use wholegrain packet rice)
150g grated cheddar cheese
8 soft flour tortillas
Crème fraîche (optional for garnish)
VEGETARIAN & VEGAN OPTIONS
400g tin black beans, drained and rinse
1 courgette, diced
Plant-based sour cream, or Oat Fraîche
HOW TO COOK
Cook the rice according to the packet instructions and set aside.
Heat the olive oil in a large frying pan over medium heat. Add the peppers and onion and cook for 5 minutes until softened.
Add the chicken (or black beans and courgette), passata, tomato purée and our Mexican Fiesta Seasoning to the pan. Stir well to coat everything and cook for a further 5 minutes until the flavours develop.
Ping the rice for 2 minutes in the microwave, then add to the pan and mix everything together until evenly combined.
Spoon the chicken and rice mixture into the centre of each tortilla, roll tightly and place seam-side down into a baking dish. Leave some onions and peppers for the top.
Sprinkle over the remaining peppers/onions and then the grated cheese and bake in a preheated oven at 180°C for 20 minutes, until the cheese is melted and golden.
Serve with a side salad and/or corn on the cob, a dollop of crème fraîche and enjoy!
CAPTURE THE MOMENT!
Take a photo of your food and share it on social. Don’t forget to tag us: @greatnorthernspice
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