I’ll probably get shot by my Texan friends for suggesting this variation on enchiladas, but this is a result of several recipes, much experimentation, and some pretty poor Mexican restaurants in the UK!
500g Cooked chicken, shredded
4-6 Flour tortillas
125g Greek yoghurt
250g Cheddar cheese, grated
400g Tin of tomatoes
1 Green chilli
1 Garlic clove
1 tsp Sugar
1 tbs Olive oil
1 tbs Balsamic vinegar
Large bunch of fresh coriander (stalks separated from the leaves)
Salt and black pepper
Preparation and cooking
Preheat the oven to 180°C. Make the sauce for the enchiladas by placing the tomatoes, chilli, garlic, sugar, balsamic vinegar, olive oil and the coriander stalks and half the coriander leaves into a blender and blitz into a smooth sauce. Season with salt and pepper.
Next make the enchilada filling by placing the shredded chicken, 200g of the cheddar cheese, the remaining coriander leaves (finely chopped), and the Greek yoghurt into a large bowl. Mix well and generously season with salt and black pepper.
Now divide the mixture between the floured tortillas, using 4 or 6 depending on how big you want them! Roll up the tortillas to form the classic enchilada shape, and then layer in a large casserole or baking dish. Pour over the sauce, covering all of the floured tortillas, and then sprinkling the remaining cheddar cheese on top. Bake in the oven for 25-30 minutes.
Serve with sour cream, guacamole, and fresh salsa.