Enchiladas Rojas De Pollo

Mar 7, 2016

Farmhouse news

Enchiladas Rojas De Pollo

Simple to make yet packed with all the vibrant flavours of Mexico, these enchiladas by Diana Hull from La Tortilleria are guaranteed to wow your family and friends.

Simple to make yet packed with all the vibrant flavours of Mexico, these enchiladas by Diana Hull from La Tortilleria are guaranteed to wow your family and friends.

One of Mexicos most well-known and loved dishes, enchiladas are made from corn tortillas that have been stuffed with a variety of ingredients, then covered in a spicy salsa and rolled up and baked.

The idea of filling and wrapping tortillas dates all the way back to the Aztecs. Originating as a street vendor snack in Mexico, enchiladas were traditionally made with quite simple fillings like onions, olives and ground pork. The elaborate cheese laden versions we see today are a modern interpretation that originated in America.

The secret to creating the perfect enchilada lies in the type of tortilla you use. To achieve the delicious and distinctive flavours of real Mexican food you need a quality tortilla. Luckily, Australians can now access authentic corn tortillas from La Tortilleria one of the countrys only traditional Mexican bakeries. Diana Hull and Gerado Lopez, the passionate team behind La Tortilleria, make their tortillas in the same way Mexicans have for millennia. They use 100% fresh corn and do not add any flavours or preservatives.

Below Diana and Gerado have shared their favourite enchilada recipe thats sure to become a firm favourite amongst your family and friends.

Buen Provecho!

Ingredients

8 La Tortilleria corn tortillas

2 freerange chicken breasts (or use pre-cooked BBQ chicken)

1.2 litres stock

500g tomatoes

1 onion, quartered

3 garlic cloves

1 tsp stock powder

Cooking oil

Sour cream

Fresh ricotta

Avocado

Method

1.Gently poach the chicken in stock.

2. Once cooked, set aside to cool slightly then shred using two forks (or use a good quality pre-roasted BBQ chicken instead.)

3. To create your red sauce, place tomatoes, onion and garlic in a pot and cover with water and bring to the boil. Boil for approximately 15 minutes or until soft.

4. Drain the water from the pot and place the contents in a blender with stock powder and blend until smooth. Set aside.

5. Heat enough oil in a hot frying pan to cover the base about 1cm. Then place each tortilla individually in the frypan for 8 seconds, flip then repeat. Add extra oil as needed.

5. Drain the tortillas on a paper towel and place on serving plates ready to be filled.

6. Spoon shredded chicken mix onto each tortilla and fold in half.

7. Pour the red sauce over the top of the chicken mix then top with sour cream, crumbled ricotta and sliced avocado.

Serves: 2-4

Cooking time: 25 minutes

Spice level: Mild (for lovers of heat, add chilli to the salsa to make it extra spicy.)