What can you make when you are cooking for a crowd, and don’t want to be stuck in the kitchen all night?
My go-to dish for when we have had friends over (pre-lockdown of course) has become chicken enchiladas. They are easy to prepare, can be made in large quantities and a lot of the prep done in advance. You can also dial up or down the spice depending on preference.
My recipe is more a guideline than a list of exact quantities, but that’s another beauty of this dish – you can add all sorts of things.
Easy chicken enchiladas
Soft tortilla wraps – allow one per person
Chicken – either breasts or boneless thighs, again allow 1 per person if breast, 2 per person if thigh
Packet of fajita seasoning
1 onion, diced
1 red pepper
1 green pepper
1 de-seeded and finely chopped red chili or ½ tsp of dried chilli flakes
500g box of passata (sieved tomatoes)
About 150g grated cheese
Fry the chopped onion, peppers and chilli and then add the chicken – this can be done in advance to save time. I sometimes use a packet of fajita seasoning or you can use your preferred spice from a jar, such as Cajun chicken seasoning. I usually fry the chicken but you could also cook in the oven. Allow to cool and shred the chicken and set the chicken and vegetables to one side or refrigerate if using later.
Preheat oven to 180C.
Take a large baking tray with deep sides – I usually use a roasting tin. Grease lightly (I spray with Fry Light) to make sure the tortillas don’t stick. On a plate or chopping board, spread a few spoonfuls of the chicken, onion and pepper mixture down the centre of the tortilla and roll up. Place at one end of the roasting tin.
Repeat with the other tortillas until the tin is filled. Pour the passata over the top, making sure all parts of the tortillas are covered. Sprinkle cheese over the top, and bake in the oven for 15-20 minutes.
Cut into squares to serve. This goes well with potato wedges and a green salad.