- Chili Powder
- Chicken Stock
- Dubliner Cheese
- Sour cream and Salsa
Winter is upon us, and we find ourselves spending a whole lotta chilly evenings wrapped up in our PJs at home in front of the fire.
Plus, trekking home from work in the dark. So we get that the last thing you want to do when you come is cook something complicated. All you feel like is a comforting hot meal, made from scratch that is quick and easy. It would be even better to be able to cook something in batches, freeze for the week and bring into work for a delicious lunch every day so you don't have to leave the office and face the cold.
That's exactly what these chicken and cheese enchiladas are — warm crispy tortillas baked to perfection, with tender chicken strips and melty Dubliner cheese bubbling on top. #MyDeliciousDubliner is what winter is all about.
Here's what you need to do.
For the sauce, heat the olive oil in a pan over a medium-high heat. Add the onion and cook for 4-5 minutes until starting to turn golden. Add the garlic, chilli powder and cumin and cook for one more minute.
Add the tomatoes and chicken stock and stir to combine. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Remove from the heat and blend until smooth using a food processor or stick blender. Season to taste with salt and black pepper.
Preheat the oven to 180?C/160?C fan/gas mark 4.
Heat half of the olive oil for the filling in a large pan over a medium-high heat and add the peppers and onion. Cook for 3-4 minutes until slightly cooked but still a little crunchy. Remove to a plate.
Heat the remaining oil in the same pan over a medium-high heat and cook the chicken until lightly browned on all sides, working in batches if necessary to avoid over-crowding the pan. Season with salt and pepper.
Spread about one-third of the tomato sauce into the bottom of a baking dish.
Place the tortilla wraps on a plate and microwave for 20-30 seconds; this makes them more pliable and easier to roll.
Place one tortilla on a flat surface or cutting board. Add some chicken, peppers, onions and one tablespoon of the grated Dubliner cheese down the centre of the wrap, then roll up tightly and place in the baking dish, seam-side down. Continue until all eight enchiladas are rolled up in the dish.
Pour the remaining sauce evenly over the top. Bake the enchiladas for 20 minutes until the sauce begins to bubble.
Remove from oven and sprinkle the remaining Dubliner cheese over the enchiladas. Return to the oven for five minutes until the cheese has melted.
Serve hot with garnish, and enjoy!
A li'l dollop of the sour cream and some tangy salsa to finish, and there you go! Easy peasy, and oh-so-delish.