I have always loved the taste of enchiladas, including (especially) the packaged ones you could make at home. So I thought I would give it a go to make them at home. It took me awhile to find any form of chipotle, but this recipe comes pretty darn close, if I may say so myself!
Ingredients – serves 3
1 tbsp coconut oil
2 cloves garlic
1.5 tspn cumin
1 tsp hot paprika
1 tsp oregano
1/2 tsp salt
1 can tomato passata
400-500g cooked chicken breast
3 zucchini or 3 long peppers
2 dried chipotle peppers
1 cup chicken stock
1/2 cup grated cheese
Spring onion and sour cream to garnish
Soak the two chipotle peppers in boiling water while you prepare the meal.
To prepare the vegetables; if you’re using zucchini slice them in half lengthways, and boil each half for 2min. Scoop out the insides and roughly chop them, but keep the shells to use for the enchilada mix. For red peppers, slice in half lengthways and scoop out the seeds. Bake in the oven for 20min.
Heat the oil in a frying pan. Finely dice the onion and garlic, then sauté in the pan until soft. Add the spices and lightly fry and if you are using zucchini, add the chopped insides. Pour in the chicken stock (I made my chicken stock with some of the soaking water from the chipotle) and the tomato passata. Bring to a simmer.
Meanwhile, shred the chicken breasts with a fork. Add to the pan and simmer until sauce has thickened. For a spicier meal, finely chop the chipotle that has been soaking, and add a teaspoon or so.
Spoon the chicken mix into the hollow of the vegetables and sprinkle with grated cheese. Bake in a 180ºC oven for 10 minutes.
Serve with a dollop of sour cream and some spring onions.