Rita’s ‘Rowdy’ Enchiladas Recipe – Mexican Special
They may have grown older, but whenever Rita’s kids are all together again at home they go straight back to how they used to be – rowdy! And because Rita’s always loved having her whole family round the table at dinnertime, she quickly worked out the trick to pleasing everyone: enchiladas. They’re simple to make and the moment the delicious food reaches the table, the chatter dies down as they all get busy tucking in.
- Prep Time15 min
- Cook Time55 min
- Total Time1 hr 10 min
Rita's 'Rowdy' Enchiladas Ingredients:
- 2 large chicken breasts (about 400g)
- 2 red peppers, thinly sliced
- 1 tbsp olive oil
- ¾ tsp mild chilli powder
- 1½ tsp ground cumin
- ¾ tsp smoked paprika
- 80g grated mozzarella
- 8 plain tortilla wraps
- 65g mature Cheddar, grated
- 10g fresh coriander, roughly chopped
- 1 tbsp olive oil
- ½ onion, finely chopped
- 2 garlic cloves, crushed
- 500g tomato passata
- ½ tsp dried oregano
- 1 tbsp chipotle chilli paste
- 400g tin black beans, drained and rinsed
- ½ lime, juiced
How To Make Rita's 'Rowdy' Enchiladas
Preheat the oven to gas 5, 190°C, fan 170°C. Put the chicken in a 20 x 30cm baking dish with the peppers, oil, chilli powder, cumin and paprika. Mix to coat, then cover with foil. Roast for 25-30 mins until the chicken is cooked through and tender and no pink meat remains. Remove the chicken from the dish and shred using 2 forks. Set aside in a large bowl.
Meanwhile, make the sauce. Heat the oil in a saucepan over a low heat and cook the onion and garlic for 10 mins. Stir in the passata, oregano and chipotle chilli paste; increase the heat to medium, bring to a simmer and cook for a further 10 mins, stirring occasionally. Add the beans and lime juice; season.
Mix one-third of the sauce and half the mozzarella into the shredded chicken and peppers.
To assemble, spoon 4 tbsp of the sauce into the same baking dish as before. Spoon a little of the chicken mixture down the centre of each tortilla, roll up and put in the baking dish. Repeat with all the tortillas and filling, placing them side by side so they don’t unravel. Pour the remaining sauce over the top, then scatter over the Cheddar and remaining mozzarella. Bake in the oven for 20-25 mins until the cheese has melted and started to brown. Scatter with the coriander to serve.