SMOKY CHICKEN ENCHILADA
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
WHAT'S IN IT?
1 store-bought barbecued chicken, bones and skin removed, meat shredded
400g can pinto or kidney beans, drained and rinsed
500g spreadable cream cheese
¼ cup (60ml) chipotle in adobe sauce (we used La Costena, available from Woolworths)
10 white tortillas
2 tbs olive oil
2 tbs flour
2 x 400g cans chopped tomatoes
3 garlic cloves, crushed
2 tsp ground coriander
2 tsp ground cumin
2 tsp smoked paprika
2 tsp onion powder
1 tsp chilli flakes
Juice of 1 lime
1 cup coriander leaves, chopped
PUTTING IT ALL TOGETHER:
For enchilada sauce, heat oil in a saucepan over medium heat, add flour and cook, stirring continually, for 1 minute. Add tomato, garlic, spices and chilli flakes. Season well. Bring to a simmer and cook for 8 minutes, stirring often. Remove from heat and stir in lime juice and coriander.
Combine chicken, beans, cream cheese and chipotle sauce in a bowl and season.
Preheat oven to 200°C. Lightly grease a 30cm ovenproof frying pan, spoon a third of the sauce over the base, cover with 5 tortillas, overlapping slightly, then spread with half the chicken filling followed by another third of the sauce. Scatter with half the cheese, cover with remaining tortillas, remaining chicken filling and remaining sauce, ensuring it covers the filling, and top with remaining cheese. Bake for 35 minutes or until golden, then stand for 10 minutes.
Serve topped with pickled jalapeños, coriander and avocado.