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Spicy Tex Mex Chicken Enchiladas

Posted by John Reed on 3rd June 2021

Approx 4 – 6 Portions

Pulled Chicken

4 x Chicken thighs
4 x Garlic cloves (Peeled & Crushed)
1 Sprig x Fresh thyme
3tbsp x Chili powder
1tbsp x Smoked paprika
1 1/2tbsp x Ground cumin
2tsp x Cayenne pepper

Tortillas (Optional You Can Buy Premade)

100g/3.5oz x Plain/All purpose flour
50g/1.7oz x Masa flour
Pinch x Natural sea salt
10ml/2tsp x Vegetable oil
Water (Enough to bind)

Spicy Tex Mex Sauce

1 x White onion (Peeled & finely diced)
8 x Garlic cloves (Peeled & grated)
60g/1/4Cup x Unsalted butter
80g/2/3Cup x Plain/All purpose flour
3tbsp x Chili powder
1tbsp x Smoked paprika
1 1/2tbsp x Ground cumin
1tsp x Cayenne pepper
600ml/2.5Cups x Chicken stock
1 Can x Chipotles peppers in adobo sauce (200g/7oz)

Cheese & Garnish

100g/1/2 Cup x Cheddar (Your choice)
100g/1/2 Cup x Cotija cheese
1 Sprig x Fresh cilantro (Finely chopped)


1) Preheat the oven to 180c/350f. Place a frying pan onto a medium heat with a tablespoon of vegetable oil. Season the chicken thighs with natural sea salt, once the oil is hot place the chicken thighs skin side down into the pan. Sear for 5 minutes each side until golden crispy. Take the thighs out and place into an oven dish with the rest of the ingredients. Add 475ml/2Cups water to the oven dish, in addition cover with parchment paper and foil over the top. Place into the oven and cook for one and half hours, until the chicken is falling apart.

2) Place all the ingredients for the tortilla mix into a mixing bowl apart from the water. Mix well then add small amounts of water until it binds together into a dough. Knead the dough on the worksurface for about 5 minutes. Cut the dough down into 6 equal size portions. Place a non stick frying pan onto a medium heat. Also lightly dust the worksurface with flour and roll each dough out to approximately 15cm/5inches. Place each disc into the frying pan one at a time and cook out for 50 seconds each side. Once cooked place in between pieces of foil and stacking them on top of each other, this will prevent them from drying out.

3) Place a large pan on to a medium heat with a tablespoon of vegetable oil. Once hot add the finely diced onion and grated garlic. Cook out for 5 minutes until translucent, then add the spices. In addition add the butter to the pan and once melted add the flour. Mix well to form a roux and cook out for a further minute. Next add small amounts of chicken stock to the roux, once it has absorbed into the roux repeat the process. Once you have a sauce consistency add the can of chipotles peppers. In addition turn the heat down to a low and cook for 1 hour or until you have a thick sauce consistency.

4) Preheat the oven back to 180c/350f. Once the Spicy Tex Mex sauce has thickened take out half the sauce and set aside. Once the chicken is cooked and cooled, pick the chicken down removing the bones. Place the picked chicken into the saucepan with the left over spicy Tex Mex sauce. Once the pulled chicken is coated start filling the tortillas with the pulled chicken. Place each wrapped tortilla into a small oven dish. When all the tortillas are filled, pour the leftover sauce over the top. In addition add the cheeses crumbled over the top. Place into the oven to cook for 30 minutes. Once the cheese has melted, take out of the oven and garnish the top with cilantro.


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