Enchiladas

Enchiladas

From
M is for Mexican
Serves
4
Prep
30 mins
Cooking time
20 mins

Ingredients

Quantity Ingredient
2 ancho chillies
3 guajillo chillies
2 garlic cloves
1 teaspoon oregano
5 tablespoons olive oil
1 tablespoon plain flour
250ml hot chicken stock
8 tortillas
1 red onion, finely chopped
300g feta, crumbled, plus extra to serve
200g ricotta
90g sour cream, to serve
sea salt
2 spring onions, finely chopped, to serve

Method

  1. Preheat the oven to 200ºC. Place the chillies in a dry saucepan and toast over a medium heat for 2–3 minutes, until aromatic. Deseed the chillies, transfer to a bowl, cover with just-boiled water and leave to soak for 20 minutes.
  2. Pour the soaked chillies and the soaking water into a blender with the garlic and oregano. Blitz until you have a smooth purée.
  3. Heat 1 tablespoon of the olive oil in a small saucepan and add the flour. Stir for a minute on a low heat, then add the chilli purée. Stir to combine, then add the chicken stock and whisk until smooth. Bring to the boil and simmer for 5 minutes. Taste and season with sea salt.
  4. Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan and fry the tortillas on a low heat for a minute on each side, until golden-brown, but still soft, adding more oil as needed in between tortillas. Set aside.
  5. Mix together the red onion, feta and ricotta in a bowl. To assemble the enchiladas, spread 2 tablespoons of the chilli sauce over each tortilla, top with 2 heaped tablespoons of the cheese and onion mixture, then roll up and place in a baking dish, seam side down. Repeat with the remaining tortillas. Spread the remaining sauce over the top of the tortillas, and bake in the preheated oven for 20 minutes.
  6. Top with the sour cream, extra feta and spring onions and serve hot.
Tags:
Mexican
Mexico
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