03-06-2025
Briony's Chicken Enchiladas
Mildly spicy and super satisfying, Briony has a tasty recipe that is sure to give you your protein (serves 4)Sauce1 tbsp vegetable oil1 tbsp dried oregano 1 tbsp ground cumin400g chopped tomatoes1 red onion, sliced 2 garlic cloves crushed1 tbsp brown sugarSalt & pepperEnchiladas2 tbsp vegetable oil6 skinless chicken thighs cut into small chunks 1 red onion, sliced 2 red peppers, sliced1 garlic clove, crushed3 red chillies - 2 deseeded and chopped, 1 sliced400g can black beans8 flour tortillas200g cheddar grated285g Greek yoghurtCoriander - stalks finely chopped, leaves roughly chopped - plus extra to serve (optional)Method:On a medium heat, add one tablespoon of vegetable oil to a medium pan and fry 1 chopped onion for about 7 minutes, until it starts to brown. Add crushed garlic, 1 tsp each of cumin and oregano Stir in half the chopped tomatoes and 1 tbsp of brown sugar. Season with salt and pepper, then simmer for 20 minutes. Once cooked, take off the heat and set a large frying pan, sear your chicken thighs for 9 minutes until they're beginning to brown and are cooked through. At around the 7 minute mark, add the remaining onions and some peppers. Cook for 3-4 minutes, until soft. In the last 30 seconds, add garlic and chopped chilli - cook until in half of your enchilada sauce that you made earlier, and your beans of choice. TIP - Vegetarian? Chicken can be substituted with more beans or halloumi. Season and cook for another your tortillas out on a clean surface and divide your chicken mix evenly. Top with the remaining enchilada sauce, a handful of grated cheese, and bake for around 20 minutes at 190 °C, or until the filling is hot and the cheese is golden and with the remaining coriander and a dollop Greek yoghurt.
