Sunday, April 7, 2013

Junior Masterchef Chicken Enchiladas

 {image from Junior Masterchef Series 2 Cookbook}

Recipe By: Junior Masterchef
Serving Size: 4
Yield: 8 Enchiladas


Seriously delicious! I am not buying those enchilada kits from the supermarket ever again.

500 g chicken breast
1 onion, halved
2 cloves garlic, peeled
2 sprigs flat leaf parsley
1 red capsicum, quartered
200 g feta cheese, crumbled
1/4 teaspoon ground cumin
8 corn tortillas, 15cm
8 toothpicks
60 g cheddar cheese, shredded
coriander, leaves, to serve
Roasted Tomato Sauce
1 long red chilli
1 kg vine ripened tomatoes
1 tablespoon Welly Boot Extra Virgin Olive Oil
1 onion, small, finely chopped
2 cloves garlic, finely chopped

1. Place chicken, onion, garlic and parsley in a saucepan. Add enough cold water to cover chicken. Bring to the boil over a medium heat. Reduce heat to low and simmer for 1o minutes. Remove pan from heat and stand for 5 minutes. Remove chicken from stock and reserve. Cool chicken for 10 minutes then roughly chop and place in a bowl.

2. To make the sauce, heat a barbecue or char grill pan to a high heat. Pierce chilli with a knife to prevent it bursting. Chargrill whole tomatoes and chilli, turning frequently, or until skins are charred. Transfer to a chopping board and cool for 5 minutes. When cool, peel skins from tomatoes and chilli. Discard stem from chilli, cut in half lengthways and remove seeds. Process chilli and tomatoes in a blender or food processor to a puree.

3. Heat oil in a large frying pan over a low-medium heat add onion and cook for 5 minutes. Add garlic and cook for 3 minutes. Add tomato mixture and 180ml (¾ cup) of reserved chicken stock and bring to the boil. Reduce heat and simmer for 20 minutes or until thickened.

4. Meanwhile, preheat a grill to high. Place capsicum, skin side up, on a foil lined tray and grill for 8 minutes or until skin blackens. Wrap in foil and stand for 10 minutes. Peel and roughly chop. Add to chicken with 125g feta and cumin. Season and toss to combine

5. Preheat oven to 180℃. Dip a tortilla in sauce, tun over and dip other side. Place on a clean work surface an place ⅓ cup chicken mixture along centre of tortilla. Roll up tortilla and secure with a toothpick. Place, seam side up, in a shallow, 3 litre (12 cup) capacity ovenproof dish. Repeat with remaining tortillas, sauce and chicken mixture. Spoon remaining sauce over tortillas and sprinkle with remaining feta and grated cheddar. Bake for 30 minutes or until cheese is golden and bubbling.


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