Mmmmm Mexican. If I had to pick a cuisine that I love the most, I reckon it would have to be Mexican. I love Thai. I love Italian. Both are always welcome at my table but Mexican just takes the cake. I reckon it has something to do with the combination of beans, tomato, avocado and sour cream. So good. So so so good.
Back in the day, we used to be an Old El Paso family. I’d buy the kits, rip open all the little packets and ‘create’ a meal from the contents. While it wasn’t especially authentic, it was easy and tasty. When we started to eliminate packets from our pantry and make more food from scratch, Old El Paso was one of the first things to go.
To be honest, I think it was more the convenience factor that kept me going back to those yellow and red boxes for so long. Being able to pick up a box and have everything in the once place was very alluring. Guess that’s why ‘convenience’ foods are so popular these days. Being able to pick up a single box and turn it into a meal is fabulous for the busy and time poor.
If you’re keen to avoid additives and packages though, it helps to have a ‘from scratch’ recipe up your sleeve for your favourite dishes, especially those you may have once got from a packet.
Chicken Enchiladas are insanely easy to make from scratch with the added bonus of having far less sugar, salt, preservatives and additives. They also taste better (in my opinion). In this recipe, I’ve swapped out a bunch of ingredients for their fresh/homemade or slightly healthier alternatives. You could always swap my choices out for whatever suits you. Use this as a guide, not as a ‘you MUST use this.’
- Pack of Mountain Bread wraps (I use the rye ones) I love Mountain Bread wraps as the ingredients list is as simple as what you’d expect. The Rye variety have four ingredients; flour, rye meal, water and salt with nothing else added.
- 500g chicken breast, diced
- 400g beans drained – I either use Old El Paso Mexi Beans or plain Kidney Beans. The Old El Paso Mexi Beans are pinto (kidney) beans with salt, spices, chilli and garlic added.
- 400g can of tinned tomatoes (diced or whole. I use Aldi Organic Diced Tomatoes)
- 1 red onion, peeled and chopped into a few chunks
- 2 cloves of garlic, peeled
- 1/2 cup coriander
- 250g tub of sour cream
- 3 cups of grated cheese (I use Mozzerella)
- 1.5 tbsps taco seasoning (I make my own. You can find the recipe HERE)
- Pinch of salt
- Pinch of black pepper
- Olive oil
- Pre-heat oven to 160c (fan forced) 170C other.
- Place tinned tomatoes, red onion, garlic, coriander and 1 tbsp sour cream into a food processor or blender.
- Process until combined and ‘sauce-y’.
- Place chicken and 1/2 tbsp taco seasoning in a small bowl and toss to combine well.
- Heat a small amount of olive oil over a low/medium heat in a large frypan.
- Add chicken to frypan and stir frequently to cook through.
- When chicken has started to colour, add beans to to the frypan.
- Continue to stir fequently.
- As mix begins to cook through, sprinkle in remaining taco seasoning and 2 tbsp of the tomato mixture.
- Stir to combine then increase the heat.
- Bring the mix to the boil then reduce heat to a simmer to allow mixture to thicken.
- Add 1/2 cup cheese and stir through
- Allow to thicken for 5-10 minutes.
- When thick enough, turn off the heat.
- Grab your first wrap and place chicken mixture vertically along one side.
- Roll to create a reasonably right wrapped up enchilada.
- Place in a large casserole dish or similar.
- Repeat with remaining mixture.
- When all your enchiladas are in the dish, pour over the rest of the tomato sauce.
- Pour the rest of the sour cream over the top, and use a fork to spread out.
- Sprinkle with the remaining cheese
- Pop into the oven for around 35 minutes or until the cheese has bubbled and is starting to brown.
- Enjoy as it or with some avocado and salsa
What’s YOUR favourite cuisine? Are you a Mexican lover like me or do you prefer something different?
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