The Whole Enchilada..

There's no wrong way to cook an Enchilada. Mexican in origin, an Enchilada can be filled with chicken, beef, turkey or vegetables. The end result is invariably good. I look at recipes for inspiration and ideas but seldom follow them word for word. They are useful navigational tools but even then, I sometimes go completely off the map. This recipe for Chicken Enchiladas is my own- tried and tested countless times. It is by no means authentic or traditional but it is creamy and flavorful and above all an easy meal to pull off.

My Recipe for Chicken Enchilada:

4 large boneless chicken breasts

10 flour tortillas

1 small onion diced

2-3 cloves garlic sliced finely

2 tbsp oil

1 tsp chili powder

1 tsp cumin powder

1 tsp crushed dried oregano

2 cups chicken stock

2 tbsp corn meal

salt and pepper to taste

2 cups grated cheese

2 cups sour cream

2 cups corn, black beans and diced peppers

For the Enchilada Sauce:

3 ripe tomatoes pureed

1 tbsp oil

1 tsp flour

1 tsp cumin powder

1 tsp chili powder

1 tsp crushed dried oregano

1 cup chicken stock

salt to taste

1. Heat the oil and saute the onion and the garlic till fragrant. Add in the chicken breasts and cook till they are sealed on each side.

2. Add in the spices followed by the chicken stock. Cover and simmer till the chicken is cooked and then sprinkle over with the corn meal. This helps thicken the sauce. Remove the chicken and shred them using 2 forks. Add the shredded chicken back into the sauce. Over low heat add in the vegetables. Season and set aside.

3. To make the sauce heat the oil and sprinkle in the flour. Cook briefly and add in the pureed tomatoes, spices and seasoning. Cook it over low heat to prevent scorching . Add in the stock and allow the sauce to thicken till it coats the back of a spoon.

4. Grease a baking dish large enough to hold 10 tortilla rolls in a single layer. Place the filling in the center of each tortilla and roll them up. Place these in the dish and spread the sour cream in an even layer over them. Pour the sauce over this and lastly sprinkle over with the grated cheese.

5. Preheat oven to 400°F and bake the Enchiladas till the cheese is completely melted.