BismiLlah. CHEESY CHICKEN ENCHILADAS. Ingredients: For the chicken: 3 - 4 tbsp olive oil 1kg chicken thigh cubes 1 heaped tsp salt or to taste 1 heaped tsp freshly ground black pepper 2.5 tsp smoked paprika 2 tsp garlic granules 1.5 tsp oregano 1.5 tsp thyme 1.5 tsp parsley Chilli powder to taste 200g freshly grated extra mature cheddar For the enchilada sauce: 4 tbsp olive oil 2 tbsp plain flour 2 tsp smoked paprika 2 tsp paprika 1 tsp chilli powder or to taste 1 tsp freshly ground black pepper 1.5 tsp garlic granules 1 tsp oregano 1.5 tsp freshly ground cumin 1 tsp freshly ground coriander 1/3 tsp salt 500ml vegetable stock with 1 stock cube 1 tbsp tomato puree Other ingredients: 150g - 200g freshly grated extra mature cheddar Fresh coriander and pickled jalapeños (optional) for garnish 6 large tortilla wraps Method: - For the chicken filling, heat up the olive oil in a pan, then add the chicken pieces. - Sprinkle on the herbs and spices, stir well ensuring the chicken is coated and cook over a medium high heat until the chicken changes colour. Stir continuously. - Once the colour has changed, cover and simmer over a low heat for 20 minutes. - After this time the chicken will have released its juices. Turn the heat to high and stir fry until the sauce thickens and coats the chicken. - Take the chicken off the heat and allow to cool. - For the enchilada sauce, heat up the olive oil over a medium low heat until it sizzles, then add the plain flour. - Stir until well combined and cook for a couple of minutes. - Add the herbs and spices and mix well. - Cook this mixture until the aroma releases and once the aroma becomes more subtle (about 3 - 5 minutes), pour in the vegetable stock. - Mix this well over a medium high heat, using a fork or whisk to ensure the herbs and spices combine well with the stock. - Bring to a boil and once this happens, add the tomato puree, whisk through and continue to let it boil for 3 - 4 minutes. - Lower the heat and allow the sauce to simmer for 2 - 3 minutes. - The sauce will have a thicker, pourable consistency at the end of this process. Allow it to cool for 10 minutes. - To the cooled chicken filling, add the 200g of cheddar and mix well ensuring the chicken is well coated with the cheese. - To assemble the enchiladas, pour 1/3 of the enchilada sauce into the bottom of a large baking dish and spread it out evenly. - Place a generous amount of the chicken filling in a line slightly off centre on a large tortilla wrap, making sure the filling reaches the edges. Roll well into a wrap, but not too tightly. - Place the wrap into the baking dish, ensuring it is nestled nicely into the sauce. - Repeat this process until the baking dish is full. - Pour on the remaining enchilada sauce (see notes) on top of the wraps, ensuring it is spread evenly. If you want crispy edges, don't put the sauce here. - Top with the cheese, fresh coriander and picked jalapeños. - Cover tightly with foil and bake in a preheated oven at 180C for 25 to 30 minutes on the middle shelf. Then remove the foil and bake for a further 3 - 5 minutes on the top shelf, until the cheese has melted more and the sauce is bubbling. - Allow to rest for 15 minutes before serving to make it easier to serve. NOTES: You can reserve some of the enchilada sauce to serve on the side of the enchiladas if you wish. #creatorsearchinsights - @kalscookingpot