Enchiladas Rojas de Pollo

Ingredients

• Chicken

  500 g

  $2.75

• Corn tortillas

  8 pieces

  $1.76

• Tinned tomatoes

  1 tin

  $1.10

• Onions

  1 medium

  $0.22

• Garlic

  3 cloves

  $0.04

• Jalapeño Pepper

  1

  $0.21

• Cheddar cheese

  150 g

  $1.88

• Cumin

  1 tsp

  $0.12

• Vegetable oil

  2 tbsp

  $0.06

• Salt

  1 tsp

  $0.01

• Coriander

  1 bunch

  $0.30

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Corn tortillas for Bread (1:1) — Flatbread or chapati wraps the filling just as well

Preparation

1. 1

   Poach chicken in salted simmering water for 15 minutes, then shred finely into a bowl.

2. 2

   Blend tinned tomatoes, half the onion, garlic, jalapeño, cumin, and salt into a smooth red salsa.

3. 3

   Heat 1 tbsp vegetable oil in a pan, pour in the red salsa, and simmer for 8 minutes to deepen the flavor.

4. 4

   Warm tortillas lightly in a skillet with a dash of oil to make them pliable.

5. 5

   Dip each tortilla into the warm red sauce, fill with shredded chicken, roll snugly, and place seam-side down in a baking dish.

6. 6

   Pour remaining sauce over the rolled enchiladas, scatter grated cheddar cheese on top, and bake at 190°C (375°F) for 15 minutes until bubbly and melted.

7. 7

   Garnish with remaining diced onion and fresh coriander before serving.