There’s nothing humble about this hearty chicken enchilada pie! We used tortillas for the shell and a range of spice for the filling to give it that delicious Mexican flavour.

SERVES 6 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the filling
1 tbsp veg oil
1 onion, grated
1 garlic clove, crushed
4 chicken breasts
2 cups chicken stock
1 tsp paprika
½ tsp chilli flakes
½ tsp cumin
½ tsp origanum
1 tbsp flour
2 eggs
½ cup sour cream
For the shell
4 large flour tortillas
Vegetable oil, to brush
1 cup grated Cheddar

METHOD
For the filling
1. Fry onion and garlic until golden. Add chicken, stock and spices. Boil for 10 minutes, until chicken is cooked through and the stock has reduced.
2. Remove the chicken from the pot. Add the flour and cook until the sauce is thickened.
3. Remove from the heat and cool, then add eggs and sour cream. Mix well.
4. Shred the chicken into small pieces. Add the pulled chicken to the reduced sauce.
For the shell
1. Preheat oven to 180°C. Grease a large pie tin.
2. Arrange 3 tortillas in the tin, overlapping slightly to cover the base and the sides. Spoon in filling and sprinkle with cheese.
3. Place 1 tortilla on top to cover and press down gently. Cut a cross in it to let the steam out. Brush with oil. Bake for 20 minutes.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

The post Chicken enchilada pie appeared first on MyKitchen.

When last did you use your good old snackwich maker? We think it’s time to dust it off again. Adding a tasty chicken enchilada filling to your snackwich is the quick meal you need in your life, trust us!

SERVES 1 // COOKING TIME 20 min

INGREDIENTS
2 slices white bread
¼ tomato, diced
1 tbsp chopped spring onion
1 tsp chopped onion
¼ cup shredded chicken
¼ avocado, diced
2 tbsp sour cream
Butter, to spread

METHOD
1. Preheat your snackwich maker.
2. Make a salsa by combining tomato, spring onion and onion. Season with salt and pepper.
3. Layer one slice of bread with salsa, chicken and avo. Spread the other with sour cream, and season it. Sandwich together.
4. Spread a generous amount of butter on the outside of the sandwich. Toast until crispy.

Try this: Instead of spreading butter on the outside of your snackwich, opt for a thin layer of mayo instead – it’ll be even crispier!

The post Chicken enchilada snackwich appeared first on MyKitchen.

Beans are anything but boring, especially when they are mixed into this Mexican classic. Our black bean enchiladas are filled with rich wintery staples such as tomatoes, peppers and spices. We finish ours off in the oven, to get that golden cheesy topping we all know and love. Dig in!

SERVES 4 // COOKING TIME 75 min

INGREDIENTS
¼ cup olive oil
2 onions, peeled and chopped
3 cloves garlic, peeled and crushed
1 tbsp flour
1 tbsp dried origanum
1 tbsp chilli powder
1 tbsp ground cumin
2 × 400g tin chopped tomatoes
400g tin red kidney beans
1 tsp sugar
Salt and pepper
2 tsp ground coriander
1 tsp paprika
Juice of 1 lemon
2 chicken breast fillets, sliced
1 red pepper, seeded and chopped
1 cup tinned sweetcorn
4 tortillas
1 cup sour cream
2 cups grated cheddar

METHOD
1. Heat a little oil and fry 1 onion until soft, 5 minutes. Add 2 garlic cloves and fry for 1 minute.
2. Add flour, origanum, chilli powder and 1 tsp cumin.
3. Add 1 tin chopped tomatoes, beans and sugar. Simmer, while stirring, for 15 minutes until the sauce thickens. Season.
4. Preheat oven to 200°C and grease an ovenproof dish.
5. Mix 2 tsp cumin, coriander, paprika, lemon juice and 2 tbsp olive oil. Coat the chicken and leave to marinate for 10 minutes.
6. Meanwhile, heat oil and fry the remaining onion, garlic and pepper until soft. Remove from the pan, then fry chicken until golden and cooked through.
7. Return the onion mixture to the pan. Add the sweetcorn and remaining chopped tomatoes. Season. Simmer for 10 minutes.
8. Divide the mixture between the tortillas and roll up. Pour half the sauce into the dish and pack in tortillas. Cover with the rest of the sauce, dot with sour cream and cover with cheese. Bake for 30 minutes, until golden.

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