Spicy foods are the perfect choice for these chilly autumn nights, and they’re all the better when they’re washed down with an ice-cold beer. Corona Ireland are giving you the chance to enjoy that beer on a beautiful beach in a great competition, but for now we’ve paired up with Corona to bring you a series of the best Tex Mex recipes, tasty treats that are sure to have you feeling the love at the dinner table! Next up, some delicious enchiladas.
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Recipes for Enchiladas and Enchilada Sauce
Enchilada Sauce
Ingredients
- 3 tablespoons rapeseed oil
- 2 cups chicken stock (from a packet is fine)
- 283g tomato purée
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp salt
- 1 tablespoon flour
- 1/4 cup chili powder
Method:
- Heat your oil in a medium saucepan.
- Add flour and mix with a wooden spoon. Cook for about 1 minute.
- Add the chili powder and gradually add stock, tomato purée, the oregano and cumin. Stir them to combine.
- Bring the mixture to the boil and reduce the pan heat to low.
- Cook for 15 minutes until the sauce has thickened.
Enchiladas
Ingredients
- 3 tablespoons rapeseed oil
- 680g skinless and boneless chicken breast
- 2 tsp cumin powder
- 2 tsp garlic powder
- 1 red onion, chopped
- 2 cloves of garlic, ground
- 5 green chillies, seeded and coarsely chopped
- 1 can of tomatoes
- 16 corn tortillas
- 1 cup of grated cheddar cheese
- Salt and pepper
To serve as garnish: chopped coriander, chopped scallions, 200mls of sour cream and chopped tomatoes
Method:
- Preheated the oven to 177 degrees celsius oven
- Coat the bottom of a large sauté pan with oil and heat.
- Season your chicken breasts with salt and pepper.
- Brown chicken over medium heat, allowing about 7 minutes each side until no longer pink.
- Sprinke the chicken with cumin and garlic powder and remove chicken and allow to cool.
- Sauté your red onion and minced garlic in the same pan until soft then add in your chillies.
- Combine your canned tomatoes with the mixture and stir well.
- Chop up chicken breasts roughly and add to the pan to combine with the veg.
- To heat up your tortillas, microwave them on “high” for about 30 seconds and they will soften.
- Ladle your enchilada sauce to coat the bottom of two 13×9 inch pans.
- With the rest of the sauce, dip each tortilla into the sauce to lightly cover it.
- Spoon the chicken mixture in each tortilla and place 8 enchiladas in each pan.
- Top with the remaining sauce and grated cheese.
- Bake for 15 minutes in the oven until cheese melts and is bubbly.
- Garnish the enchiladas with coriander, scallions, and a dollop of sour cream with the chopped tomatoes before serving.
If you fancy enjoying your ice-cold Corona on a warm beach, don’t forget to enter the amazing Beach Break competition with Corona Extra and Corona Light on their Facebook page here.
