Name: Enchiladas
Yield: Serves 4-8
Cuisine: Mexican
Ingredients: 3 tablespoons oil; 2 onions, 1 finely chopped and 1 finely sliced; Salt and freshly ground black pepper; 400 g (14 oz) chicken breasts, sliced; Handful of chopped coriander (cilantro); 2 × 400-g (14-oz) tin chopped tomatoes or 1 × 600-g (1 lb 5-oz) jar tomato passata (puréed tomatoes); 1 teaspoon ground cumin; 1 red chilli (deseeded if necessary), finely chopped; 4 garlic cloves, crushed or finely grated (shredded); 150 ml (5½ fl oz) sour cream; 1 × 400-g (14-oz) tin black beans, pinto beans or red kidney beans, drained and rinsed; 1 tablespoon smoked paprika; 8 corn tortillas; 100 g (3½ oz) Cheddar cheese, grated (shredded); 2 (bell) peppers, any colour, thinly sliced

Preparation info

Serves
4-8

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

Wrapping tortillas around a tasty filling goes back to Aztec times, with recipes for enchiladas appearing hundreds of years ago. These are an anglicised version of the Mexican dish. I prefer enchiladas to fajitas because there’s no need to worry about over-stuffing the first wraps and ending up with just a teaspoonful of filling for the final one. With enchiladas, everything is divvied up at the beginning and there’s no need to keep one eye on your guests’ portion sizes. Especially reassuri