These aren’t enchiladas in the sense of filling-wrapped tortillas. They’re not even in the proper shape of enchiladas. Instead, think pimped stuffed capsicums.
You have your spicy Mexican chicken filling. You have your sweet, roasted capsicum shells. You have your uber-creamy topping of sour cream, cheese, and cream cheese!
I used half a pre-cooked chicken. If you’re feeling up to it, by all means cook and shred your own chicken breast (or thighs). I say you’d need about 450-500 grams.
This recipe can be gluten-free, grain-free, egg-free, and nut-free.
Preparation time: 15 minutes
Cooking time: 25 minutes
– 1 Tablespoon olive oil
– 2 cloves garlic
– 1 heaped teaspoon cumin seeds
– 1 heaped teaspoon coriander seeds
– 1 bay leaf
– 1/2 teaspoon cinnamon
– 2 heaped teaspoons paprika
– good grinding fresh black pepper
– 1/2 roasted chicken, shredded
– 1 chicken stock cube, crumbled
– 1 x 400 grams can chopped tomatoes
– 3 Tablespoons jarred jalapeños, chopped (or to taste)
– 1 x 680 grams jar roasted (whole) red capsicums, drained
– 125 grams sour cream
– 125 grams cream cheese
– 2 handfuls grated cheddar cheese
1. Preheat your oven to 180 degrees fanbake. Warm your olive oil in a large frying pan over high heat.
2. Crush the garlic, cumin and coriander using a mortar and pestle. Add to the oil and fry until fragrant, then sprinkle in the remaining spices, chicken, and stock. Cook until the spices begin sticking to your pan before tipping in the tomatoes and jalapeños.
3. Allow the mixture to simmer until almost all its liquid has evaporated. Stuff each roasted capsicum with the chicken filling, then arrange them snugly in an oven-proof dish.
4. Mix together the cream, cream cheese, and half the cheddar. Spread this over the capsicums. Throw over the rest of the cheese and place in the oven. Bake for 15 minutes, or ntil the top is just golden brown and the cheese bubbly. Serve with salad of choice, and enjoy! 🙂