Enchiladas should be saucy, cheesy, and packed with ingredients that make every bite better than the last. Enter: Jamie Oliver’s version!
One key here is lightly toasting the tortillas before filling them so they don’t turn soggy when baked.
I always use a mix of shredded chicken, beans, and a bit of roasted corn for extra texture.
The sauce is what makes these stand out, and adding a little cumin and smoked paprika takes it up another notch.
A sprinkle of fresh cilantro on top after baking keeps the whole dish feeling fresh.
For the best texture, let them sit for a few minutes before cutting so the filling doesn’t spill out everywhere.
How to Make Jamie Oliver Enchiladas
Ingredients
- 1 whole Chicken (about 4 lbs.)
- 1 Onion (quartered)
- 2 Carrots (halved)
- 2 stalks Celery (chopped)
- 1 bulb Garlic (halved)
- 1 tsp Peppercorns
- 1 bunch Parsley
- 1 tsp Sea Salt
- 2 tbsp Olive Oil
- 8 Corn Tortillas
- 2 cups Red Enchilada Sauce
- 1 cup Shredded Cheese (your choice)
Step-by-Step Instructions
Step 1:
Poach the chicken by placing it in a large pot with onion, carrots, celery, garlic, peppercorns, and parsley. Cover with cold water and add sea salt.
Step 2:
Bring the pot to a boil, then reduce the heat to medium-low. Simmer for about 1.5 hours, skimming off any foam.
Step 3:
Remove chicken from the pot and let it cool. Shred the meat once cooled, discarding the bones and skin.
Step 4:
Preheat your oven to 350°F and warm the tortillas in a bit of oil so they are pliable for rolling.
Step 5:
Fill each tortilla with shredded chicken and a spoonful of enchilada sauce. Roll them up and place in a baking dish.
Step 6:
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
Step 7:
Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
Tips and Tricks for Making This Recipe
Poaching the Chicken
Make sure the chicken is fully submerged in water while poaching, adding more water if needed during cooking.
Tortilla Choice
You can use flour tortillas if you prefer, but corn tortillas are more traditional and absorb the sauce nicely.
Alternative Cheese Options
Try using a blend of cheeses like Monterey Jack and Cheddar for more depth of flavor in your dish.
Sauce Adjustments
Add a bit of cumin or smoked paprika to the enchilada sauce for a delicious smoky flavor.
Serving Suggestion
Serve your enchiladas with traditional sides such as refried beans or Mexican rice for a complete meal.
What to Serve with Jamie Oliver Enchiladas
Mexican Rice
Mexican rice makes a classic and perfect side dish with enchiladas.
It’s flavorful and matches the spices beautifully.
Just a simple rice cooked with a blend of tomatoes, onions, and spices!
You’ll love how it complements the cheesy, saucy enchiladas.
Guacamole
Who doesn’t love a good guacamole on the side?
The creaminess of mashed avocado combined with lime juice, onions, and a hint of chili is incredible.
It’s refreshing and adds a great texture contrast.
Plus, a touch of cilantro for freshness is just right.
Roasted Corn Salad
A roasted corn salad is a vibrant and tasty option too!
Grill corn on the cob, cut off the kernels, and mix them with diced bell peppers, red onions, and lime juice.
This salad is colorful and perfect for adding a bit of sweetness and crunch.
Fruit Salsa
This is where things get interesting!
Try making a fruit salsa with mango, pineapple, or even watermelon.
Toss those with a bit of lime and mint.
This adds a burst of freshness and a unique twist with the enchiladas.
Grilled Zucchini
Grilled zucchini can add a tasty touch that you might not expect!
It’s simple and light, seasoned with just a pinch of salt and pepper, maybe a drizzle of olive oil.
Zucchini provides a refreshing balance to the spices in the enchiladas.
Variations and Substitutions
If you’re into veggie options, you’re in luck with these enchiladas!
Swap out traditional ingredients with sweet potatoes or mushrooms for a hearty twist.
For a burst of color and sweetness, consider adding peppers or corn to the mix.
Sauce Choices
The sauce you choose can really change everything!
Opt for green salsa for ‘enchiladas verdes’ or go with a rich mole for a bolder flavor.
Feeling creative? Try salsa roja or even a simple tomato sauce with some chili seasoning.
Tortilla Types
Both corn and flour tortillas make great bases.
Flour tortillas are softer and tend to absorb flavors more deeply, while corn tortillas can provide a more authentic base with a slightly firmer texture.
Extras
Add depth with beans like black or pinto.
Cheese options vary widely; from feta for a tangy touch to a classic Mexican blend.
Sprinkle some chopped herbs like cilantro or parsley for freshness right before serving.
How to Store Leftover Jamie Oliver Enchiladas
Storing leftovers properly is crucial for those delicious Jamie Oliver enchiladas you’ve made!
First, let the enchiladas cool at room temperature, but make sure they don’t stay out for more than two hours to avoid bacteria growth.
Once cooled, use an airtight container to store the enchiladas in the fridge.
If you plan to enjoy them within the next three to four days, this method keeps them fresh and safe to eat.
Keeping them Fresh Longer
If you’d like to keep your leftovers for a longer time, freezing them is a fantastic option.
Wrap each enchilada tightly in plastic wrap and place them in a freezer-safe container or bag.
Label the container with the date so you know how long they’ve been stored in there.
Using Freezer Bags
Freezer bags are great for saving space in your freezer, and they help protect the enchiladas from freezer burn.
Make sure you squeeze out as much air as possible before sealing the bags.
These methods can keep your enchiladas tasting good for a month or even two!
Common Mistakes to Avoid
Choosing the Wrong Tortillas
When making enchiladas, it’s crucial to pick the right kind of tortillas.
Corn tortillas are traditional and offer a unique flavor, setting them apart from the more neutral flour tortillas.
If you’re after authentic taste, go for corn tortillas every time!
Saucing Mistakes
Soggy enchiladas can be such a letdown.
One major cause is soaking items too long in sauce.
To prevent this, consider trying a stacked style, where you layer the ingredients rather than rolling them.
Overloading Your Tortillas
It’s easy to get carried away and overfill your tortillas.
Packing too many ingredients inside can make them hard to roll and cook.
Keep it light, and you’ll achieve perfect rolls every time!
Jamie Oliver Enchiladas Recipe
Ingredients
- 1 whole Chicken about 4 lbs.
- 1 Onion quartered
- 2 Carrots halved
- 2 stalks Celery chopped
- 1 bulb Garlic halved
- 1 tsp Peppercorns
- 1 bunch Parsley
- 1 tsp Sea Salt
- 2 tbsp Olive Oil
- 8 Corn Tortillas
- 2 cups Red Enchilada Sauce
- 1 cup Shredded Cheese your choice
Instructions
- Poach the chicken by placing it in a large pot with onion, carrots, celery, garlic, peppercorns, and parsley. Cover with cold water and add sea salt.
- Bring the pot to a boil, then reduce the heat to medium-low. Simmer for about 1.5 hours, skimming off any foam.
- Remove chicken from the pot and let it cool. Shred the meat once cooled, discarding the bones and skin.
- Preheat your oven to 350°F and warm the tortillas in a bit of oil so they are pliable for rolling.
- Fill each tortilla with shredded chicken and a spoonful of enchilada sauce. Roll them up and place in a baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
- Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.