Jamie Oliver Enchiladas Recipe
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.
Servings: 4
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.