CHICKEN ENCHILADAS
Chicken Enchiladas, or the unsung hero, transforming chaotic family meals into moments of joy and satisfaction…
Satisfying Teenage Appetites with Chicken Enchiladas
Feeding ravenous teenagers is no small feat; it is a battlefield where hunger and angst collide. In my quest to tame the growling stomachs of my own famished adolescents, I stumbled upon a culinary gem : the chicken enchiladas. This Mexican classic proved to be the answer to my prayers, a dish that effortlessly balances simplicity and taste, leaving my once-grumbling teens transformed into content little angels by the end of the meal.
A Mexican travel
Enchiladas boast a storied and fascinating history, tracing their roots back to the ancient Mayans (yes, indeed). The dish’s inception featured corn tortillas, known as tlaxcalli, artfully dipped in a delectable chili sauce. As time unfolded, the Spanish conquistadors entered the culinary narrative, documenting and refining the dish, ultimately bestowing upon it the name we know today : enchiladas.
The etymology of “enchilada” unveils a linguistic connection to the Spanish word ‘enchilar,’ signifying the act of ‘adding chili pepper to.’ The culinary practice of rolling tortillas around various fillings traces its origins back to at least Aztec times, lending a timeless quality to the art of crafting enchiladas.
Interestingly, this iconic dish made its debut in the culinary annals with its mention in the inaugural Mexican cookbook, “El cocinero mexicano,” published in 1831.
The dish’s evolution is not solely a product of indigenous Mexican roots but also reflects the influence of colonialism and cultural appropriation. This intersection of diverse culinary influences adds a nuanced dimension to the narrative of enchiladas. It’s fascinating to think that the same dish enjoyed in my London kitchen has deep-seated roots of Mexican history…
Journey to the Hillsides of the Rhône River
For my chicken enchiladas, I have found a nice partner : a Lirac Rosé from the Rhone Valley.
On the western side of the Rhône River, at approximately 10 km north of the mesmerizing city of Avignon, Lirac wine emerges from hillside vineyards.
Lirac’s wine legacy began weaving its intricate tale in Roman times, gaining wider recognition and appreciation in the 18th Century. Today, the region is home to over 90 viticulturists and 50 producers, collectively contributing to an annual production of around two million liters of wine.
An Alternative to Tavel’s Prestige
Within the spectrum of Lirac wines, the rosés stand out as an enticing and economically friendly option, particularly when compared to their counterparts in the nearby Tavel region. The charm of Lirac rosés in the quality of the juice itself, marked by a refreshing interplay of citrus, strawberry, and raspberry notes, accompanied by a satisfying weight and length.
Behind the scenes of Lirac’s rosés are the primary grape varieties : Grenache Noir, Syrah, and Cinsault. This blend contributes to the wine’s spicy and full-bodied character.
Pioneering Excellence in Three Colours
Distinguished as the oldest wine in the Côtes du Rhône region, Lirac proudly holds the title of being the first to be produced in all three colours: red, rosé, and white. This pioneering spirit reflects not only the tradition but the innovation that has shaped Lirac into a cornerstone of the Rhône Valley’s winemaking heritage..
Fusion of Cultures on the Dinner Table
In the heart of London, amidst the hustle and bustle of multicultural influences, this easy and protein-packed Mexican have found a home on my dinner table. So, the next time you find yourself facing the challenge of appeasing hungry adolescents, consider making my chicken enchiladas to bring joy to the dinner table…
Mexican recipes anyone ?
You may wish to add some new Mexican recipes to your repertoire ?
What about the real guacamole or some delicious easy veggie nachos ?
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
CHICKEN ENCHILADAS
Ingredients
- 4 chicken breasts diced
- 400 g kidney beans drained
- 100 g sweetcorn
- 1 tbsp paprika
- 1 tbsp ground cumin
- 500 g passata
- 8 tortilla wraps
- 100 g mature cheddar grated
- 75 ml water
Instructions
- Preheat your oven to 200 °C.
- In a large pan, briefly cook the chicken over a high heat for 5 minutes stirring constantly.
- Add the beans, sweetcorn, spices, 200 g of passata and water.
- Bring to the boil and cook for a further 5 minutes.
- Lay out 1 wrap, spoon a few tbsp. of the chicken mixture in the centre of the wrap and roll up.
- Repeat with the remaining wraps.
- Place the wraps in a greased baking tray and pour the remaining passata all over.
- Sprinkle on top the grated cheddar and put in the oven for 25 minutes.
- Enjoy with a side salad!
Notes
