Spicy Chicken, Lime & Chipotle Enchiladas
with Persimmon Avocado Salsa & Yoghurt Drizzle
DIFFICULTY: Easy
PREP + COOK TIME: 1 1/2 hours
Ingredients
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Ingredients ✴
Chipotle Persimmon Sauce:
2 regular-sized brown onions, thinly sliced
⅛ tsp ground cinnamon
1 x 400g tin Mutti cherry tomatoes
½ x 100g tin chipotle peppers in adobo
1 firm-ripe persimmon, skin removed & diced 1cm
4 cloves garlic, finely chopped
Enchiladas:
3 cups (about 450g) shredded plain rotisserie chicken
1 x 400g tin Mutti cherry tomatoes, drained & rinsed
1 cup packed coriander, finely chopped
Zest of 1 medium lime + 1 tsp lime juice
75g feta cheese, crumbled
2 Tbsp Best Foods mayonnaise
1 Tbsp chipotle peppers in adobo, finely chopped
1 tsp toasted cumin seeds
12 authentic corn tortillas (small / taco sized)
1 cup chicken stock
½ cup finely grated grana padano or parmesan
Persimmon Salsa + To Serve:
1 firm-ripe avocado, diced 2cm
1 firm-ripe persimmon, skin removed & diced 1cm
2 spring onions, thinly sliced into rounds
½ cup packed coriander, finely chopped
1 green chilli, thinly sliced into rounds
Juice of 1 lime (about 2 Tbsp lime juice)
1 quantity garlic yoghurt drizzle (optional, recipe below)
Directions
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Directions ✴
Preheat your oven to 200°C fan bake. Set aside a medium, lipped oven tray.
Chipotle Persimmon Sauce: Heat a generous drizzle of olive oil in a large frying pan or skillet on medium-high heat. Add the onions to the pan with a pinch of salt. Cook the onions for about 8 minutes, tossing often, until tender and golden. Add the cinnamon and cook for a further 1 minute, tossing, until fragrant. Remove roughly half of the onions from the pan and set aside for the filling. Add the tin of cherry tomatoes, chipotle peppers in adobo, persimmon and garlic to the pan. Season with ½ tsp fine salt and lots of freshly cracked black pepper. Reduce the heat to medium-low and simmer for about 6-8 minutes, stirring often, until reduced and glossy. Remove from the heat and transfer to a large heat-proof jug (or a blender). Using a stick blender, blend the sauce with ¼ cup cold water until smooth. Season to taste with salt and set aside.
Enchiladas: Add the chicken, drained and rinsed cherry tomatoes, coriander, lime zest and juice, feta, mayonnaise, chipotle peppers in adobo and cumin seeds to a large mixing bowl. Season with salt and toss everything together, until combined. Set aside.
Combine the chicken stock with 3 Tbsp of the chipotle persimmon sauce. Set aside. Heat each tortilla directly over a gas flame for about 5 seconds on each side, or until lightly charred. Keep the tortillas in a stack wrapped up in a tea towel. If you don’t have a gas element, heat them in a hot pan for about 10 seconds on each side - this helps to prevent them from cracking when you roll them.
One at a time, dip the tortillas into the stock sauce mixture so they are fully submerged, shaking off the excess. Spoon some of the chicken filling down the centre of the tortilla, then roll up tightly into a cylinder. Repeat with the remaining tortillas and filling.
Spread about ⅓ cup of the chipotle persimmon sauce in the base of the oven tray, then arrange the enchiladas snugly next to each other on top. Spoon about ⅓ cup of the stock sauce mixture on top of the enchiladas, then spread the remaining chipotle persimmon sauce on top. Sprinkle over the Grana Padano/parmesan and drizzle generously with olive oil.
Bake on the upper-middle oven rack for about 25 minutes, or until the enchiladas are golden brown and lightly charred on the edges. If the edges of the tortillas start to look a bit dry as they bake, baste them with a little bit more of the stock sauce mixture. Meanwhile, prepare the persimmon salsa and garlic yoghurt drizzle (if making).
Persimmon Salsa: Add the avocado, persimmon, spring onion, coriander, chilli and lime to a medium mixing bowl. Drizzle generously with some olive oil and season well with salt. Toss everything together.
To Serve: Serve the tortillas hot out of the oven topped with the garlic yoghurt drizzle and persimmon salsa.
Tip* This recipe is designed for corn tortillas, not flour tortillas. If you use flour tortillas, they will be very soggy.
Garlic Yoghurt Drizzle:
⅔ cup unsweetened full-fat Greek yoghurt
1 clove garlic, peeled
¼ tsp fine salt
Add all of the ingredients to a nutribullet along with a drizzle of olive oil. Blend together until smooth. Season to taste with salt.