Mohamed Shili This Jamie Oliver Chicken Enchiladas recipe, complete with a side of salsa and green rice, is adapted from a dish by Sir Patrick Stewart. These Chicken Enchiladas are made with ancho chili, pasilla chili, mulato chili, shredded chicken, and a rich mole sauce. Serve this jamie oliver chicken enchiladas with Broccoli Salad, Potato Salad, Curried Couscous Salad or Peach Salad.
Jamie Oliver Chicken Enchiladas Ingredients
For Chicken Enchilada Mole:
- 1 onion
- 2 carrots
- 2 celery sticks
- 1 garlic bulb
- 2 kg whole free-range chicken
- 1 tsp black peppercorns
- 30g fresh flat-leaf parsley
- 12 corn tortillas
- 15g fresh coriander
Mole Sauce:
- 250g dried mulato peppers
- 160g dried ancho pepper
- 160g dried pasilla pepper
- Pork dripping
- 125g sesame seeds
- 125g unsalted peanuts
- 125g blanched almonds
- 2 onions
- 10 garlic cloves
- Spices (1 tsp each of ground cinnamon, clove, star anise, black pepper)
- 1 ripe plantain
- 3 ripe tomatoes
- 125g raisins
- 1 soft corn tortilla
- 1/2 quality white bread roll
- 200g quality dark chocolate (70%)
Corn Salsa:
- 1 corn on cob
- 2 limes
- 1 small red onion
- 3 mixed-color heritage tomatoes
- 2 jalapeño chillies
Green Rice:
- 1 tbsp pork dripping
- 1 onion
- 2 garlic cloves
- 250g long grain rice
- 500 ml chicken stock
- 30g fresh coriander
- 30g fresh flat-leaf parsley
- 50g dried epazote (optional)
How To Make Jamie Oliver Chicken Enchiladas
- Poach Chicken: Place chicken, onion, carrots, celery, and garlic in a large pot. Add peppercorns and parsley, cover with cold water, bring to a boil, simmer for 1.5 hours, then let the chicken soak in the pot.
- Prepare Mole: Toast three types of dried peppers, and soak in boiling water. Sauté sesame seeds, peanuts, and almonds. Add chopped onions, garlic, and ground spices. Blend with ripe plantain, tomatoes, and raisins. Simmer with grated dark chocolate for 1 hour.
- Make Corn Salsa: Char a corn cob on a preheated griddle until blackened. Slice off kernels and mix with lime juice, salt, pepper, diced red onion, heritage tomatoes, and sliced jalapeños.
- Cook Green Rice: Sauté chopped onion and garlic in a tablespoon of pork dripping. Stir in long-grain rice, add chicken stock or poaching liquor. Mix in finely chopped coriander and parsley, cover, and simmer until rice is cooked.
- Assemble Enchiladas: Shred the poached chicken. Warm up 500ml of the mole sauce. Brush corn tortillas with pork dripping, add a handful of shredded chicken and fold in half. Fry until golden, dunk in warm mole, plate, and garnish with corn salsa and green rice.
What To Serve With Chicken Enchiladas
Pair your Chicken Enchiladas with zesty homemade salsa and aromatic green rice for a complete Mexican feast. You can also add a side of guacamole or a fresh garden salad for extra greens.
How To Store Chicken Enchiladas
In The Fridge:
Place the leftover Chicken Enchiladas in an airtight container and store them in the fridge for up to 3-4 days. Make sure to separate the salsa and green rice into different containers to maintain their freshness.
In The Freezer:
For longer storage, wrap each Chicken Enchilada individually in aluminum foil place them in a ziplock bag, and store them in the freezer for up to 3 months. Remember to label the bag with the date for easy tracking.
How To Reheat Chicken Enchiladas
To reheat, preheat your oven to 350°F (175°C). Place the Chicken Enchiladas in an oven-safe dish and cover with aluminum foil. Bake for 20-25 minutes or until heated through. If reheating from frozen, extend the baking time to 30-35 minutes. Serve hot and enjoy!
Check out More Recipes From Jamie Oliver:
Jamie Oliver Chicken Enchiladas
Description
This Jamie Oliver Chicken Enchiladas recipe, complete with a side of salsa and green rice, is adapted from a dish by Sir Patrick Stewart. These Chicken Enchiladas are made with ancho chili, pasilla chili, mulato chili, shredded chicken, and a rich mole sauce. You can pair your Chicken Enchiladas with homemade salsa, aromatic green rice, fresh guacamole, or a crisp garden salad.
Jamie Oliver Chicken Enchiladas Ingredients
For Chicken Enchilada Mole:
Mole Sauce:
Corn Salsa:
Green Rice:
How To Make Jamie Oliver Chicken Enchiladas
- Poach Chicken: Place chicken, onion, carrots, celery, and garlic in a large pot. Add peppercorns and parsley, cover with cold water, bring to a boil, simmer for 1.5 hours, then let the chicken soak in the pot.
- Prepare Mole: Toast three types of dried peppers, and soak in boiling water. Sauté sesame seeds, peanuts, and almonds. Add chopped onions, garlic, and ground spices. Blend with ripe plantain, tomatoes, and raisins. Simmer with grated dark chocolate for 1 hour.
- Make Corn Salsa: Char a corn cob on a preheated griddle until blackened. Slice off kernels and mix with lime juice, salt, pepper, diced red onion, heritage tomatoes, and sliced jalapeños.
- Cook Green Rice: Sauté chopped onion and garlic in a tablespoon of pork dripping. Stir in long-grain rice, add chicken stock or poaching liquor. Mix in finely chopped coriander and parsley, cover, and simmer until rice is cooked.
- Assemble Enchiladas: Shred the poached chicken. Warm up 500ml of the mole sauce. Brush corn tortillas with pork dripping, add a handful of shredded chicken and fold in half. Fry until golden, dunk in warm mole, plate, and garnish with corn salsa and green rice.
