Charred Tomato and Chipotle Enchiladas
The perfect quick comfort meal, topped with a rich, smoky sauce. Adapt the filling to your own tastes and try with beef or bean chilli, or add some chopped chilli for an extra kick.
Ingredients
1 lime, halved
6 garlic cloves, unpeeled
1 green jalapeño chilli
150 g red onion, peeled, quartered
850 g plum tomatoes
1 tsp fine sea salt
2 Tbsp chipotle paste
20 g fresh coriander, destalked, roughly chopped
100 g water
For the enchiladas
2 Tbsp olive oil
150 g red onion, peeled, finely chopped
150 g red pepper, destalked, deseeded, diced
150 g yellow pepper, destalked, deseeded, diced
2 garlic cloves, peeled, crushed
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
400 g chicken, cooked, shredded
250 g canned sweetcorn, drained
240 g canned mixed beans, drained
1 tsp fine sea salt
8 tortilla wraps, medium
100 g cheddar cheese, grated
Instructions
STEP 1/5
Assemble the Food Processor bowl and fit the Citrus Juicer
Juice the lime halves – speed 1
Transfer the juice into a small bowl and set aside
Remove the attachment and set aside
STEP 2/5
Heat a large frying pan – high heat
Add garlic, chilli and red onion into the pan
Cook, turning occasionally, until blackened and charred for 7 minutes, high heat
Transfer the charred vegetables into a medium bowl
Cover with a plastic wrap and set aside for 10 minutes
Add the plum tomatoes into the hot pan
Cook, turning halfway, until charred for 10 minutes
Let cool for 10 minutes
STEP 3/5
Assemble the Blender attachment
Add the charred tomatoes, salt, lime juice, chipotle paste, coriander and water into the blender goblet
Peel the charred garlic and chilli, then roughly chop and add into the attachment
Pulse until liquid but not completely smooth
STEP 4/5
Pre-heat an oven to 200°C
Add oil into a frying pan and heat for 1 minute, medium heat
Add onion, red pepper, yellow pepper and garlic
Cook, stirring occasionally, until softened for 5 minutes, medium heat
Add paprika, cumin and coriander
Cook, stirring frequently for 3 minutes, medium heat
Add chicken, sweetcorn, mixed beans and salt
Cook, stirring occasionally for 5 minutes, medium heat
STEP 5/5
Divide the mixture between tortillas and roll to enclose the filling
Place the tortillas in a baking dish
Pour 250 ml of the charred tomato and chipotle sauce over the tortillas
Top with grated cheddar cheese
Bake for 15 minutes, 200°C
Serve
This recipe makes 1L of sauce, perfect for using to top nachos and enchiladas, or as a base for a deliciously smoky chilli, or even drizzle over tacos as a quick salsa.
The sauce can be divided into 4 portions and will keep in the fridge for up to 3 days in an air-tight container or freeze for up to 6 months. Defrost overnight in the fridge before using.
Charred Tomato and Chipotle Enchiladas
The perfect quick comfort meal, topped with a rich, smoky sauce. Adapt the filling to your own tastes and try with beef or bean chilli, or add some chopped chilli for an extra kick.
Ingredients
1 lime, halved
6 garlic cloves, unpeeled
1 green jalapeño chilli
150 g red onion, peeled, quartered
850 g plum tomatoes
1 tsp fine sea salt
2 Tbsp chipotle paste
20 g fresh coriander, destalked, roughly chopped
100 g water
For the enchiladas
2 Tbsp olive oil
150 g red onion, peeled, finely chopped
150 g red pepper, destalked, deseeded, diced
150 g yellow pepper, destalked, deseeded, diced
2 garlic cloves, peeled, crushed
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
400 g chicken, cooked, shredded
250 g canned sweetcorn, drained
240 g canned mixed beans, drained
1 tsp fine sea salt
8 tortilla wraps, medium
100 g cheddar cheese, grated
Instructions
STEP 1/5
Assemble the Food Processor bowl and fit the Citrus Juicer
Juice the lime halves – speed 1
Transfer the juice into a small bowl and set aside
Remove the attachment and set aside
STEP 2/5
Heat a large frying pan – high heat
Add garlic, chilli and red onion into the pan
Cook, turning occasionally, until blackened and charred for 7 minutes, high heat
Transfer the charred vegetables into a medium bowl
Cover with a plastic wrap and set aside for 10 minutes
Add the plum tomatoes into the hot pan
Cook, turning halfway, until charred for 10 minutes
Let cool for 10 minutes
STEP 3/5
Assemble the Blender attachment
Add the charred tomatoes, salt, lime juice, chipotle paste, coriander and water into the blender goblet
Peel the charred garlic and chilli, then roughly chop and add into the attachment
Pulse until liquid but not completely smooth
STEP 4/5
Pre-heat an oven to 200°C
Add oil into a frying pan and heat for 1 minute, medium heat
Add onion, red pepper, yellow pepper and garlic
Cook, stirring occasionally, until softened for 5 minutes, medium heat
Add paprika, cumin and coriander
Cook, stirring frequently for 3 minutes, medium heat
Add chicken, sweetcorn, mixed beans and salt
Cook, stirring occasionally for 5 minutes, medium heat
STEP 5/5
Divide the mixture between tortillas and roll to enclose the filling
Place the tortillas in a baking dish
Pour 250 ml of the charred tomato and chipotle sauce over the tortillas
Top with grated cheddar cheese
Bake for 15 minutes, 200°C
Serve