Still loving Mexican food! This is another recipe from Thug Kitchen, which I’ll say again is a damn fine cookbook. I betrayed it’s vegetarian ethos by substituting black beans (a FODMAP no no) for shredded chicken, but unless you’re Morrissey, I know you’ll forgive me!
I love enchiladas. Basically Mexican lasagne to all intents and purposes.
- 3 chicken thighs
- 200g grated yellow squash (I used kabocha)
- 1 large or two small sweet potatoes
- 500ml chicken stock
- Half a tube of tomato paste (I used a mix of normal and sundried)
- 1 tbsp hot chilli powder
- 1 tsp cumin
- 1 tsp oregano
- Packet of corn tortillas
- Handful grated cheese
- 1/2 an avocado
- Chopped fresh coriander
Get two saucepans out. Fill one with enough water to cover the three chicken thighs. Pour the stock in the other.
Bring the pan of water to the boil, drop in the thighs, cover and take off the heat. These will be ready to shred in 20 minutes or so.
Bring the stock to a simmer, add the chilli powder, cumin, oregano and tomato paste and stir until smooth. Reduce this down for 10-15 minutes till it is about as thick as single cream.
Microwave your sweet potato for 5 minutes, then remove the skin and mash into a bowl. Mix with the grated squash, and add the shredded chicken. Mix together well.
In a large enough rectangular roasting dish for the rolled up wraps, pour a thin layer of the sauce. Add a strip of the filling to a tortilla, and roll it up open ended. Repeat until the dish is full, there should be five or six when you’re done.