Hayden Quinns Smoky Chicken Enchilada Skillet Recipe

Italian food meets Mexican cuisine in this quick and comforting enchiladas dish from chef Hayden Quinn.

The ingredient of Hayden Quinns Smoky Chicken Enchilada Skillet Recipe

• 1 store bought barbecued chicken bones and skin removed meat shredded
• 400g can pinto or kidney beans drained and rinsed
• 500g spreadable cream cheese
• 1 4 cup 60ml chipotle in adobo sauce
• 10 white tortillas
• 2 tbsp olive oil
• 2 tbsp flour
• 2 x 400g cans chopped tomatoes
• 3 garlic cloves crushed
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 tsp onion powder
• 1 tsp chilli flakes
• juice of 1 lime
• 1 cup coriander leaves chopped
• pickled jalapeu00f1os to serve
• coriander to serve
• diced avocado to serve

The Instruction of hayden quinns smoky chicken enchilada skillet recipe

• for enchilada sauce heat oil in a saucepan over medium heat add flour and cook stirring continually for 1 minute add tomato garlic spices and chilli flakes season well bring to a simmer and cook for 8 minutes stirring often remove from heat and stir in lime juice and coriander
• combine chicken beans cream cheese and chipotle sauce in a bowl and season
• preheat oven to 200u00b0c lightly grease a 30cm ovenproof frying pan spoon a third of the sauce over the base cover with 5 tortillas overlapping slightly then spread with half the chicken filling followed by another third of the sauce scatter with half the cheese cover with remaining tortillas remaining chicken filling and remaining sauce ensuring it covers the filling and top with remaining cheese bake for 35 minutes or until golden then stand for 10 minutes
• serve topped with pickled jalapeu00f1os coriander and avocado

Nutritions of Hayden Quinns Smoky Chicken Enchilada Skillet Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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