Chicken and Rice Enchiladas

Cook Time 45 minutes + 5 hours in the slow cooker

Servings 4

Ingredients

1 tbsp extra virgin olive oil 

1 onion, diced

1 red capsicum, diced

2 cloves garlic, chopped

500g chicken thighs, boneless and skinless 

1 tbsp flour

1 tbsp chipotle in adobo sauce 

1 tsp ground cumin 

1 tsp ground coriander

1 tsp smoked paprika

1 tsp oregano 

1 x 400g crushed tomatoes

500ml chicken stock

1 x 400g can of kidney beans

1 cup of cooked long-grain rice

8-10 x 8-inch flour tortillas 

2 cups mozzarella, grated

Salt and pepper 

To Serve

Sour cream, to serve 

Hot sauce, to serve

Coriander, to serve 

Method

Set the slow cooker to sear mode, or (if appliance allows) remove the pot from the slow cooker and place it over medium heat on your stovetop. Add oil and fry onion, capsicum and garlic until softened and caramelised. Season chicken with salt and pepper and add to the slow cooker.

Add the spices, chipotle and oregano followed by the flour. Cook for a minute then add the stock, tomato and kidney beans. Cover with the lid and cook on high for 5 hours or on low for 8 hours, or until the chicken is tender and the sauce is thick and rich.

Preheat oven to 200°C.

Remove chicken from the sauce and roughly chop or shred. Lightly grease your baking dish with a drizzle of olive oil. Pour half of the reserved sauce into a baking dish.

Working with one tortilla at a time, add a few spoonfuls of the chicken mixture, rice and cheese into the centre and wrap. Roll to enclose the filling.

Arrange the chicken tortilla wraps onto the bed of sauce, seam side down, until the tray is full. Pour the remaining sauce over the enchiladas, sprinkle with extra cheese and bake in the oven for 15-20 minutes, until the cheese has melted and is golden brown.

Loosen the sour cream with a splash of water. Drizzle over enchiladas. Add hot sauce and coriander to garnish.