Mo’s Mouthwatering Chicken Enchiladas

Start with ready-cooked whole chicken from your supermarket deli. Strip the chicken from the bone and shred to bite-sized pieces.

For the sauce:

To a large soup pot add the chicken stock, add the tomatoes and spices and blend well. It may seem like an excessive amount of chili, but the chicken will absorb a lot of the heat.

Cook over medium heat until bubbly. Add the corn flour/starch to an equal amount of water and add it into the mixture. The corn flour/corn starch should thicken the sauce to a gravy consistency.

Add the shredded chicken and heat through. Taste and adjust seasoning. Adding enough sugar is important to bring out the spicy flavour.

At this point, you could assemble the enchiladas, but it will be easier if you refrigerate a few hours or overnight.

To assemble:

Grease a rectangular casserole dish (approximately 9″x13″).

Open the package of tortillas and microwave for 40 seconds to soften them. Lay one tortilla on a large plate and spread a large spoonful or two of chicken and sauce mixture around 2/3rds of the tortilla, extending to the edges.

Lightly sprinkle with grated cheese. Roll up and place in the casserole dish. Continue with remaining tortillas.

You should aim to have some sauce left at this point, which you now spread over the rolled up enchiladas, covering all the tortillas. Sprinkle generously with more grated cheese.

Bake in a hot oven (400 F, 200 C) for 20-30 minutes, until the cheese begins to brown. Let the casserole set for 10 to 15 minutes before slicing and serving.

Optional extra: drizzle with sour cream and sprinkle with chopped jalapenos.