This recipe is adapted from an Emeril one on the Food Network site. In my first year in Toronto I committed that site to memory. This is in the olden days, before food blogs existed lol. The Chicken Enchilada recipe was a winner from the get go, but over time I made changes. First of all I only ever have our Pakistani red chilli powder which is an amped up cayenne so I adjusted the spice level. Secondly I wanted a filling that was less dry and thirdly I wanted the filling to have texture and flavor. Last but not least I wanted to streamline the process to make it simpler. In the interest of simplicity let me confess that when I am making these Spicy Chicken Enchiladas with our Favourite Enchilada Sauce I don’t always have a homemade broth on hand so I will use a bullion cube if I need to and don’t hold it against myself. I am also all about store bought passata if you don’t feel like pureeing tomatoes. These Spicy Chicken Enchiladas are also great for prepping ahead. Just fill them with the chicken filling and lay out in your dish. Make the sauce and keep it in a separate container. Then the day off simply pour some sauce on top, scatter cheese and bake away. I think these are fantastic served with Guacamole and a store bought Southwest Salad. If you are feeling motivated to do more than this Black Bean & Corn Salad with a Chipotle-Honey Vinaigrette from Once Upon a Chef completely hits the spot. My fellow desis may want to amp up the chipotle in this one 😉 For dessert a great Tres Leches Cake is a no brainer or serve ice cream sundaes topped with dulce de leche and mexican spiced chocolate fudge!
