Jamie Oliver Chicken Enchiladas

This delicious Chicken Enchiladas recipe from Jamie Oliver is a quick and satisfying meal perfect for any night. With crispy tortillas filled with tender chicken and a rich, smoky mole, it’s a flavor-packed dish. You can easily adjust the ingredients to suit your tastes, making it a versatile option for the whole family.

Ingredients Needed

For the chicken:

• 1 onion
• 2 carrots
• 2 sticks of celery
• 1 bulb of garlic
• 2kg (4.4 lbs) whole free-range chicken
• 1 teaspoon black peppercorns
• 1 bunch fresh flat-leaf parsley (30g / 1 oz)
• 12 corn tortillas
• ½ bunch fresh coriander (15g / 0.5 oz)

For the mole:

• 250g (9 oz) dried mulato peppers
• 160g (5.6 oz) dried ancho peppers
• 160g (5.6 oz) dried pasilla peppers
• Pork dripping
• 125g (4.4 oz) sesame seeds
• 125g (4.4 oz) unsalted peanuts
• 125g (4.4 oz) blanched almonds
• 2 onions
• 10 cloves garlic
• 1 teaspoon ground cinnamon
• 1 teaspoon ground clove
• 1 teaspoon ground star anise
• 1 teaspoon ground black pepper
• 1 ripe plantain
• 3 ripe tomatoes
• 125g (4.4 oz) raisins
• 1 soft corn tortilla
• ½ white bread roll
• 200g (7 oz) quality dark chocolate (70%)

For the corn salsa:

• 1 corn on the cob
• 2 limes
• 1 small red onion
• 3 ripe mixed-colour heritage tomatoes
• 2 jalapeño chillies

For the green rice:

• 1 tablespoon pork dripping
• 1 onion
• 2 cloves garlic
• 250g (9 oz) long grain rice
• 500ml (2 cups) poaching liquor (or chicken stock)
• 1 bunch fresh coriander (30g / 1 oz)
• 1 bunch fresh flat-leaf parsley (30g / 1 oz)
• Optional: 50g (1.75 oz) dried epazote

How To Make Chicken Enchiladas

1. Poach the chicken: Cut onion into quarters (skin on), scrub and halve carrots, trim, and roughly chop celery, and halve garlic bulb. Place everything into a large pot with chicken, peppercorns, and parsley. Cover with cold water, add 1 teaspoon sea salt. Bring to a boil, reduce heat to medium-low, and simmer for 1½ hours, skimming off any scum. Leave the chicken to soak until ready to serve.
2. Prepare the mole: Halve and deseed the dried peppers, and toast in a dry frying pan for 2 minutes. Soften in boiling water for 20 minutes. Heat 1 tablespoon pork dripping in a large pan, toast sesame seeds, peanuts, and almonds for 5 minutes, then remove. Add another tablespoon of dripping, fry onions, garlic, and spices for 5–10 minutes until softened. Add chopped plantain, tomatoes, raisins, and toasted nuts, a tear in a corn tortilla, and bread roll. Drain and add peppers, mix well. Blend in batches with water, sieve into a pan with 4 tablespoons dripping. Grate in chocolate, simmer for 1 hour, season, and adjust consistency with poaching liquor.
3. Make the corn salsa: Preheat a griddle pan or char the corn on a gas hob. Slice off kernels. Zest and juice both limes into a bowl, add salt and pepper. Finely diced red onion, tomatoes, and jalapeños. Add to the bowl with corn and toss well.
4. Prepare the green rice: Heat pork dripping in a pan, sauté chopped onion and garlic for 2 minutes. Stir in rice, and cook until golden. Add poaching liquor or stock, chopped herbs, and epazote (optional). Simmer covered for 10 minutes, until rice is cooked.
5. Assemble the enchiladas: Shred the chicken from the carcass. Heat the mole and keep warm. Brush tortillas with pork dripping, fill with chicken, and fold to seal. Fry in a pan for 1–2 minutes per side until golden and crisp. Dunk tortillas into mole and place on a plate. Sprinkle with reserved nuts, add salsa and coriander sprigs. Serve with green rice.

Recipe Tips

• Toast the dried peppers carefully: When toasting the dried mulato, ancho, and pasilla peppers, do it gently for a couple of minutes. If you burn them, the mole can turn bitter.
• Don’t skip the soaking step: Let the toasted peppers soak in boiling water for 20 minutes to soften them. This ensures the mole blends smoothly and has a rich, deep flavor.
• Use fresh corn for the salsa: Grilling fresh corn on the cob adds a smoky flavor that brings the salsa to life. Don’t substitute with canned corn for the best taste.
• Keep the chicken moist: When poaching it, cook it gently on a low simmer. Overcooking can make the chicken dry, so be patient and let it soak in the broth for extra flavor.
• Blend in batches for a smooth mole: When blending the mole, do it in batches and add a little water as needed to get the right consistency. This helps prevent clogging your blender and ensures a silky texture.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover chicken enchiladas cool to room temperature, then store them in an airtight container in the fridge for up to 3 days.
• Freeze: To freeze, place the enchiladas in an airtight container or wrap them tightly in foil. They will stay fresh for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat: Preheat the oven to 180°C (350°F). Place the enchiladas on a baking tray, cover with foil, and bake for 15-20 minutes, or until heated.

Nutrition Facts

Serving Size: 1 enchilada

• Calories: 320
• Total Fat: 10g
• Saturated Fat: 4.5g
• Cholesterol: 80mg
• Sodium: 500mg
• Potassium: 490mg
• Total Carbohydrate: 30g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 29g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Drumsticks Recipe
• Jamie Oliver Chicken Bean Stew
• Jamie Oliver Chicken Wrapped In Bacon
• Jamie Oliver​ Sticky Chicken Thighs