Ingredients:

  • 700g boneless skinless chicken thighs
  • 1 tbsp tomato paste
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 whole lime, juiced
  • 0.5 large white onion, finely diced
  • 12 yellow corn tortillas
  • 500ml red enchilada sauce
  • 300g shredded Monterey Jack and Sharp Cheddar cheese blend
  • 2 tbsp neutral oil for flash-frying
  • 0.25 cup fresh cilantro, chopped
  • 4 radishes, thinly sliced
  • 0.5 cup Mexican crema or sour cream

Instructions:

  1. Poach the 700g chicken thighs in a pot of simmering water. Cook 15-20 minutes until the meat is opaque and easy to shred.
  2. Remove the chicken and shred it thoroughly using two forks on a large cutting board.
  3. Sauté the 0.5 diced white onion in a pan with a splash of oil over medium heat. Cook until translucent and soft.
  4. Stir in the shredded chicken, 1 tbsp tomato paste, 2 tsp cumin, and 1 tsp smoked paprika. Cook 5 minutes until the spices smell toasted and the meat is dark red.
  5. Squeeze the juice of one whole lime over the chicken mixture and stir to combine.
  6. Heat 2 tbsp neutral oil in a small skillet. Dip each tortilla for 3-5 seconds per side until pliable but not crispy.
  7. Drain tortillas on paper towels. Preheat your oven to 375°F (190°C).
  8. Spread a thin layer of the 500ml enchilada sauce across the bottom of your baking dish.
  9. Dip a tortilla into the remaining sauce, fill with the chicken and a pinch of cheese, then roll tightly. Place seam side down in the baking dish. Repeat for all 12 tortillas.
  10. Pour the remaining sauce over the assembled enchiladas and top with the rest of the cheese blend.
  11. Bake for 15-20 minutes until the cheese is molten and bubbling. Let rest for 5 minutes.
  12. Garnish with fresh cilantro, sliced radishes, and a drizzle of Mexican crema before serving.