This Coconut Curry Chicken Enchiladas recipe will bright up your weeknight meal for everyone. I love making fusion meals. It can be very expressive. Fusion meals allow for the best of both worlds and keeps you thinking creatively about different flavour profiles.
What’s not to like about Coconut Curry Chicken Enchiladas?
Enchiladas are really simple. It’s a rolled tortilla that’s stuffed with a wide range of stuffing’s. Chicken, ground beef, potatoes, beans, cheese and or vegetables then topped with an enchilada sauce. The sauce can be a chili, tomato or creamy based.
Curry chicken is also a popular Jamaican dish which is spicy, flavourful and very delicious. To take it a step further we sometimes add coconut milk to provide a sweeter and thicker taste and texture. That’s what we did for this Jamaican and Mexican fusion.
Simple ingredients go a long way.
Try deboned chicken thighs because they have great flavour. The tortilla, coconut milk, curry powder and a few herbs and spices is all you need. Let’s talk Curry because all Curry is not created equal. In Jamaica there are quite a few different brands of curry that probably greatly varies from the type used in traditional Indian cuisine. However, It’s definitely better than the typical curry powder found overseas. My favourite brand is BetaPac Curry. It’s very rich and really flavourful. Just use a little and it goes a long way. You can consider adding vegetables as well. Broccoli, sweet peppers or potatoes will go really well.
You can eat the enchiladas on its own however to bulk it up you can serve it with rice or a side salad. With these key ingredients you’re all set to have a great meal that’s fun for the family. This is my first time making enchiladas and putting my own twist to it made it something really special. I cant wait for you to enjoy the velvety smoothness of the coconut milk and the spiciness of the curry. So lets get cooking.
Coconut Curry Chicken Enchiladas.
Course: EntréeDifficulty: Easy2
servings10
minutes30
minutesIngredients
6 inch Flour Tortillas, 4-6
Deboned Chicken Thighs, 4-6
Curry Powder, 1 tsp. (Pantry Item)
Coconut Milk, 2 cups (Pantry Item)
Vegetable Oil, 2tbsp. (Pantry Item)
Small Onion, chopped (Pantry Item)
Garlic, 3 cloves (Pantry item)
Sugar, 1 1/2 tbsp. (Pantry Item)
Salt, 3/4 tsp. (Pantry Item)
Pepper 1/2 tsp. (Pantry Item)
Shredded Mexican Cheese Blend 1/2 cup (Pantry Item)
Directions
- Wash Chicken with vinegar and drain. Cut in small pieces. Season with salt, pepper, onion, garlic and curry.
- Heat Oil and remaining curry powder on medium. Add chicken and sauté. Cook for 5 minutes then add coconut milk and sugar. Cook for an additional 10 minutes.
- In a baking dish add some of the sauce from the pot, enough to coat the bottom.
- On a dry plate, lay out tortillas and top with chicken and cheese in the center. Roll tortillas and place seam side down in the baking dish. Repeat the process until complete.
- Pour remaining sauce over tortillas, top with cheese and bake until cheese is melted.
Price Range: $1,600 JMD. (Price range based on type of supermarket, brand and season. Does not include Pantry Items and tax)
Eating in can be easy on the pocket yet just as fun and tasty as dining out. Enjoy!
Brawta: Coconut Milk, Tortillas. (Non pantry ingredients that are leftovers for future use.)