Morocco x Mexico
Harissa chicken enchiladas
Rolled in Mexico, spiced in the Maghreb, bubbling in your oven.
60 minTime
44 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original564kcalsame
44 gproteinsame
7 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Poach the chicken in the stock at a gentle simmer for 15 minutes. Shred with two forks and keep 200 ml of the stock.
- 2In a pan on medium heat, fry the onion in the oil for 5 minutes. Add the garlic and cumin for 30 seconds, then the harissa for 1 minute.
- 3Add the tomato puree and the reserved stock. Simmer 10 minutes.
- 4Mix the chicken with a third of the sauce. Warm the tortillas on a dry tawa on medium heat, 20 seconds a side.
- 5Spread a ladle of sauce in a baking dish. Fill and roll each tortilla, lay seam down, pour over the rest of the sauce and add mozzarella, feta and olives.
- 6Bake in the oven at 200°C for 20 minutes.
- 7Chop the preserved lemon rind very finely and mix into the sour cream with 1 tbsp water. Drizzle over and scatter coriander.
Serve it like this
Lift two enchiladas onto a warm plate with a spatula, spoon extra sauce alongside, zigzag the lemon crema across and finish with coriander and olives.
