Spicy foods are the perfect choice for these chilly autumn nights, and they’re all the better when they’re washed down with an ice-cold beer. Corona Ireland are giving you the chance to enjoy that beer on a beautiful beach in a great competition, but for now we’ve paired up with Corona to bring you a series of the best Tex Mex recipes, tasty treats that are sure to have you feeling the love at the dinner table! Next up, some delicious enchiladas.

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Recipes for Enchiladas and Enchilada Sauce

Enchilada Sauce

Ingredients

• 3 tablespoons rapeseed oil
• 2 cups chicken stock (from a packet is fine)
• 283g tomato purée
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 1 tablespoon flour
• 1/4 cup chili powder

Method:

1. Heat your oil in a medium saucepan.
2. Add flour and mix with a wooden spoon. Cook for about 1 minute. 
3. Add the chili powder and gradually add stock, tomato purée, the oregano and cumin. Stir them to combine. 
4. Bring the mixture to the boil and reduce the pan heat to low.
5. Cook for 15 minutes until the sauce has thickened.

 

Enchiladas

Ingredients

• 3 tablespoons rapeseed oil
• 680g skinless and boneless chicken breast
• 2 tsp cumin powder
• 2 tsp garlic powder
• 1 red onion, chopped
• 2 cloves of garlic, ground
• 5 green chillies, seeded and coarsely chopped
• 1 can of tomatoes
• 16 corn tortillas
• 1 cup of grated cheddar cheese
• Salt and pepper

To serve as garnish: chopped coriander, chopped scallions, 200mls of sour cream and chopped tomatoes

Method:

1. Preheated the oven to 177 degrees celsius oven
2. Coat the bottom of a large sauté pan with oil and heat.
3. Season your chicken breasts with salt and pepper. 
4. Brown chicken over medium heat, allowing about 7 minutes each side until no longer pink. 
5. Sprinke the chicken with cumin and garlic powder and remove chicken and allow to cool.
6. Sauté your red onion and minced garlic in the same pan until soft then add in your chillies.
7. Combine your canned tomatoes with the  mixture and stir well.
8. Chop up chicken breasts roughly and add to the pan to combine with the veg.
9. To heat up your tortillas, microwave them on “high” for about 30 seconds and they will soften.
10. Ladle your enchilada sauce to coat the bottom of two 13x9 inch pans. 
11. With the rest of the sauce, dip each tortilla into the sauce to lightly cover it.
12. Spoon the chicken mixture in each tortilla and place 8 enchiladas in each pan.
13. Top with the remaining sauce and grated cheese.
14. Bake for 15 minutes in the oven until cheese melts and is bubbly.
15. Garnish the enchiladas with coriander, scallions, and a dollop of sour cream with the chopped tomatoes before serving. 

If you fancy enjoying your ice-cold Corona on a warm beach, don't forget to enter the amazing Beach Break competition with Corona Extra and Corona Light on their Facebook page here.

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