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1
Start with ready-cooked whole chicken from your supermarket deli.
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2
Strip the chicken from the bone and shred to bite-sized pieces.
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3
For the sauce:
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4
To a large soup pot add the chicken stock, add the tomatoes and spices and blend well.
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5
It may seem like an excessive amount of chili, but the chicken will absorb a lot of the heat.
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6
Cook over medium heat until bubbly.
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7
Add the corn flour/starch to an equal amount of water and add it into the mixture.
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8
The corn flour/corn starch should thicken the sauce to a gravy consistency.
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9
Add the shredded chicken and heat through.
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10
Taste and adjust seasoning.
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11
Adding enough sugar is important to bring out the spicy flavour.
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12
At this point, you could assemble the enchiladas, but it will be easier if you refrigerate a few hours or overnight.
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13
To assemble:
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14
Grease a rectangular casserole dish (approximately 9x13).
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15
Open the package of tortillas and microwave for 40 seconds to soften them.
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16
Lay one tortilla on a large plate and spread a large spoonful or two of chicken and sauce mixture around 2/3rds of the tortilla, extending to the edges.
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17
Lightly sprinkle with grated cheese.
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18
Roll up and place in the casserole dish.
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19
Continue with remaining tortillas.
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20
You should aim to have some sauce left at this point, which you now spread over the rolled up enchiladas, covering all the tortillas.
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21
Sprinkle generously with more grated cheese.
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22
Bake in a hot oven (400 F, 200 C) for 20-30 minutes, until the cheese begins to brown.
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23
Let the casserole set for 10 to 15 minutes before slicing and serving.
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24
Optional extra: drizzle with sour cream and sprinkle with chopped jalapenos.
