Quick & Tasty Jamie Oliver Chicken Enchiladas Recipe

Jamie Oliver’s chicken enchiladas represent a vibrant culinary journey through Mexican-inspired flavors that dance across your palate.

Robust spices and tender shredded meat create a harmonious blend of comfort and excitement in each bite.

Regional chili peppers infuse the dish with depth and warmth, transforming simple ingredients into a masterpiece of taste.

Complex layers of seasoning surprise you with unexpected nuances that elevate traditional cooking techniques.

Authentic techniques merge with contemporary cooking approaches, resulting in a meal that feels both familiar and innovative.

Skillful preparation transforms basic ingredients into a memorable dining experience that celebrates bold, interconnected flavors.

The combination of carefully selected ingredients promises a delightful adventure for those craving something extraordinary: get ready to savor every mouthwatering moment.

Ways to Vary Jamie Oliver’s Chicken Enchiladas

• Spicy Chicken Enchilada Adventure: Replace jalapeños with habanero peppers for an intense heat level. Add diced chipotle peppers to the mole sauce for a smoky kick that elevates the overall flavor profile.
• Vegetarian Enchilada Feast: Swap chicken with roasted butternut squash and black beans. Incorporate grilled zucchini and eggplant into the filling for a hearty vegetable-based alternative that maintains the authentic Mexican essence.
• Seafood Enchilada Expedition: Substitute chicken with seared white fish like halibut or cod. Infuse the mole sauce with seafood stock and add fresh crab meat as an additional protein. Garnish with fresh cilantro and lime zest for a coastal-inspired twist.
• Quinoa Green Rice Fusion: Replace traditional long-grain rice with protein-packed quinoa. Mix in roasted green chiles and fresh spinach to maintain the vibrant green color and nutritional value. Prepare quinoa using the same method as the original green rice recipe.

Closing Thoughts on Jamie Oliver’s Chicken Enchiladas

Mexican culinary magic unfolds through Jamie Oliver’s enchiladas, where complex flavors dance across ceramic plates.

Mole sauce whispers rich chocolate undertones while charred corn salsa provides zesty brightness.

Heritage ingredients tell authentic stories of regional craftsmanship and generational recipes.

Rich shredded chicken nestles within corn tortillas, creating layers of sensational textures and tastes.

Each carefully constructed bite reveals nuanced Mexican cooking techniques passed through generations.

Soul-warming comfort calls you to savor, share, explore – tag your favorite foodie, comment with your spice tolerance, and spread deliciousness across social platforms.

Why Jamie Oliver’s Chicken Enchiladas Hit the Spot

• Uncover Complex Flavor Layers: Jamie Oliver's enchiladas combine an incredible depth of taste through carefully toasted peppers, slow-simmered mole sauce, and strategically layered ingredients that create a symphony of Mexican-inspired flavors.
• Master Culinary Techniques: This recipe showcases sophisticated cooking methods like poaching chicken, charring corn, blending complex sauces, and creating multi-dimensional dishes that challenge home cooks to elevate their skills beyond basic meal preparation.
• Celebrate Authentic Ingredient Combinations: The dish highlights traditional Mexican ingredients like dried peppers, ripe plantains, dark chocolate, and fresh corn, offering an authentic culinary experience that goes far beyond standard weeknight cooking.
• Experience Textural Excitement: Each bite delivers contrasting textures – tender poached chicken, crispy fried tortillas, silky mole sauce, and crunchy corn salsa – creating a dynamic and engaging eating experience that keeps taste buds intrigued.

Necessary Ingredients for Jamie Oliver’s Chicken Enchiladas

• Chicken: Whole bird for poaching, tender and flavorful meat for the main dish.
• Pork Dripping: Adds rich flavor and helps with browning tortillas.

• Dried Peppers: Three varieties for complex mole sauce base, providing depth and heat.
• Sesame Seeds, Peanuts, Almonds: Toasted to enhance nutty flavor and texture in mole sauce.

• Onion, Carrots, Celery, Garlic: Classic poaching vegetables for building chicken broth flavor.
• Ripe Plantain: Adds creamy texture and sweetness to mole sauce.
• Heritage Tomatoes, Red Onion, Jalapeños: Fresh ingredients for bright corn salsa.
• Lime: Adds acidity and freshness to corn salsa.
• Coriander, Parsley: Fresh herbs for green rice, providing herbal notes.

• Dark Chocolate: Grated to enrich and deepen mole sauce.
• Raisins: Adds subtle sweetness to mole sauce.
• Ground Spices: Enhances overall flavor profile of mole sauce.
• Long-Grain Rice: Base for green rice.
• Corn Tortillas: Traditional wrap for enchiladas.
• Chicken Stock: Liquid for cooking green rice.

• Peppercorns: Adds subtle spice during chicken poaching.
• Salt, Pepper: Basic seasoning for balancing flavors.

Step-by-Step Guide for Jamie Oliver’s Chicken Enchiladas

Step 1: Poach The Tender Chicken

• 1 whole chicken
• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 3 garlic cloves, crushed
• Black peppercorns
• Fresh parsley sprigs

Place all ingredients in a large pot and cover completely with cold water. Bring to a rolling boil, then reduce heat and gently simmer for 1.5 hours. Allow chicken to rest in the cooking liquid to absorb maximum flavor.

Step 2: Create Magical Mole Sauce

• Sesame seeds
• Peanuts
• Almonds

Sauté chopped onions and garlic, add ground spices. Blend with ripe plantain, tomatoes, and raisins. Simmer the sauce with grated dark chocolate for 1 hour, stirring occasionally.

Step 3: Craft Charred Corn Salsa

• Lime juice
• Salt
• Black pepper
• Diced red onion
• Heritage tomatoes
• 2 sliced jalapeños

Step 4: Prepare Herbaceous Green Rice

• 1/2 chopped onion
• 2 garlic cloves

Add long-grain rice and chicken stock. Stir in finely chopped coriander and parsley. Cover and simmer until rice is perfectly cooked.

Step 5: Assemble Delightful Enchiladas

Shred the poached chicken. Warm mole sauce. Brush corn tortillas with pork dripping, add shredded chicken, and fold. Fry until golden, dunk in warm mole sauce. Plate and garnish with corn salsa and green rice.

Handy Tips for Jamie Oliver’s Chicken Enchiladas

• Elevate Tortilla Texture: Warm corn tortillas in pork drippings for a crispy, pliable foundation that adds depth to every bite.
• Shred with Moisture Magic: Rest poached chicken in its cooking liquid to lock in juiciness and prevent dry, stringy meat.
• Build Flavor Layers: Craft each component separately, allowing individual taste profiles to create a harmonious enchilada masterpiece.
• Toast for Intensity: Roast nuts, seeds, and dried peppers to unlock essential oils and develop complex, smoky undertones.
• Herb Freshness Finale: Sprinkle vibrant coriander and parsley over green rice to brighten the dish's rich, indulgent flavors.

How to Store Jamie Oliver’s Chicken Enchiladas

• Meal Prep Containers: Use sturdy, leak-proof glass containers with tight-sealing lids to preserve the enchiladas' texture and prevent flavor transfer. Stack containers carefully to maximize refrigerator space and keep enchiladas intact.
• Freezer Strategy: Wrap individual enchiladas in parchment paper before placing in freezer bags, creating a protective barrier that prevents freezer burn and maintains optimal taste. Date and label each package with contents and freezing date for precise tracking.
• Reheating Technique: When ready to enjoy, thaw frozen enchiladas overnight in the refrigerator for best results. Reheat in the oven at 350°F, covered with foil, to restore crispy edges and prevent drying out. Add a splash of extra salsa or a sprinkle of fresh cheese before serving to revive moisture and flavor.

Jamie Oliver Chicken Enchiladas Recipe

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4.7 from 21 reviews

• Total Time: 2 hours 30 minutes
• Yield: 12 1x

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Description

Jamie Oliver’s Chicken Enchiladas bring Mexican comfort straight to your kitchen table. Spicy shredded chicken wrapped in warm tortillas and smothered with rich tomato sauce creates a delicious meal that will satisfy family and friends.

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Ingredients

Scale 1x2x3x

Meats and Poultry:

• 2 kilograms (4.4 pounds) whole free-range chicken
• Pork dripping

Vegetables, Herbs, and Fruits:

• 4 onions
• 2 carrots
• 2 celery sticks
• 12 garlic cloves
• 1 garlic bulb
• 1 ripe plantain
• 3 ripe tomatoes
• 3 mixed-color heritage tomatoes
• 1 corn on cob
• 2 limes
• 1 small red onion
• 2 jalapeño chillies

Dried Ingredients, Nuts, Seeds, and Spices:

• 250 grams (8.8 ounces) dried mulato peppers
• 160 grams (5.6 ounces) dried ancho pepper
• 160 grams (5.6 ounces) dried pasilla pepper
• 125 grams (4.4 ounces) sesame seeds
• 125 grams (4.4 ounces) unsalted peanuts
• 125 grams (4.4 ounces) blanched almonds
• 125 grams (4.4 ounces) raisins
• 1 teaspoon black peppercorns
• 1 teaspoon ground cinnamon
• 1 teaspoon ground clove
• 1 teaspoon star anise
• 1 teaspoon black pepper
• 50 grams (1.8 ounces) dried epazote (optional)

Additional Ingredients:

• 12

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Instructions

1. Gently poach the chicken by nestling it alongside aromatic vegetables like onions, carrots, celery, and garlic in a spacious stockpot. Scatter whole peppercorns and fresh parsley sprigs, then completely submerge with cold water. Bring the liquid to a gentle rolling boil, reduce heat, and allow the chicken to simmer for approximately 90 minutes, letting it rest in the flavorful broth afterward.
2. Transform dried peppers by toasting them carefully until fragrant, then immerse in boiling water to rehydrate. In a separate skillet, carefully toast sesame seeds, peanuts, and almonds until golden brown. Incorporate finely chopped onions, minced garlic, and ground spices, creating a rich base. Blend this mixture with ripe plantain, juicy tomatoes, and sweet raisins. Slowly incorporate grated dark chocolate and simmer the sauce for a full hour, developing complex flavors.
3. Prepare vibrant corn salsa by charring a fresh corn cob on a preheated griddle until kernels develop deep caramelized spots. Carefully slice kernels off the cob, then combine with tangy lime juice, sea salt, cracked black pepper, finely diced red onion, colorful heritage tomatoes, and thinly sliced spicy jalapeños.
4. Create aromatic green rice by sautéing finely chopped onion and minced garlic in rendered pork drippings until translucent. Introduce long-grain rice, stirring to coat each grain, then pour in rich chicken stock or reserved poaching liquid. Fold in freshly chopped coriander and parsley, cover, and simmer until rice becomes tender and fluffy.
5. Complete the dish by shredding the delicately poached chicken into tender strips. Gently warm approximately 2 cups (500 milliliters) of prepared mole sauce. Brush corn tortillas with pork drippings, fill with succulent chicken, and fold into half-moon shapes. Carefully fry until achieving a golden, crisp exterior. Dunk each enchilada in warm mole sauce, plate artfully, and garnish with vibrant corn salsa and fragrant green rice.

Notes

• Uncover the magic of homemade mole sauce, where complex layers of chocolate, chiles, and spices dance together in a symphony of flavor.
• Transform ordinary chicken into a tender masterpiece through gentle poaching, allowing each bite to soak up the rich, nuanced sauce.
• Discover the secret of street-style cooking by charring corn and toasting dried peppers, unlocking deep, smoky aromatics that define authentic Mexican cuisine.
• Embrace the art of efficient cooking by preparing key components like poached chicken and mole sauce in advance, turning meal prep into a joyful culinary adventure.
• Experience the ultimate comfort food that bridges generations, bringing the soul of Mexican kitchens directly to your dining table with every carefully crafted enchilada.

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Category: Dinner, Lunch
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 12
• Calories: 450 kcal
• Sugar: 10 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 7 g
• Protein: 22 g
• Cholesterol: 70 mg