No I did not misspell that- I mean Frenchiladas. I replaced tortillas with crepes and stuffed them with shredded chipotle chicken and cheese.
Today is guacamole day so in honour of such an important dish I thought I’d make an equally famous Mexican main to go with it.
These Frenchiladas are a one pan meal- you first cook the crepes in the pan, stuff them and put them back into the pan covered in tomato salsa and cheese. Seriously simple and I like how, unlike tortillas, you can flavour crepes so that they pack an extra spicy donkey kick to the senses.
The chipotle rub that I used in this recipe was given to me as a free sample when I went to the Specialty Food Fair. It’s by a UK company called SPICENTICE and I can genuinely say that this rub is addictive. You will see it come up in future posts so I’l get back to you about where they stock their spice kits.
*( I never know when mentioning a brand if I have to tell you that I wasn’t paid by them to say lovely things but let’s just say, unless I tell you otherwise, assume none of my content thus far is a sponsored post.)
- 1 egg
- 1/2 cup flour
- 140 ML of milk
- 2 large pinches of Chipotle rub
- 1 pinch of salt
- 1/4 tablespoon smoked paprika
- 2 chicken breasts
- 1 jar chipotle paste
- 2 diced avocados
- 130 grams cherry tomatoes
- 7 chopped coriander leaves
- 1/2 diced red onion
- 1 tablespoon olive oil
- 1/2 lime
- 200 grams canned tomatoes
- 3/4 cup mozzarella
- Hot sauce (optional)
- Boil the chicken breasts inside a pot half filled with boiling water until they are fully cooked
- For the crepes, whisk the flour, egg, milk, chipotle, salt and smoked paprika together in a mixing bowl
- Cook the crepes over a medium heat in a large fry pan, using kitchen paper to separate each crepe
- Shred the chicken breasts apart using two forks and then mix the shredded chicken with another large pinch of chipotle, 1 teaspoon of hot sauce and 1/4 cup mozzarella cheese
- Spread the chipotle paste inside each crepe before stuffing it with the chicken mixture
- Fold each crepe like you would an enchilada and get them sitting snugly side by side in an ovenproof tray
- Pour the chopped tomatoes over the crepes and toss the rest of the mozzarella over the tomatoes
- Cook the Frenchiladas for 7 minutes until the cheese is golden brown
- For the guacamole, chop the cherry tomatoes in half and mix them in with the avocado, red onion, oil and coriander leaves. Squeeze the lime over the guacamole and serve alongside the hot Frenchiladas.