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Curried Chicken Enchiladas With Tamarind Salad

A practical, supermarket-friendly take on Curried Chicken Enchiladas With Tamarind Salad.

◷ 55 minutes ◉ Moderate ⚡ 752 kcal
DinnerContains Meat Or Fish
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Curried Chicken Enchiladas With Tamarind Salad cooking guide
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  • 600 g chicken breast cooked and shredded
    Chicken Breast 240 g Chicken Breast 240 g240 g · ฿34.00
  • 8 flour tortillas
    Tortilla Wraps Onion and Chive Tortilla Wraps Onion and Chive360 g · ฿119.00
    Prefer homemade? Use the recipe or add the ingredients to make it yourself.
    See Recipe
  • 1 onion finely chopped
    Onion 500 g. Onion 500 g.500 g · ฿35.00
  • 3 cloves garlic finely chopped
    Peeled Garlic 80 g Peeled Garlic 80 g80 g · ฿20.00
  • 20 g ginger finely grated
    Gingers 80 g. Gingers 80 g.80 kg · ฿19.00
  • 2 tsp curry powder
    Curry Powder 100 g Curry Powder 100 g100 g · ฿39.00
  • 1 tsp ground cumin
    No.1 Cumin Seed 45 g No.1 Cumin Seed 45 g45 g · ฿83.50
  • 2 tbsp tomato puree
    Whole Peeled Tomatoes in Tomato Juice 400 g Whole Peeled Tomatoes in Tomato Juice 400 g400 g · ฿69.00
  • 300 ml chicken stock
    Chicken Bouillon Cube 80 g Chicken Bouillon Cube 80 g80 g · ฿20.00
  • 300 ml enchilada sauce
  • 200 g cheese grated
  • 1/4 red cabbage finely shredded
    Red Cabbage Red Cabbage1 kg · ฿38.00
  • 1 red pepper thinly sliced
    Red Bell Pepper 120 g Red Bell Pepper 120 g120 g · ฿29.00
  • 1 carrot shredded
    Carrot Carrot1 kg · ฿17.00
  • 1/2 red onion thinly sliced
    Red Onion 500 g. Red Onion 500 g.500 g · ฿39.00
  • 1 handful fresh coriander roughly chopped
    Coriander. Coriander.1 piece · ฿14.00
  • 2 tbsp peanuts roughly chopped
    Peanuts 500 g Peanuts 500 g500 g · ฿47.00
  • 1 tbsp tamarind paste
    Concentrated Tamarind Sauce 300 g Concentrated Tamarind Sauce 300 g300 g · ฿45.00
  • 1 lime juice, plus wedges
    Lime Pack 4 Lime Pack 44 bag · ฿16.00
  • 1 tbsp fish sauce
    Fish Sauce 700ml Fish Sauce 700ml700 ml · ฿31.00
  • 1 tsp sugar
    White Sugar 1 kg White Sugar 1 kg1 kg · ฿0.39
  • 2 tbsp cooking oil divided
    Soybean oil 1 liter Soybean oil 1 liter1 litre · ฿48.00
  • to taste salt
    Prung Thip Salt (330g) Prung Thip Salt (330g)330 g · ฿0.30
  • to taste black pepper
    Raitip Black Pepper 100 g. Raitip Black Pepper 100 g.100 g · ฿62.00
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What your Big C basket really costsPack sizes can leave useful food for another meal — it is not all consumed by this recipe.
Basket checkout estimate฿893.19
Estimated value used฿857.19
Estimated pantry value left฿36.00

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Cooking instructions

Cooking Mode turns the method into large, slide-by-slide instructions with timers, read-aloud, screen-awake and optional voice controls.

  1. 1

    Prepare the filling

    Heat cooking oil in a pan. Soften the onion, then add garlic, ginger and curry powder. Stir in tomato puree, chicken stock and shredded chicken. Simmer until thickened, then season separately with salt and black pepper.

  2. 2

    Make the enchilada sauce

    Warm the enchilada sauce in a small saucepan with ground cumin and a little cooking oil. Simmer briefly and adjust the seasoning to taste.

  3. 3

    Fill & roll the tortillas

    Warm the flour tortillas until pliable. Spoon the curried chicken filling down the centre of each tortilla, roll tightly and place seam-side down in a baking dish.

  4. 4

    Assemble & bake

    Pour the enchilada sauce over the rolled tortillas and scatter over the grated cheese. Bake at 200°C until bubbling, piping hot and golden.

  5. 5

    Make the tamarind salad

    Combine red cabbage, red pepper, carrot, red onion and fresh coriander. Whisk tamarind paste with lime juice, fish sauce, sugar and a splash of water, then toss through the salad and finish with chopped peanuts.

  6. 6

    Serve & enjoy

    Serve the hot curried chicken enchiladas with the tamarind salad alongside. Finish with extra coriander and lime wedges.

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Per serving

Nutritional information

Calories752 kcal
Protein49.2 g
Carbohydrates96.2 g
Fat20.2 g
Saturated fat4.1 g
Fibre10.2 g
Sugar12.2 g
Sodium1368 mg
Jaylit's Nutrition Tip

Nutrition values are calculated automatically from the ingredients used in this recipe. Values update for every JLIT recipe and may vary slightly depending on the brands and substitutions you choose.

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Allergens and dietary notes

GlutenMilk / dairyPeanutsFish

Useful substitutions

Use firm tofu for paneer; local white fish for cod or basa; locally available pork sausages for British-style sausages; feta for goat’s cheese.

Storage and reheating⌄

Storage

Refrigerate leftovers for up to two days.

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Reheat thoroughly until piping hot.

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