Ivorian-Inspired Chicken Enchiladas

Ingredients

In this Ivorian adaptation of enchiladas, we incorporate traditional Ivorian spices and ingredients to create a unique flavor profile. The original Mexican enchiladas typically use chili powder and cumin for seasoning, while our Ivorian-inspired version uses a blend of coriander, ginger, and cayenne pepper. Additionally, the tomato sauce is enriched with peanuts, adding a creamy and nutty element to the dish. The side of plantains adds an Ivorian touch, providing a sweet and starchy accompaniment to the enchiladas. We alse have the original recipe for Enchiladas, so you can check it out.

• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 1 cup (240ml) peanut butter 1 cup (240ml) peanut butter
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 2 cups (300g) cooked chicken, shredded 2 cups (300g) cooked chicken, shredded
• 8 tortillas 8 tortillas
• 1 cup (100g) grated cheese 1 cup (100g) grated cheese
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 35g, 12g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a saucepan, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground coriander, ground ginger, and cayenne pepper to the saucepan. Stir well to combine the spices with the onion and garlic.
4. 4.
   Pour in the tomato sauce and peanut butter, and stir until the sauce is smooth and well combined. Season with salt and pepper to taste.
5. 5.
   In a separate bowl, combine the shredded chicken with a small amount of the tomato and peanut sauce, mixing well to coat the chicken.
6. 6.
   Warm the tortillas in a dry skillet or microwave until pliable.
7. 7.
   Spoon a generous amount of the chicken mixture onto each tortilla, roll them up tightly, and place them seam-side down in a baking dish.
8. 8.
   Pour the remaining tomato and peanut sauce over the enchiladas, spreading it evenly.
9. 9.
   Sprinkle the grated cheese over the top of the enchiladas.
10. 10.
    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. 11.
    While the enchiladas are baking, heat a little oil in a separate skillet and fry the plantain slices until golden brown on both sides.
12. 12.
    Serve the Ivorian-inspired chicken enchiladas hot, garnished with fresh cilantro and accompanied by the fried plantains.

Treat your ingredients with care...

• Peanut butter — Use natural peanut butter without added sugar or hydrogenated oils for a healthier option.
• Plantains — Choose ripe plantains with yellow skin for a sweeter taste and softer texture.

Tips & Tricks

• If you prefer a spicier dish, increase the amount of cayenne pepper in the sauce.
• Feel free to add additional vegetables such as bell peppers or spinach to the chicken filling for added nutrition.
• Serve the enchiladas with a side of Ivorian attiéké or rice for a complete meal.
• Customize the level of heat by adjusting the amount of cayenne pepper to suit your taste.
• For a creamier sauce, add a splash of coconut milk to the tomato and peanut sauce.

Serving advice

Serve the Ivorian-inspired chicken enchiladas hot, garnished with fresh cilantro. Accompany them with a side of fried plantains for a delicious and satisfying meal.

Presentation advice

Arrange the enchiladas on a platter, drizzle some of the tomato and peanut sauce over the top, and sprinkle with fresh cilantro. Place the fried plantains alongside the enchiladas for an appealing presentation.