This dish allows for 8 enchiladas (2 per person) but you can make as many as you like as there is plenty of chicken steamed in this recipe. I always cook more chicken than I need as I store extra in the fridge or freezer for another meal. Just note that you need 100g chicken and 25g sauce for each enchilada, so for every extra one allow this amount when putting together your filling mixture.
Chicken breasts vary enormously in size so use 6 large or 8 medium (just under 2kg is what I use). Take the tenderloin off (if it is there) and freeze in a Snap Lock bag for another meal (great to add to soups, or use in a stir fry). I also remove my chicken from the fridge up to an hour before steaming to take the chill of it.
The chicken can be cooked the day ahead, allowed to cool, then stored in the fridge ready to be shredded the next day. Use your favourite passata sauce … bottles are usually more than 500g so keep the rest in the fridge to use on another dish during the week, freeze for later, or to make extra enchiladas.
I use 100g of cheese to sprinkle over the enchiladas before baking but you can certainly use more if you like.
One night that I made this I had some labne in the fridge (yoghurt cheese) that I wanted to use up so I added that in dollops on top of the enchiladas (along with the cheese) … thick Greek yoghurt would work well too if you wanted to go down that path.
For the sour cream sauce I wanted a lighter dressing than just plain sour cream … I have made it quite tangy so a little goes a long way (or you can use plain sour cream if you prefer), and it keeps well in the fridge for a few days so leftovers are delicious drizzled over baked veggies.
The Avocado Chimichurri is on the website (see main post for link) … but if you don’t feel like doing this simply place one large or two small avocadoes into a bowl, mash with a fork, stir in some lemon juice and mayo (if you have it) or yoghurt, salt and pepper and use that. Seasoning is key here so taste the mix and add more if necessary.
Chimichurri keeps well in the fridge so can be made the day before (it makes quite a bit), and leftovers are amazing on sourdough toast the next morning.