Creamy Enchilada Chicken
A quick, flavour-packed chicken dish with the bold, smoky heat of Kursat’s Enchilada Paste, balanced by rich cream and topped with fresh coriander. Perfect for a cozy midweek dinner.
Ingredients
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400g chicken breast or thigh, cut into bite-sized pieces
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2 tbsp Kursat’s Enchilada Paste
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100ml single cream
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1 tbsp vegetable or sunflower oil
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Salt to taste
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Fresh coriander, for garnish
Optional:
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Rice or tortillas for serving
Method
1. Heat oil in a pan over high heat.
Add chicken pieces and sauté for 4–5 minutes until browned and cooked through.
2. Reduce the heat to medium. Add Kursat’s Enchilada Paste and stir to coat the chicken evenly.
3. Pour in the single cream and stir gently until combined and heated through. Taste and season with salt as needed.
4. Spoon into bowls and garnish with fresh coriander. Serve as is or alongside rice or tortillas.
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