Tricky's Om Noms: Chicken Enchiladas.

Jingo · 24-09-2008, 15:46

Today I decided to use up a few kitchen oddities whilst achieving the constant endevour that is filling my little belly.

As a result my variation of Enchiladas was born and following the post-consumption verdict of "Mmmmmmmmmmm", I enclose the recipe and basic instructions as follows:

Ingredients:

1 red onion.
1/2 green pepper (capsicum).
1/2 yellow peppar (capsicum).
1 tin of chopped toms.
1 tin of mixed chilli beans.
2 chicken breast fillets.
White flour tortillas.
Handful of Medium Cheddar or cheese of preference! (read: Child in a sweetshop!

)
Ricebran Oil (or oil of preference).
1/2 packet of Old El Passo spice mix or equivalent.

Method:

1- Prepare and dice the red onion, chop the peppers.

2- Mix the tins of chopped toms and chilli beans in a bowl and season with a pinch of salt and however much black pepper suits your preference.

3- Trim & chopup your chicken into strips of nom-able size.

4- Heat some oil in a wok/pan and once slightly smoking add and seal your chicken. Add a sprinkling of the spice mix to this once sealed.

5- Once you're happy the chicken is cooked add the red onion, peppers and the remains of your spice mix (or to taste preference).

6- Once you've given your veg a little blast and the spice mix is well worked in (turning more like a paste/sauce than the powder) you can add in your seasoned mixture of chopped toms and chilli beans.

7- Let this concoction of flavoursome delights bubble under gentle heat until the consistency reduces to that similar of tomato sauce ((Depending upon your chopped toms it can start off a little 'watery'.)

8- Line the oven dish with a light film of butter/spread.

9- Place a tortilla wrap in an oven dish/ceramic dish and place a line of your delicious mixture down the middle. Fold up the wrap and 'stick' it with a little smear of butter/spread if necessary

10- Repeat Step 9 until your oven dish is full/used up indgredients etc.

11- Pour the remaining sauce from the mixture over the tortillas and sprinkle with the grated cheese before placing in a preheated over (Gas 5) for 10-12 minutes or until the cheese is golden and bubbling.

Serve & Enjoy!!

Serves 2/3 depending upon apetites and the ability to contain one's lust for more!

I'm afraid the presentation of this dish does not match the flavours which I must say were delicious. I'm more of a cook than a chef - the difference being the skill of presentation

Haly · 24-09-2008, 15:48

Looks very nice

I love enchiladas.

leowyatt · 24-09-2008, 16:12

I love mexican fud, will certainly be giving this a go

vix · 24-09-2008, 16:17

Mmm I too love enchinchillachiladas

BBx · 24-09-2008, 21:14

Quote:

Originally Posted by vix

Mmm I too love enchinchillachiladas

Me too!

with extra Chinchillas!

BB x

Jingo · 24-09-2008, 18:15

I must say I had this at lunctime today and I'm still feeling satisfied

Good Student Grub as it's a cheapy to make and it's easily adaptable to make quite a change in flavour:

Use a different Spice mix - today I used the Roast Tomato & Pepper.
Wholemeal Tortillas.
Why not brave a scotch bonnet/splash of tobasco thrown into the mixture?
...

You get the idea

Jonny69 · 25-09-2008, 10:52

That would work

I love Tex-Mex

NokkonWud · 26-09-2008, 02:09

I really might give this a go. Only had enchiladas once, they stuck to the cooking dish sadly, which was a real shame.

Jingo · 27-09-2008, 08:05

Quote:

Originally Posted by NokkonWud

Only had enchiladas once, they stuck to the cooking dish sadly, which was a real shame.

....

Quote:

Originally Posted by James

8- Line the oven dish with a light film of butter/spread.

Nom-nom for nokkon!

NokkonWud · 01-10-2008, 00:52

Quote:

Originally Posted by James

Nom-nom for nokkon!

I did, which was why I was so disappointed.

24-09-2008, 15:46	#1
Jingo Smother me in chocolate and eat flapjacks with it! Join Date: Sep 2008 Location: North Somerset Posts: 1,854	Tricky's Om Noms: Chicken Enchiladas. Today I decided to use up a few kitchen oddities whilst achieving the constant endevour that is filling my little belly. As a result my variation of Enchiladas was born and following the post-consumption verdict of "Mmmmmmmmmmm", I enclose the recipe and basic instructions as follows: Ingredients: 1 red onion. 1/2 green pepper (capsicum). 1/2 yellow peppar (capsicum). 1 tin of chopped toms. 1 tin of mixed chilli beans. 2 chicken breast fillets. White flour tortillas. Handful of Medium Cheddar or cheese of preference! (read: Child in a sweetshop! ) Ricebran Oil (or oil of preference). 1/2 packet of Old El Passo spice mix or equivalent. Method: 1- Prepare and dice the red onion, chop the peppers. 2- Mix the tins of chopped toms and chilli beans in a bowl and season with a pinch of salt and however much black pepper suits your preference. 3- Trim & chopup your chicken into strips of nom-able size. 4- Heat some oil in a wok/pan and once slightly smoking add and seal your chicken. Add a sprinkling of the spice mix to this once sealed. 5- Once you're happy the chicken is cooked add the red onion, peppers and the remains of your spice mix (or to taste preference). 6- Once you've given your veg a little blast and the spice mix is well worked in (turning more like a paste/sauce than the powder) you can add in your seasoned mixture of chopped toms and chilli beans. 7- Let this concoction of flavoursome delights bubble under gentle heat until the consistency reduces to that similar of tomato sauce ((Depending upon your chopped toms it can start off a little 'watery'.) 8- Line the oven dish with a light film of butter/spread. 9- Place a tortilla wrap in an oven dish/ceramic dish and place a line of your delicious mixture down the middle. Fold up the wrap and 'stick' it with a little smear of butter/spread if necessary 10- Repeat Step 9 until your oven dish is full/used up indgredients etc. 11- Pour the remaining sauce from the mixture over the tortillas and sprinkle with the grated cheese before placing in a preheated over (Gas 5) for 10-12 minutes or until the cheese is golden and bubbling. Serve & Enjoy!! Serves 2/3 depending upon apetites and the ability to contain one's lust for more! I'm afraid the presentation of this dish does not match the flavours which I must say were delicious. I'm more of a cook than a chef - the difference being the skill of presentation __________________

24-09-2008, 15:48	#2
Haly Do you want to hide in my box? Join Date: Jun 2006 Posts: 14,941	Looks very nice I love enchiladas. __________________ Halycopter

24-09-2008, 16:12	#3
leowyatt Chef extraordinaire Join Date: Jul 2006 Location: Infinite Loop Posts: 11,143	I love mexican fud, will certainly be giving this a go __________________ "Dr Sheldon Cooper FTW!"

24-09-2008, 16:17	#4
vix Penelope Pitstop Join Date: Jul 2006 Posts: 4,426	Mmm I too love enchinchillachiladas __________________

24-09-2008, 18:15	#6
Jingo Smother me in chocolate and eat flapjacks with it! Join Date: Sep 2008 Location: North Somerset Posts: 1,854	I must say I had this at lunctime today and I'm still feeling satisfied Good Student Grub as it's a cheapy to make and it's easily adaptable to make quite a change in flavour: Use a different Spice mix - today I used the Roast Tomato & Pepper. Wholemeal Tortillas. Why not brave a scotch bonnet/splash of tobasco thrown into the mixture? ... You get the idea __________________

25-09-2008, 10:52	#7
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	That would work I love Tex-Mex __________________

26-09-2008, 02:09	#8
NokkonWud BD Recruitment Officer Join Date: Jun 2007 Location: Smogville Posts: 3,880	I really might give this a go. Only had enchiladas once, they stuck to the cooking dish sadly, which was a real shame. __________________