Tricky's Om Noms: Chicken Enchiladas.

[Jingo]

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]

Looks very nice I love enchiladas.

[leowyatt]

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

[vix]

Mmm I too love enchinchillachiladas

[Jingo]

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

[BBx]

Originally Posted by vix

Mmm I too love enchinchillachiladas

Me too! with extra Chinchillas!

BB x

[Jonny69]

That would work

I love Tex-Mex

[NokkonWud]

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

[Jingo]

Originally Posted by NokkonWud

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

....

Originally Posted by James

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

Nom-nom for nokkon!

[Pheebs]

Originally Posted by NokkonWud

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

Picky discovered that rubbing a weeeeeee bit of butter around the dish prior to ovening them makes them not stick!

Situation resolved!