Enchiladas

Enchiladas

45 min, 180°C, serves 4

Ingredients

Red sauce
onion              1
garlic             3 cloves
chopped tomatoes   400g tin
chipotle paste     2 tbsp
tomato puree       2 tbsp
smoked paprika     2 tsp
ground cumin       1 tsp
dried oregano      1 tsp
chicken stock      200ml
salt               to taste

Filling
cooked chicken     400g
jalapeño relish    optional

To assemble
tortillas          8
mature cheddar     to taste
mozzarella         to taste
red onion          1
fresh parsley      handful

Use the flour tortilla recipe.

Recipe

1. Fry the diced onion in a little oil until soft. Add the garlic and cook 1 minute.

2. Add the rest of the sauce ingredients and simmer for 15 minutes until thickened.

3. Take the pan off the heat and blend smooth with a stick blender. Taste and adjust the salt and heat.

4. In a separate bowl, mix until coated. Keep the rest of the sauce for the base and topping:

[cooked chicken 400g shredded, red onion 1/2 sliced thinly, salt pinch, ground cumin pinch, red sauce few spoonfuls]

Optional jalapeño relish mixed in with the chicken, to taste.

5. Spread a thin layer of sauce over the base of a baking dish.

6. Warm each tortilla in a dry pan to make it pliable. Spoon chicken down the centre with a little cheese, roll up and place seam side down in the dish. Repeat for all 8.

7. Pour the remaining sauce over the top and scatter with the rest of the cheese.

8. Bake at 180°C for 15/20 minutes until the cheese is melted and bubbling. Finely dice the other half of the red onion and finish with it and torn parsley.