Chicken Enchiladas
I’m an absolute slut for Mexican food, despite its effects on my toilet the next day. The authentic flavours, the perfect spice level and the unique ingredients all make for a perfect date night or takeaway. I’m telling you now, this recipe has absolutely none of that, it’s the most basic, white-person enchilada recipe you’ll ever encounter. It’s still pretty fucking good though.
Ingredients:
2 courgettes
150 grams shredded chicken
1 can Watties tomato sauce
1 teaspoon of cumin
1 teaspoon of chilli powder
1½ teaspoons of garlic (powdered or minced)
1 red onion
1 vege cube stock
1 cup of cheese
6 white tortillas
Method:
Preheat your oven to 180° on bake.
This first part is weird but stick with me, put the can of tomato sauce in a pot and warm it up over the stove. Mix in your spices and garlic, plus your dissolved stock cube. Add the spices by taste, if you want it more or less spicy, then do as your heart desires.
While the sauce is heating, dice up your onion and grate your courgette. Fry up the onion for a few minutes before adding your courgette to the pan and fry that until soft.
Your sauce should be ready by now, so add in half of the sauce mix along with your shredded chicken. Mix that through until it’s all combined.
Get your tortillas ready and scoop around two tablespoons of mix into each one, wrapping tightly. Lay all the tortillas next to each other in a shallow baking dish.
Pour the remaining sauce from the pot over the rolled tortillas, making sure you cover them as much as possible.
Sprinkle your grated cheese on top of your enchiladas, and whack those bad boys in the oven. Leave them in there for around 10-15 minutes until the cheese is melted and they’re looking a little crispy.
Serve with salad if you wanna get them greens in, or don’t. It’s really up to you.