So, dinner tonight was enchiladas. Continuing the culinary theme, I’ve decided it would be nice to put a little note or even a recipe for each of the more interesting meals we do. I won’t put a full recipe if we’ve gotten it from one of our books, but I will give a rough outline and point to which book it was. Tonight though, it’s a meal we’ve done a few times based on recipes found from the Internet, so a full recipe is included!

Enchilada recipe

Ingredients

Chicken

300g, cooked and shredded - we generally roast a chicken and use some of the meat, but chicken breasts could be used too

Spring onions

1 bunch, chopped

Almonds

50g, chopped

Soured cream

280ml - this is two small pots; reserve some for serving if desired

Salt

1/2 tsp

Fresh flour or corn tortillas

8-10 - one packet; they’ll either be generous or miserly!

Cheese

100g, grated - use your favourite variety; we usually stick with Cheddar, but Monterey Jack could work well

Black olives

150g, sliced

Enchilada sauce

Vegetable oil

2 tbsp

Onion

1 small, chopped

Garlic

2 cloves, finely chopped or crushed

Green pepper

1/2 medium, chopped

Chopped tomato

400g tin

Chilli powder

1 tsp (or to taste)

Dried oregano

1/2 tsp

Salt

1 tsp

Instructions

1. Get the sauce going first; heat the oil in a pan, add in the onion and garlic and stew them for a few minutes. Then add in the pepper, and a minute or so later the chopped tomato with the seasoning. Let it simmer while you prepare the wraps.

2. In a large mixing bowl combine the chicken, spring onions, almonds and soured cream together, adding the salt to season. Divide evenly among the wraps and roll them up. Spread a small amount of the sauce in the bottom of a deep baking tray (we use a roasting tin), and place the enchiladas in. Then sprinkle over the olives and cheese.

   

3. Put the enchiladas into your oven at 180°C for about 20 minutes, until the cheese is slightly browned. Serve with some boiled rice and refried beans.

If you have any spare spring onions or gherkins, these can make a great addition to the olives sprinkled over the top. And if you want some slightly more interesting side dishes, try some Spanish rice.