Today we made enchiladas…we’ll sort of. The first time I had enchiladas was at my brothers house and I was intrigued as to how this wrap, chicken, cheese and tomato dish was baked and tasted so good. On further investigation, it turns out that my sister-in-law had bought the “kit” and said it was quite straight forward to make. So I took it upon myself to buy the Old El Paso enchilada kit a couple of months later from my nearest store, only to find they were out of stock!
My only other option was to buy the ingredients separately and just make the sauce myself. And thus was born, “chicken and cheese wraps filled with tomatoey sauce and baked in a dish with more sauce and a sprinkle of cheese”.
So here’s the recipe, just in case you want to give it a go. But be warned, I wasn’t taught to cook with measuring spoons as my mother said I would somehow just know when there was enough in the dish, so seasoning will have to be “to taste”.
1 medium red onion finely chopped
3 tomatoes chopped
Ground black pepper
1/3 Tsp Turmeric powder
1/2 Tsp Coriander powder
3 Tablespoons tomato ketchup
2 chicken breasts diced
Double Gloucester cheese grated
5 white wraps
Preheat the oven to 180 degrees/160 degrees (fan assisted)/gas mark 4.
Add some oil to a pot and add in onions. Simmer until golden brown and add in chopped tomatoes. Stir until tomatoes have softened. Add in salt, black pepper, turmeric powder and coriander powder. Stir until mixture has reduced. Add in mixed peppers and peas and reduce heat so mixture is simmering. Once the vegetables are half done, add in a cup of water (approx. 250ml) and bring to a boil. Once the mixture has thickened and the vegetables are cooked, take off the heat and add in the tomato ketchup and stir. Leave to cool.
Add some oil to a pot and heat. Add in the chicken and stir-fry until cooked. Remove the oil from the pan. Add in half of the tomato sauce and a handful of grated cheese (or to taste!) and stir.
Add some sauce to the base of the baking dish. Fill each wrap with the chicken mixture and “wrap”, and then place in the baking dish. Make cuts in the wraps (as shown above). Once the baking dish has been filled, add the remaining sauce on top and sprinkle with more cheese.
Bake the enchiladas for 15-20 minutes or until the cheese is golden brown.