Friday night is generally kids choice in our house so generally it means we have "junk food". Of course we haven't bought takeaway junk food since I can't remember because our homemade pizzas and hamburgers are far better than anything you can buy not to mention how expensive it is. So mexican is another great "takeaway" meal that is always a hit. I had seen a few Enchilada recipes out there so I was getting a hankering for it but then couldn't find the recipes I had seen come through on Facebook so I came up with my own.
You may need to forgive this recipe because truth be told I didn't write it out as I was doing it but I am hoping that my memory has not failed me. Obviously you can tweak this one as you see fit by adding more chillies for a bigger kick (or less!) Either way I am sure you will enjoy this dish. I strongly recommend you make the tortillas yourself - they are just so easy and fun - everyone a unique shape. Hope you all love this as much as we did. Eb x
- 500g tomatoes (any type) quartered
- 1 medium red onion peeled and quartered
- 1 large red capsicum chopped
- 2 cloves garlic
- 1-2 red chillies (optional)
- 20g sugar
- 1 tsp salt
- 40g olive oil
- Handful of fresh basil
Place onion, garlic and chilli in bowl and chop on Speed 7 for 3 seconds. Scrape down sides.
Add tomatoes, capsicum, basil, sugar, salt and oil and blitz on Speed 7 for 5 seconds (more for less chunky salsa) You can always blitz after its cooked to make it smoother.
Cook for 20 minutes on Varoma reverse Speed 1 with basket on top.
Once cooked set aside.
Tortillas (makes approx. 12)
- 500g plain flour (or 400g plain and 100g wholemeal)
- 240g water
- 50g olive oil
- Tsp salt
Place all ingredients in bowl and mix for 5 seconds on Speed 6. Knead for 3 minutes on Closed Lid - Interval.
Set aside to rest for a minimum of 30 minutes
Divide mixture into 12 balls. Put a non stick frypan on medium heat and start rolling our tortillas. Cook one at a time in a dry pan. Once all done set aside.
- 600g Boneless/skinless chicken thighs cubed
- 1 tin of kidney beans (optional)
- 1-2 tbsp Mexican chilli powder (optional)
- Grated cheese
Place half of the salsa mix, chilli powder and the chicken in the bowl. Cook for 20 minutes 100degs reverse Soft Speed. Add kidney beans and stir through with a spatula.
In a casserole dish spread a layer of salsa on the bottom. Put 2-3 spoonfuls of the chicken mix in a tortilla, roll up and place in casserole dish (don’t overfill tortilla). Repeat until you have used all the tortillas.
Pour remaining salsa over middle of the tortillas then top with cheese and bake for 15 minutes at 180deg or until cheese has melted. Serve with avocado and sour cream.