It’s been a while since I last posted. It seems like I just can’t get back into my weekly posting routine. In my defence, it’s been crazy busy. I also just got back from Brussels last Friday (picture heavy blog post/s to follow in the next few days). And as I’m off to catch some sun in EIGHT DAYS (who’s counting?!), next month will probably also be a little flakey… Hopefully after that I’ll pull up my socks and stick to the target.
Last weekend, we had two of Mr Man’s nephews over for a departure lunch before they left for university. (Work hard boys!) I whipped up some chicken enchiladas for the occasion – not in the traditional sense but enchiladas in a pan. Mexican spiced chicken in a spicy tomato sauce, on a bed of crisp corn tortillas, topped with a mix of gooey cheeses, pickled onions, creamy avocado, cooling soured cream and a sprinkling of fresh parsley. I served this elaborate combo with some chargrilled sweetcorn. A Mexican feast fit for four.
- 60ml vegetable oil
- 50g plain flour
- 2 teaspoon chilli powder
- 1.5 teaspoon smoked paprika
- 1.5 teaspoon garlic powder
- 1 teaspoon onion powder
- 1.5 teaspoon cumin
- 2 teaspoon brown sugar
- 2 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 500g pack of passata
- 250ml vegetable stock
- 500g chicken cubes, cut into small chunks
- 1 packet of corn tortillas (8 pack)
- Half an avocado
- Soured cream
- Red onion – halved
- One lemon
- 1/2 red pepper
- 1/2 green pepper
- 1/2 yellow pepper
- 100g of grated cheese
- Fresh parsley
- 2 cobs of corn
- Start by mixing together the spices – chilli, paprika, garlic, onion, cumin, brown sugar, oregano, salt and pepper. Add 1/3 of the mixture to your chicken cubes with a glug of olive oil and leave to marinade for at least twenty mins.
- In the meantime, start on your sauce. Add the vegetable oil to a saucepan and heat on medium. Once it’s nice and hot add the flour and remaining 2/3 of the spices and whisk for around 1 minute until it’s blended properly.
- Add the passata and vegetable stock and stir thoroughly.
- Cook for around 10-15 mins, stirring every few mins, until sauce thickens to desired consistency.
- Preheat the oven to gas mark 5.
- Chop half the onion and the peppers into chunks (1.5cm roughly) before pan frying on a high heat in a dash of olive oil. Try get them nice and crisp. Set aside.
- Cut the other half of your red onion into small pieces. Place in a small bowl before adding the juice of a lemon and a teaspoon of salt. Mix and set aside to pickle.
- Next, drizzle in a little olive oil into your frying pan and cook the chicken until white through the centre.
- Add the chicken and vegetables to the sauce and set aside.
- Take half of the corn wraps and cut into bite sized chunks. Use these to create a bed on the bottom of a cast iron pan, overlapping in the centre.
- Pour half the chicken, vegetables and sauce onto the tortilla bed before heating in the oven for ten mins. (I made enough for two servings hence using half the wraps and half the sauce!)
- This is a good time to start on your corn, I simply use my tongs and slowly char the corn directly on the fire from the hob. If you’re feeling fancy, once it’s finished cooking, grab a lime, dip it in some chilli powder and rub all over the surface. Spicy, tangy sweetcorn.
- Top the enchilada mix with a generous sprinkling of cheese (I used a mix of cheddar and red Leicester as that’s what I had in the fridge) before heating for a further couple of mins in the oven.
- To serve, top with chunks of avocado, a sprinkling of fresh parsley and a dash of your pickled onion. Whack a generous spoonful of soured cream into the middle.