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Lockdown Up-Lifting Enchiladas

We’re experiencing an episode of unusually good weather, maybe the meteorological gods are giving us a reward for the state of the current world pandemic? Who knows… The important thing is, it means time to spend outside, and… with the lockdown restrictions easing somewhat allowing friends/family to bubble, it seemed like a good time for friends to visit whom I’d not seen since lockdown began. It was either that or join the gazillions on Bournemouth Beach!

Enchiladas felt right and here’s my recipe :-

  • Three Large Chicken Breasts
  • Three Mixed Peppers
  • 5 Small Red Onions (If you have bigger ones, scale to suit your tastes)
  • Fresh Garlic to taste, (I accidentally used a bulb and a half)
  • Chopped Tomatoes (Fresh or Tinned)
  • Grated Cheese (200 grams)
  • Red Chillies Sliced in Half and seeds removed
  • Green Chillies Sliced in Half and seeds removed
  • Oregano 1 teaspoon
  • Ground Cumin, 1/2 Teaspoon
  • Corn Flatbreads, Though flour is fine (But technically that’s not an Enchilada)
  • Boiled Water
  • Guacamole, Sour Cream, Salsa to Taste
  • Salad
  • Rice to taste

Preparation

Start by slicing the Chillies and removing the seeds.
Chop and Slice the onions, and prepare your garlic cloves.
Chop and Slice the peppers

Using a skillet or dry hot pan, sear the chillies on each side for no more than three seconds (before they blister) and immediately place in boiling water and leave to rest for 20 minutes.

Add a little oil to your pan and add the onions and garlic and lightly fry until the onions and garlic start to brown a little.

Add the Oregano and Cumin to the onions and garlic, and quickly stir to coat the mix.

Transfer the mixture to a measuring jug, add the tomatoes and blend until you have a smooth mixture.

Add the chillies to the sauce and continue to blend.

Taste the water the chillies were sitting in, if it tastes sweet, then add 150ml of the water to the sauce mix. If it tastes bitter, then throw the water away and don’t use it.

Add another 150ml of water to the sauce and continue to blend until the mix is reasonable smooth, before transferring to a pan to simmer for 10-15 minutes to let the flavours infuse.

Whilst the sauce is simmering, Throw the chicken into a wok with a little oil and brown the poultry, add the sauce mix (Leave enough sauce to coat the flatbreads), Cheese and Peppers to taste. You can add other veg to taste.

Stir and mix for about 10 minutes on a reasonable heat to cook and coat the veg and chicken.

Finally the fun part, take your mix and scoop some onto the middle of the flatbread, wrap and place in an oven proof dish, repeat until all the mixture is used up.

Top the wraps with the remaining sauce created earlier and sprinkle grated cheese on top.

Place in the oven for 20 minutes on 200 degrees (probably gas mark 6?) before serving with salad, rice, guacamole, sour cream and salsa to taste.

Now you’re ready to serve, with a mixed salad, rice, condiments of your choice and a refreshing summer drink!

Top Tips!

When searing the Chillies, I inadvertently discovered mustard gas, my throat was gagging, and eyes burning, ensure you have adequate ventilation and swimming goggles on.

When testing the Chilli water, again care is needed, after a few seconds, my face went numb, followed by a searing heat sensation trying to escape my eye balls, I had to sit outside and wait for the effect to wear off.

Never, under any circumstances say to your friends (when asked for the recipe)… “I had no idea what Cumin was, so I improvised and my tallywhacker is sore as hell”. Only one of my friends snorted, the others looked blank and say did you wash your hand thoroughly 🤦🏼‍♂️

On that note, enjoy your weekends, stay safe and please don’t visit the beach, it’s overcrowded and not enough space for me 😉

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