Enchiladas

While I'm on a roll with the recipes, here's my recipe for chicken enchiladas. It's probably not particularly authentic, but I enjoy them! This recipe serves 2 moderately hungry people.

Enchilada sauce

• 400 g can of chopped tomatoes
• 1 clove garlic, chopped
• Fresh chilis, chopped
• 1 tbsp olive oil

I usually use 2-3 of the normal chilis sold in Tesco or Sainsbury's (with the seeds left in), but I like my echiladas nice and spicy! With those chilis, I find them a bit impotent with the seeds left out.

Fry the chilis and garlic in the olive oil for 2-3 minutes over a medium heat. Add the chopped tomatoes and simmer for 20-30 minutes until most of the excess liquid has evaporated leaving a thick, spicy tomato sauce.

This can easily be made in advance, and freezes well.

Fried chicken filling

This is a very simple filling -- use your imagination and come up with your own! Try other meats, fried peppers or mushrooms, seafood, cheese... Also consider marinating the chicken with spices before frying.

• 300 g chicken breast, cut into strips
• 10 g fresh ginger, grated
• Dried paprika
• Salt & pepper
• Half a medium cooking onion, coarsely chopped.
• 1 tbsp olive oil

Heat the oil over a high heat in a wide-based frying pan. Add the onion, chicken, ginger, and paprika, and season the chicken to taste. Fry until the chicken is cooked through, then set aside.

Like the sauce, this can easily be made in advance.

Putting it all together

• 4 corn tortilla wraps
• 150 g grated cheese (cheddar works okay)

Pre-heat the oven to 150°C. Microwave the tortilla wraps for 15-20 seconds until they are warm and flexible. Divide the filling between them, roll them up, and place them together in a small roasting tin. Spread the enchilada sauce generously over the tortillas (making sure to coat them all over). Top with the cheese and salt and pepper to taste.

Bake in the oven for 15-20 minutes, and serve with green salad and spring onions.