Saturday, 24 October 2009

Chicken enchiladas

3-4 chicken breasts, cubed
1 small pack chorizo
1 onion
1-2 peppers, red and green or yellow
1-2 courgettes, depending on size
1 large tin of refried beans
1 tin of kidney or black beans, drained
1 jar of enchilada sauce
1 pack of grated cheese
8 plain flour tortillas

optionals - coriander, chili flakes/tabasco, chipotle, etc - depends on the potency of your enchilada sauce.

First things first - fry off the chorizo in a little oil til it crisps up and turns the oil paprika-y. Then add the chicken and allow to cook through.

Add the chopped onions, allow to soften a bit before stirring in the garlic, and then the chopped peppers and courgette. Put the lid on and leave to break down a bit.

Add the drained beans, about a third of the enchilada sauce, and leave to cook down a little bit longer. You could put the oven on to heat at this point - about 200 degrees.

Finally add the refried beans and break them down. When it's all bubbly and thick take it off the heat and add some chopped coriander and about half of the cheese. Stir it through and give it a couple of minutes to go a bit sticky.

Put the large pyrex dish out and begin by spooning about 1 eigth of the mixture into a tortilla. Repeat until there are four tortillas on the bottom of the dish. Don't be too stingy with the mixture :) Spread half the remaining enchilada sauce over the tortillas, making sure they're covered, and a little sprinkle of cheese. Repeat and finish with the rest of the sauce and cheese, making sure it's all covered well. STick it in the oven then for about 25 minutes til it's bubbly and the cheese is melted.

Serve with nachos, guacamole, sour cream and a big salad if you're feeling frisky :)

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