Spicendipity: Recipes for Irish Artisan Spice Mixes, Sauces and Baking Mixes

Enchiladas are a traditional Mexican dish that can be filled with just about anything.  This is a simple recipe for chicken enchiladas, but the sauce would work well with other meats as well.  If you’d prefer a vegetarian version, courgettes, aubergine and mushrooms would all work well.

Ingredients:

• 2 tbsp butter
• 1 large onion, finely diced
• 1 can diced tomatoes
• 8 fl oz / 240 ml Passata / Tomato Sauce
• 1 tsp sugar / honey
• 2 tbsp Tex-Mex Seasoning
• 8 flour tortillas
• 4 chicken fillets, cooked and shredded*
• 1 carton sour cream
• large handful cheddar cheese
• large handful of mozzarella cheese

Sauté the onion in the butter and add the tomatoes, tomato sauce, sugar and seasoning.  Bring to a boil and simmer for twenty minutes.  If desired, purée the sauce (I do this for my picky kids)

* I usually boil the chicken at the same time, so it will be ready to be shredded at the same time the sauce is ready.

Pre-heat oven to 200C/400F and butter a 9×13 baking dish.

Mix the two cheeses.

Spoon about a tablespoon of the sauce over a tortilla to soften it.  Add 1/8 of the shredded chicken and top with about a tablespoon of cheese.  Roll up and place in the baking dish.  Repeat with remaining tortillas.

Blend the sour cream with the remaining sauce.  Pour the sauce over the tortillas and top with the remaining cheese.

Bake for 15-20 minutes until the cheese is beginning to brown.

Serve with Salsa, Guacamole and Sour Cream if desired.