Wow, what a week it has been! I’ve been pushing my cooking boundaries already this week and I had to do it again today with the Tortillas. It’s been a busy few days and I lost a few hours to that little mishap. I’ve updated the index here again and I’m going to try to keep on top of it this time. I’m coming up on 100 recipes! Yes, there will be cake. I’m generally working hard to get this blog to be the best I can make it. I’m also hoping to also be able to participate in Adopt-A-Blogger #4 over at Dine & Dish which will hopefully mean improvements around here. But that’ll be after the christmas madness. I’m already preparing to go gourmet with the gifts this year. I have a bunch of recipes lying about that’ll be just perfect for so-and-so so I’m gearing up to get cracking with those. I hope you’re all getting ready for an excellent holiday season, I know I’ll be stepping up on the Christmas recipes any day now!
Anyway, on to tonight’s dinner! These Layered Enchiladas were just supposed to be ordinary enchiladas, however, due to the supermarket tortillas going off and my first attempt at tortillas turning out rather brittle I had to go for Layered Enchiladas. I have to say I am impressed with how well they turned out. Instead of having a wrap we each ended up with a slice of ‘enchilada pie’, which was actually really handy for portion control. This certainly went down well with my dad who asked for seconds, which is almost unheard of!
1 pack tortillas or make your own with my recipe here.
~200g grated cheese
1 onion, chopped
1 large clove garlic, crushed
3 chicken breasts, sliced
1 tsp chilli powder
1 fresh red chilli, chopped
1x400g tin chopped tomatoes
1 tsp sugar
2 tbsp tomato puree
1 green pepper, chopped
– First make the sauce. Saute the onion and garlic with a pinch of salt in a little oil until soft.
– Then add the chicken and stir until cooked all over.
– Add the chilli powder and chopped chilli. Stir well.
– Pour in the chopped tomatoes with a little water to rinse out the tin.
– Add the sugar and tomato puree and stir until mixed.
– Bring to a simmer and add the green pepper.
– Simmer for 15 minutes until the sauce thickens.
– Assemble the enchiladas in a greased baking dish either in the traditional way or:
– Place a tortilla on the bottom of the baking dish and sprinkle lightly with grated cheese then add a few spoonfuls the sauce and spread over the tortilla.
– Add another tortilla on top. Pour a little passata over and spread over the tortilla. Sprinkle with cheese.
– Add another tortilla and sprinkle with cheese. Add sauce and spread out.
– Repeat alternating layers of sauce and passata until all of the tortillas have been used making the last layer passata covered with a good layer of cheese on the very top.
– Bake in a hot oven at gas mark 6 for around 20 minutes until the cheese is melted and everything warmed through.
– Serve in slices while hot. It’s really good with creme fraiche and avocado slices.