Here for your delight is my recipe on how to make Enchiladas.Ingredients (for 4 people)
4 chicken breasts
8 flour tortillas
2 tins of chopped tomatoes
300g (erm, whassat in ounces? 10-ish I think) grated cheese
Beer, to take away sweats from spice mix.
for the spice mix
1 tablespoon of chilli powder or whole chilli peppercorns.
1 teaspoon paprika
1 teaspoon oregano
Garlic powder to taste (Yes Dad, you can go without)
A pinch of salt
Method
Preheat the oven to 180c (350f) or gas mark 4
Using a pestle and morter or rolling pin, crush all the spice mix. I find a good way to test it is to wet your finger and dip it in the mix. It might need mellowing by adding paprika or making stronger, by adding chilli.
Down an entire beer to get rid of the stinging in your mouth.
Dice the chicken into small cubes the size of your small fingernail. No, don't add your fingernail to the cooking, it's very chewy and not very tasty. Also, some would say it's not very hygienic.
Fry in a pan, with a tiny dash of oil, until the chicken is all white.
Blitz with a hand blender the tomato and spices in a bowl or jug, until smooth and liquid. Add half to the chicken and simmer for 10 minutes.
Have another beer to get rid of the persistant spicy taste in your mouth.
Microwave the tortillas for 10 seconds, just to soften them and warm them up.
Spoon the chicken and tomato mix into the tortillas, and then wrap up and lay into a greased baking tray wide enough for all 8 tortillas.
Add half of the cheese into the tomato mix, and stir thoroughly before pouring over the top of the tortillas, ensuring as much coverage as possible. You can also ass any tomato mix left over in the frying pan at this point.
Sprinkle the remaining cheese over the top and place into the oven.
Sit back with a couple more beers.
After 20 minutes, watch with glee as your fellow diners sweat from orifices they didn't know had sweat glands, and charge extortionate amounts for beer to ensure a profit.
