Serves 3-4 | 50 mins including cooking
I found a pack of tortillas in the cupboard that needed used up, youngest son wanted enchiladas for his birthday eve dinner and this is what I pulled together with the ingredients in my fridge and storecupboard to keep him happy. We served this with some soured cream, guacamole and spiced cubed potatoes – 4 large spuds diced into 2-3 cm squares, covered in oil and sprinkled with a mix of allspice and chilli powder and roasted in a hot oven (200ºc) for 25 mins – the enchiladas being added on the lower shelf for the last 10 mins.
- 2 tablespoons rapeseed oil
- 1 medium onion, roughly chopped
- 1 clove garlic, crushed or finely chopped
- 1 red chilli, finely chopped
- 2 tbsp harissa paste
- 4 medium chicken breasts, cut in 2in pieces
- 1 green pepper, diced
- about 8in piece of chorizo, peeled, cut in half lengthways and then into 1cm chunks
- glug red wine
- 100ml chicken stock
- 1 cup cooked black beans
- 6-8 flour tortillas
- 100g feta cheese or cheddar if you prefer
For the harissa tomato sauce topping
- 1 tbsp oil
- 1 onion, chopped finely
- 1 clove garlic crushed or finely chopped
- 1 tbsp harissa paste
- 2 tins chopped tomatoes
- 250 ml chicken stock
you will also need….
- A large, oiled rectangular ceramic dish
Preheat the oven to 200ºc and once you have everything chopped up and ready to go, put the spiced potato cubes in the oven and set the timer for 15 mins while you cook the sauce and enchilada filling.
- Heat the oil in a heavy based frying pan – preferably one with a lid – and gently fry the chopped onion, garlic and chilli for a few minutes until just soft.
- Add the harissa paste and cook for a couple of minutes before adding the chicken. Cook until the chicken is sealed on all sides.
- Meanwhile, get the harissa tomato sauce going in another large pan. Heat the oil, add the chopped onion and garlic and cook gently for 5-10 mins until translucent. Add the harissa paste and the two tins of tomatoes and bring to the boil, then reduce the heat and let this simmer until it reduces a little, then add the stock and reduce it further. Add seasoning and a teaspoon of sugar if needed.
- Back to the enchilada filling, the chicken should be cooked by now, so add the green pepper, chorizo and red wine and cook for 10 mins or so until the wine’s reduced.
- Finally, add the stock and the black beans and season to taste.
- Cook this for another few minutes until you have a nice thick sauce and everything’s well cooked through.
- Now assemble the dish. Place a large spoonful of the filling mix in a tortilla and roll it up with the join underneath. Do this with each tortilla, laying each one in the dish as you go. When you’ve used up all the tortillas and filling, spread the harissa tomato sauce over the tortillas and scatter the crumbled feta on top.
- Bake in the oven for 10-15 mins, then serve hot with soured cream, guacamole and the spiced potato cubes.