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Monday, 13 February 2012

Vegetarian Enchiladas

There are a lot of different options for making mexican food vegetarian - you can use squashes, aubergine aka eggplant beans - any kinfdo f filling vegetable. You can also get good tasty results from using tradional meat substitutes like soya products or tofu - here's an idea for the latter Tofu-Fajitas

Monday, 28 June 2010

Chicken enchiladas

2 large or 3 small chicken breasts
6 spring onions, finely chopped.
200g almonds chopped, blanched
1/2 teaspoon salt  
enchilada chili sauce
8 corn tortillas
200 ml sour cream  
150g  of grated cheddar cheese
75 g olives, sliced
2 tablespoons vegetable or olive oil
1 onion    chopped
2  chopped green peppers
1 clove garlic, minced
80g  tomato puree  
1 cup water  
1 teaspoon chili powder
1 teaspoon salt  
1/2 teaspoon dried oregano

  1. Shred or dice the cooked chicken (traditionally for enchiladas it's boiled, but grilled if fine if preferred), and mix with the almonds and spring onions with a pinch of salt and leave.2.
  2. .Heat  the  oil, add the  onion, green  pepper, and garlic. Cook until the onion is transparent . Stir in tomato puree, water, chili powder, salt and oregano. stir  well. Lower heat, cover and simmer for 5 minutes.. Preheat oven to 350 degrees F. Lightly oil bottom of shallow oven proof casserole dish or baking tray
  3. Dip a tortilla in the chili sauce you've just made so that it soaks it up. Then place tortilla in your casserole dish; spoon some of your chicken mixture on (remember that the mixture is for 8 enchiladas) , and top with tablespoon sour cream, then roll your tortilla. Do this for all the tortillas, placing them in the tray or dish so that the weight of the contents keeps them closed. Pour any remaining sauce over them
    Sprinkle with the grated cheese and the sliced olives. Bake for 15 minutes or until cheese and sauce are hot and bubbling. Serve with sour cream

A vegetarian tortilla recipe

A recipe for enchiladas with a non-meat filling, Butternut squash does most of the work, accompanied by sun dried tomatoes and onions. You can cook the butternut in the microwave, which cuts down on cooking time.

8 corn tortillas, such as Old El Paso
1/2 unpeeled butternut squash, seeded
125ml water
2 tablespoons olive oil
1 clove garlic, minced
1/4 onion, chopped
4 sun-dried tomatoes, chopped
250ml enchilada sauce - again Old El Paso is a good and reliable brand for this.
4 tablespoons crumbled soft goat's cheese
4 tablespoons crumbled Parmesan
2 tablespoons chopped fresh coriander leaves
4 tablespoons soured cream

Preparation method

1.Cook the seeded but unpeeled squash in a microwave for 10 minutes, or until soft. Scoop out the flesh, and put on one side to use later.
2. Preheat an oven to 200 C / Gas 6. Bake your tortillas for about 10 minutes, in an over preheated to 200C/Gas 6 until crispy.
3.Pour 2 tablespoons of oil into a frying pan, when it's hot, add the garlic and onion. When the onion turns translucent, add the sun dried tomatoes, and cook for a couple of minutes. Take this off the heat, and add the garlic, onion and tomato mixture to the squash
4. Arrange 4 of your  tortillas on a baking sheet, and divide the squash mixture equally over them. Sprinkle goat cheese over each tortilla, then top with the remaining 4 tortillas. Pour the enchilada sauce over top, and sprinkle each with the Parmesan
5.Bake in the preheated oven until hot, about 10 minutes. Before serving add chopped coriander and a little  soured cream