Enchiladas

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enchiladas
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These tortilla wraps are rolled around cooked chicken with a tomato and Jalapeno chilli sauce, just the thing for a Monday as it is an ideal way to use the remains of the roast chicken from that day before! Add more or less Jalapenos dependent upon how hot you like your sauce. A small can of re-fried beans can also be added to stretch out the chicken.

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Description

Makes 5

Ingredients

  • 1 can of chopped tomatoes
  • 1 clove of garlic, crushed
  • Black pepper
  • Salt, optional
  • 50g (1.75 oz) sliced jalapenos, from a jar
  • 1 bunch of spring onions, sliced on the diagonal, save a few slices for the garnish
  • 5 tortilla wraps
  • 450g (1 lb) cooked chicken
  • 55g (2 oz) mature cheddar cheese, grated

For the topping

  • 25g (1 oz) mature cheddar cheese, grated
  • 2 fresh tomatoes, de-seeded and chopped

Method

Firstly make the sauce by placing the tomatoes into an AGA saucepan with the garlic and seasoning. Cook until bubbling then stir in the sliced Jalapenos and most of the sliced spring onions, remove from the heat.

Place the wraps on the clean work surface. Spread some sauce over each one then top with the chicken and sprinkle with the cheese. Roll up and place in a chef’s or baking dish. Sprinkle with the cheese and fresh tomatoes – if you have any sauce left this can be poured over the top too.

2, 3, 4 and 5 Oven AGA: Cook on the oven grid shelf placed on the lowest set of runners in the Roasting Oven for about 20 minutes until hot and bubbling.

Conventional Cooking: Cook at 200C, fan oven 180C, Gas Mark 6 for 20-25 minutes until hot and bubbling.

Serve garnished with the remaining sliced spring onions, accompanied by a bowl of sour cream, guacamole and a dressed green salad – or indeed just eat them as they are!

 

By Dawn Roads

AGA Food Editor

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