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Spicy enchiladas with Clover cheese sauce

Spicy enchiladas with Clover cheese sauce

Spicy enchiladas with Clover cheese sauce

Recipe by: Clem Pedro

For the spicy chilling filling

4 free range chicken breast, cut into strips
Salt and freshly ground black pepper to taste
1t dried oregano
2t smoked paprika
2t paprika
2t ground cumin
3t cayenne pepper
1 lemon zested and juiced
4 garlic cloves, finely grated
4T olive pride
1 onion, halved then thinly sliced
1 X 400g can black beans
8 whole wheat tortillas

For the cheese sauce
1 cup grated mature cheddar
1 cup grated gouda
2T corn flour
3 cups milk
Salt and freshly ground black pepper to taste
2 X 400g tins of tomato and onion mix
4T roughly chopped coriander
1/2 cup finely chopped pickled (or fresh) jalapeños
Salt and freshly ground black pepper

Sour cream, for topping
Fresh coriander, to garnish
Finely chopped chives, to garnish

In a large mixing bowl combine the chicken, salt, pepper, spices, lemon zest and juice and the garlic. Add the oil and onions, mixing through to combine well ensuring every piece of chicken is well coated in the spice mix.
Heat a griddle pan over a high heat. Add the chicken and onion mixture cooking for about 3 minutes before moving and cooking the other side. The chicken and onions should be evenly well charred. Remove from the griddle pan and set aside.
Prepare the cheese sauce by coating the grated cheese in the cornflour before adding to a cold pan along with the milk. Over a medium heat, slowly allow the milk and cheese to heat as it melts into a smooth sauce.
While the sauce is heating through, combine the tomato and onion mix with the coriander, jalapeño peppers and seasoning before adding to the bottom of an oven proof baking dish.
Begin filling the wraps with the chicken filling by adding some of the chicken to the bottom of the tortilla before rolling to secure the chicken inside. Place the filled tortilla in the baking dish, over the tomato sauce. Continue filling the remaining wrap, arranging them next to each other in the baking dish.
Pour the cheese sauce over the filled tortillas before placing in an oven thats been preheated to 180C. Allow the enchiladas to bake for 30 minutes or until the dish begins to bubble and the cheese begins to char slightly. Remove from the oven and allow to cool slightly before adding some sour cream to garnish along with the coriander and chives before serving.

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