Posie’s Place

My best friend Natalie and I can sit talking on the phone for hours talking about food. Natalie is a great cook and so is her boyfriend Gareth. Last year when we were back in Glasgow Natalie and Gareth invited us over for dinner, Gareth said he would cook enchiladas. Natalie had told me that Gareth made exceptional enchiladas so I was really looking forward to trying them. Natalie was absolutely right, they were amazing!!

I hope Gareth thinks I did his recipe justice, I singed the ends of the tortillas slightly but they were still really good!

GARETH’S EXCEPTIONAL ENCHILADAS

Serves 2

INGREDIENTS

• 2 Roast chicken breasts, shredded (it is essential to use roast chicken nothing else gives the same flavour)
• 100g Garlic and herb soft cheese (I used low fat cheese)
• 25g Cheddar cheese, grated
• 1 Red pepper, sliced
• 1 Small jar mild salsa (235g) – you could use homemade but I didn’t bother
• 2 Large flour tortillas
• 100g Spicy chorizo, cubed
• 1/4 Cup Passata
• 3 Tbsp Fajita seasoning
• Olive oil
• Pickled Jalapenos

PREPARATION

1. Preheat the oven to 200°C.
2. Fry the chorizo and the red pepper strips in a little olive oil until the chorizo begins to crispen and the peppers are soft.
3. Add the shredded chicken and the fajita seasoning and allow to cook for a couple more minutes.
4. Add 1/2 the jar of salsa, the 1/4 cup of passata and the cream cheese, stir thoroughly until well combined.
5. Spoon half the mixture onto each tortilla, roll up and place into an ovenproof dish.
6. Top each enchilada with the remaining salsa, the grated cheese and some jalapenos.
7. Bake in the oven for about 10 minutes or until the tortillas are crisp and the cheese is bubbling.
8. Serve with sour cream and guacamole.

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