After all the drama of my car accident the week before, last week I was nursing a very poorly Christopher who was off school with a terribly upset stomach. Not much time for anything except cuddles and lots of laundry, though I did manage to keep a lunch date with friends to celebrate of of their birthdays. Cooking was limited by the facts of Karl's shifts and Christopher's inability to eat anything, so I used what little evening time I had for rest and relaxation as far as possible. However, I'm now back, as it were, and this week I will try again to get things back to normal again (famous last words...) and for us that started with a family meal. Tonight I cobbled together lots of bits and pieces and made a really good dinner which was so popular I just know I'll repeat it again and again. It started as a way to use up a pack of wholemeal tortillas that Hubby brought home (as they were reduced to the bargain price of ninepence), which had been sitting in the freezer for a while.
Mustering the minute sum of my Mexican cooking knowledge, I came up with this little wonder, which is basically my riff on enchiladas. I made the filling and sauce together, scooping the 'bits' out to fill the tortilla rolls, then used the sauce to moisten the dish before topping it all off with cheese.
If you prefer, use strips of beef or pork instead of chicken. The Mexican Pepper Recaudo is available online from Mexgrocer as Mexican Marinade & Grill Sauce, or you could subsitute the equivalent quantity of some other Mexican-style cooking sauce)
4 cloves garlic, peeled
1 onion, sliced
500g chicken, cut into strips
2 red peppers, deseeded and sliced
400g tin chopped tomatoes
1 x 311g bottle Mexican Pepper Recaudo (and see above)
6 flour tortillas (mine were wholemeal but - meh!)
grated cheese (strong cheddar for preference)
Heat some oil in a big pan and, when hot, fry the garlic cloves until they begin to colour. Scoop them out of the oil and discard them. Drop in the sliced onion and cook briefly to soften, then add the chicken strips and peppers and fry until the chicken is cooked through. Tip in the tomatoes and the Recaudo, then bring the sauce to the boil. Scoop out the chunky chicken and vegetables with a slotted spoon and use to fill each of the 6 tortillas, rolling them up and laying them side-by-side in an ovenproof dish. Pour the sauce over and around the tortilla rolls, then top with plenty of cheese. Bake at 200 for 25 minutes until browned on top, then serve.
We ate ours with a simple green salad; all it needed, really.