Before we go any further, let me make one thing clear: I hate roast dinners. Very little fills me with more dread than the
threat promise of a Sunday roast. This is not a reflection on the culinary skills of my loved ones, but rather a frustration of our national dish being so… dull.
Anyway, yesterday was one of those Sundays, which left the conundrum of what to do with the leftovers… I spent some time on Pinterest and came across a recipe for enchiladas. Liking the sound of them, I went through the recipe and removed everything I disliked… the recipe below is what we were left with.
- 1 tin of chicken soup;
- 1 jar jalapeños
- 8 flour tortillas
- Grated cheese
- Leftover roast beef or chicken
- Chop the leftover meat into small pieces and combine with the jalapenos. Leave to ‘infuse’.
- Pour a layer of soup into a ceramic dish, enough to cover the base.
- Take a handful the beef mixture and place it in the centre of a tortilla. Roll the tortilla and tuck into the dish.
- Repeat until the dish is filled.
- Pour the remaining soup over the tortillas and add a liberal sprinkling of cheese. I used a mix of mozzarella and mild cheddar.
- Bake at 200°C for 25 minutes
I served the enchiladas with my quickle onions, salsa frescaand potato wedges.
The dish received abundant praise from Dad, who is notoriously wary of any new dishes, “It was f****** lovely!” Praise indeed!