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.

Leftover Enchiladas

Ingredients:

• 1 tin of chicken soup;
• 1 jar jalapeños
• 8 flour tortillas
• Grated cheese
• Leftover roast beef or chicken

Method:

1. Chop the leftover meat into small pieces and combine with the jalapenos. Leave to ‘infuse’.
2. Pour a layer of soup into a ceramic dish, enough to cover the base.
3. Take a handful the beef mixture and place it in the centre of a tortilla. Roll the tortilla and tuck into the dish.
4. Repeat until the dish is filled.
5. Pour the remaining soup over the tortillas and add a liberal sprinkling of cheese. I used a mix of mozzarella and mild cheddar.
6. 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!