Thursday, 27 November 2008

Enchiladas My Way Chicken and Vegetarian

Receita em PORTUGUES clique AQUI


Above you can see the enchiladas i made the small dish is the Vegetarian the large one is the Chicken, this was an easy and cheap recipe to satisfy two different food requirements here in my house, which means you can indeed make this very versatile recipe in either vegetarian version, meat or both like I did.

For this I used....

Recipe Ingredients:

  • 1 pack of plain tortilla wraps (or you can make your own)
  • 1 large pepper (cut into thin strips)
  • 1 large onion (cut into thin strips)
  • 2 garlic cloves (minced)
  • 1 hot chili thinly sliced
  • 1 can of kidney beans
  • 1 can of tomatoes
  • a tea spoon of cumin
  • a soup spoon of oregano
  • 2 medium or 3 small chicken breast slice into thin strips (for the meat ones)
  • 250grs of Quorn mince (for the vegetarian ones)
  • Bechamel sauce (I always make mine but you can buy made if you want)
  • 2 large spoons of tomato concentrate (diluted in water to form a thick cream)
  • 2 large tomato paste (to add to sauces)
  • salt and pepper to taste
Very very easy to make in a wok pour some olive oil, place on the stove until very hot, add then the 1/2 pepper, 1/2 onion, 1/2 garlic, salt and pepper and 1/2 cumin and half of the sliced chilli, cook until the onion browns a bit and then add the oregano and the chicken, always stirring make sure the chicken strips are well sealed, once sealed then add the 1/2 tomato tin and one large spoon of tomato paste.

Let this cook for about 7 minutes, then assemble the Enchiladas: Put a row of filling about one third from the edge on top of that a couple of spoons of bechamel, wrap the soft tortilla around the sauce and lay it in the tray to go in the oven repeat process until the tray is full. Then on top spread some more bechamel sauce and put a line of tomato cream along each roll then sprinkle some oregano and grated cheese, than goes in the oven for about 20-25 minutes gas 200c, until golden brown on top, then serve with some grated carrot and some sliced spring onion or a salad of your choice.

For the vegetarian one exactly same thing just replace the chicken with vegetarian mince (Quorn).

I make the Bechamel sauce as follows: put some milk in a pan add a knob of butter some salt and some pepper (black freshly milled) the also a little nutmeg, once nearly boiling put a couple of spoons of plain flour in a glass and add water til about half of the glass, with a little whisk, mix it well until there are no lumps, pour it all into the hot milk and whisk constantly until thickens up, don't worry if not to thick yet as now you add a hand full of grated cheese, continue to whisk and you should get the most perfect bechamel (the milk you use should be about half a pint 250-300 mils. *tip if to thick add a little more milk while stirring, and if to liquid add a little more flour mixed in water*



Enchiladas My Way Chicken and Vegetarian

Chicken and vegetarian wraps in tortilla pancakes, with bechamel baked ...

See Enchiladas My Way Chicken and Vegetarian on Key Ingredient.

21 comments:

Christelle said...

Yes I like to give vegetarian alternatives too:)
Makes it easier when you cook as you can do both in one meal :))

Rico said...

Thanks for your comment it really is appreciated, and thanks for dropping by hope you can keep coming. :)

Joie de vivre said...

Saw this post on Foodbuzz yesterday. Looks yummy!

The Duo Dishes said...

The biggest enchiladas we've ever seen! Wowzers. They look so cheesy and tasty. We're pulling out our forks, knives and bibs nows!

Rico said...

Merci a lot...your comment is appreciated, hope you my future recipes will please you too :)

Rico said...

Hi Duo....You darn right they were big ...you should have seen me eating them ...got cheese all over myself and I wasn't the only one ...but was fun...thx so much for your comment...your recipes are great too.. :)

Chef E said...

Ha, brings back great memories of me making huge ones in Texas when I was in college for all my friends...someone said once 'you should open a burrito stand'...

I also have to cook vegetarian for my clients who eat two ways in households, so I also try and represent both on my site! Great and yummy looking!

Rico said...

That's great Chef E, thx for the comment, and is great to know your passion for food also started when you were young...I am also happy to revive such great memories...I am not vegetarian but I love vegetarian food...I started cooking from when I was 9 years old, on my mum's portable barbecue I used to make soups with a girl neighbour and on a little oven grill I used to make biscuits and cookies, then distributed them through my neighbours (this was in Portugal where I am originally from)...cheers making more vegetarian soon :)

Trupti said...

That is awesome...I like this vegetarian version..so different than mine. Came here through foodbuzz, will be back!

cheers,ts
the spice who loved me

shizuokagourmet said...

Dear Ricardo!
Greetings again!
Didi you know that "Rico" (pronounce rikoo) in japanese means "clever"?
You certainly deserve the compliment!
Cheers,
Robert-Gilles

Rico said...

"Merci" once more Robert...."Domo arigato" for your comment, funny that about Rico, I play RPG games and I always call my characters Rikoo and Rikaa but I never knew the meaning ...cheers...hope you have the time to make the enchiladas and see how good they really are.

Varsha Vipins said...

Oh..That looks damn yummy...I feel like grabbing it right from the screen..:)..saw this through foodbuzz..tc

Rico said...

Thank you so much Varsha, your comment really is appreciated.

Haley said...

Wow! These are some of the biggest enchiladas I've ever seen!! And they look so tasty!

I would love to write about your enchilada recipe on our blog! If you are interested send me an email at haley@keyingredient.com

Thanks!
Haley, KI Blogger

Rico said...

It is true these enchiladas were very large, but if you knew my family most of us found them just the right size...hehe...ok I will mail you. Thx for feedback. loved it.

Julie said...

Hi, I also found you through foodbuzz...these enchiladas look great! I could use one right now.

Rico said...

Thank you so much Julie, for having dropped by and for your lovely comment ..have yourself a Merry Xmas

jlarson750 said...

I'm going to have to try this just because I am curious how the kidney beans would taste in an enchilada, also, great work on your blog, I really like it.

Ricardo said...

I am delighted to know that you're going to try it ...you will not be disappointed..kidney beans and cheese ...yum yum really good combo...obviously not on their own lol..love your comment..thx

Pegasuslegend said...

awesome recipe I will diffinitely be making this one soon! looks amazing! nice job

Rico said...

Thank you so much really is appreciated your comment, and I guarantee that you will not regret making this recipe ...it is indeed delicious. kisses xxxx

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