These enchiladas are a hit with crew and guests and I often make them onboard. The filling can be changed to whatever you like, but this version is the one I do on cruises because it involves the least cooking and mess!
Salsa (in a pinch you can use prepared salsa, but I prefer homemade)
- ¼ cup green onions or brown onion, chopped
- 1 Tbsp olive oil
- 1 can of diced tomatoes
- ¼ cup fresh coriander
- 1 Tsp dried oregano
- 2 cloves minced garlic
- 1 Tsp minced jalapeno peppers
- 2 Tsp lime juice (or lemon)
- Salt & pepper to taste
Gently sauté onions in oil for a few minutes then add other ingredients. Boil for 10-15 min to allow flavours to meld. This could be made ahead.
Filling
- 1 smoked chicken breast, diced
- 1 can black beans
- ½ red capsicum, diced
- 1 small can corn
- ½ cup chopped green onions
- 1 cup grated mild cheddar cheese
- ¼ cup fresh coriander
- 1 Tsp minced jalapeno peppers (more or less to taste)
- 1 Tbsp sour cream
Combine all ingredients in a bowl.
To fill tortillas:
- Pack of 10 small flour tortillas
Place ~1/2 cup mixture to one side of tortilla and roll up. Place tortilla in a baking pan with a little salsa on the bottom. Pour salsa over, sprinkle with more grated cheddar and bake at ~180oC until cheese is bubbly (~ 20 min).
Serve with sour cream, avocado and coriander.
