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…are almost certainly the food of the gods. Combining elements of the all time greatest things (Lasagne, Mexican food and the colour green) into one swirling melting pot of delicious-nocity. This recipe is one we stumbled upon from the From Scratch Club blog (which is most definitely worth looking at).
Billed as Quick Chicken Enchilada’s we decided not to go for the pre-fab chicken option but to roll our own slightly different recipe. We also adjusted a few quantities and have provided measurements in grams and millilitres as opposed to cups (which generally make zero sense to us as a unit of measurement, although that is a topic for another time!).
We also had a Friend coming around who is obsessed with the colour green so this seemed the perfect meal for her!
The pedantic amongst you might note that this may not, technically speaking, be a baking-recipe-for-idiots as our blog title implies it should be, just your bog standard oh-so-delicious-cooking kind of recipe. So to any hard-line baking pedants who may raise objection, we offer up this pun-ny picture as an apology.
Serves: 3 hungry adults (so probably about 5 normal people!)
Prep time: 1 hour (Can you do this quicker? Let us know in the comments!)
Cooking time: 20 minutes
Equipment: 3 litre Baking Dish, Blender, 2x Saucepans, 1x Frying Pan, Chopping Board, Knife, Cheese Grater
- 500g Chicken Breast – Cut into small chunks
- 120g Spinach – Washed
- 1x Large Onion – Chopped
- 1x Green Chilli – De-seeded and finely chopped
- 1x Green Pepper – De-seeded and chopped
- 3x Garlic Cloves – Crushed and finely chopped
- 6x Tortillas
- 60g Butter
- 35g Plain Flour
- 475ml Milk
- 475ml Chicken Stock
- Vegetable Oil – for frying
What to do
First things first, pre-heat your fan oven to 180C.
Next, prep all the veg and chicken (because things get hectic later on if you don’t!).
Then, heat up some vegetable oil in a frying pan on a medium heat. When it’s hot, add the pieces of chicken.
When the chicken looks completely sealed, add the onion and cook for a few minutes until it looks good and soft.
Then add your peppers, stirring occasionally with the heat turned right down.
Meanwhile, in a pan on a hob far, far away, gently heat the milk and stock together (or in a microwave, your call).
In another pan, melt the butter on a very low heat, not letting it boil. When it is good and runny, add the chopped garlic. Wait until you can smell the sweet garlic stench and then add the flour, stirring constantly.
When it has a good paste like consistency, slowly add the stock and milk mixture (or Stilk, as I like to call it). Stirring constantly until it is all in there. Then, bring this sauce to the boil whilst still stirring, and turn down slightly whilst you do the next bit.
Whilst this is all going on, whizz up 100g of the spinach and all the chilli into a pulp (possibly using a blender or some other such device!) and stir this intensely green looking mush into the white sauce that you just made.
Then, pour about half this green sauce into the pan with the chicken, onion and peppers, mixing it all up.
Pour enough green sauce into your oven dish to cover the base, then add the tortillas, filling each with some chicken mixture, grated cheese and a couple of pieces of spinach. Roll into tubes and line up along the dish. When this is complete, cover with the remaining sauce and a liberal showering of more grated cheese.
Finally, pop into the oven for 20 minutes, go and fetch your sombrero and listen to a bit of this video:
Get out the oven and chow down on your green Mexican feast!
When you have emerged from your resultant food coma, leave us a comment below!