Such an easy recipe that will be a winner every time.
- 10cm tortillas (I love the Blanco Nino soft corn tortillas)
- Revolution Chilli
- Cheddar cheese, grated
- 1 can of chipotle peppers
- Tomato paste
- Finishing it off gear - Sour cream, chopped spring onions, coriander
Cook your rice as you like it and season it up
Next we’ll make the enchilada sauce; pop 2-3 chipotle peppers in a small sauce pan and get them warming up
Add roughly 1 tablespoon of tomato paste and get them both toasting and getting a nice golden colour on the bottom of the pan
Pour in a pint of water, bring it all up to a boil and let it simmer for 5 minutes of so
Let it cool a touch and then give it a blend with a hand mixer or however you do it yourself
Now you’re ready to make the enchiladas; get yourself a baking dish or casserole and have everything laid out ready to go - your rice, chilli, grated cheese, tortillas and enchilada sauce.
Lay one tortilla out on a board and pop some rice down the middle. Add in some Revolution Chilli, give it a roll up and pop it straight in the baking or caserole dish. Repeat this and lay them all snugly in the dish. Pour over your enchilada sauce getting them nice and coated but also with a nice layer of sauce on the bottom. Sprinkle over the grated cheese abundantly and they are ready for the oven. Pop the dish in the oven for 20 minutes until the cheese is bubbling and the tortillas are turning golden brown.
Once it’s out of the oven it’s time for finishing it with style. I like to give it a few dollops of sour cream, some chopped spring onions and finish with some ripped coriander.
Serve straight away with some lime wedges for an easy yet special dinner.