We wanted some flavour – and something different. I googled things and couldn’t find what I wanted so decided to combine a few ideas and make a meal! This really didn’t work out on the first night – didn’t finish the cooking the way I wanted it – so we ate in 2 shifts.. the first night was ‘blah’ – the 2nd night was amazing!
I work full time and long hours, so cooking needs a bit of planning ahead, I didn’t on this occasion!! Anyway – the final feed was brilliant – and definitely worth trying.
I will post the ingredients and basic recipe below the (Phone pic) images.
Ok here’s the deal:
- 1 tb curry powder
- 1 tb flour
- 1 tb butter
- 1 finely chopped spring onion
- Pinch cayenne (optional)
- 1/2 tsp salt
- 1 cup milk or coconut milk or evaporated milk 375g can
Melt butter in a saucepan, add flour & curry powder, cayenne if you use it – and stir till smooth. Slowly add the chosen milk and stir till smooth and thickening. Throw the spring onions in and stir in.
- 1 red capsicum
- 1 zucchini
- 2 carrots
- 1/4 cabbage
- olive oil
- 2 chicken breasts – cooked and shredded
- Tortilla wraps 1pkt (is too many.. )
Slice into strips, place on a tray and drizzle olive oil over the vegetables. Bake at 180C for 10 mins, turn, bake a further 10 mins. Adjust as necessary as you don’t want to burn them, and every oven is different.
Assemble the enchiladas:
Pour some of the curry sauce over the shredded chicken and combine till all chicken is coated. Cook the Tortillas in the microwave for 1 minute (soften them). Place the veggies & chicken/curry mix onto the tortillas. Baste one side of the tortilla with butter so they will stick. Place the enchiladas onto a tray JOIN SIDE DOWN, and bake at 180 for 10 mins.
The rice: (slight adaption from a web recipe)
- 1 c basmati rice
- 2 c water
- 1/4 c roasted peanuts
- 1tsp minced fresh ginger
- 3/4 c grated carrots
- 1tb margerine
- 1 onion sliced finely
- cayenne pepper to taste
- chopped, fresh coriander
Combine rice & water, bring to a boil over high heat. Reduce heat to low, cover with lid & allow to steam until cooked. About 20 mins.
Heat the margarine in a pan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown.. about 10 minutes. Stir in the ginger, carrots, and salt to taste. Add the chopped peanuts & reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper. When rice is done, add it to skillet and stir gently to combine with other ingredients. Sprinkle with chopped coriander (I didn’t coz I don’t like coriander personally – but I love all other herbs!)
Serve up! All I used otherwise on the plate was some of the fancy lettuce, cheese, and some cherry tomatoes.
Arrange sliced enchiladas on the plate and pour over some curry sauce.
Very tasty, and a keeper in my books!