Curry Enchilada with Carrot Rice

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.

Here goes:

Vegies
I used carrots, zucchini, red capsicum & cabbage, sliced them into strips. Drizzle some olive oil over them, and roast for around 20 mins (turning half way) in the oven at 180C – this does depend on your oven so check on them so they don’t burn!
The chicken was steamed in the microwave.  One piece takes around 5 mins on high.  I cooked 2 pieces and let it cool - then shredded it.  The roasted veggies came out beautiful and tender.  On a tortilla (or your choice) I arranged them.. and buttered one edge so it would stick together nicely. (Olive spread actually - all I had at the time).
The chicken was steamed in the microwave. One piece takes around 5 mins on high. I cooked 2 pieces and let it cool – then shredded it.  I added some of the curry sauce to the chicken when it was still in the bowl, enough to coat it and a little more.  The roasted veggies came out beautiful and tender. On a tortilla (or your choice) I arranged them.. and buttered one edge so it would stick together nicely. (Olive spread actually – all I had at the time). Sorry about the awful photos! ARGH!
Rolled and on the tray ready to go into the oven at 180C for about 10 mins, this was just to get them to stay together nicely... I don't know if this is necessary - but it worked! Some I cooked longer as I was running out of time for dinner - so turned a few and put them back in the oven for another 10 mins till heated through  and a little crispy.
Rolled and on the tray ready to go into the oven at 180C for about 10 mins, this was just to get them to stay together nicely… I don’t know if this is necessary – but it worked! Some I cooked longer as I was running out of time for dinner – so turned a few and put them back in the oven for another 10 mins till heated through and a little crispy.
An adaption from an old favorite.  In the recipe I have given you choices, I used condensed milk however I think coconut milk would have been even more tasty!
An adaption from an old favorite. In the recipe I have given you choices, I used condensed milk however I think coconut milk would have been even more tasty!
Ugh.. so this is where my cooking ended on night 1.. we had to eat.. I had to get to bed!! Looks SO bland and horrid.. wasn't bad though..
Ugh.. so this is where my cooking ended on night 1.. we had to eat.. I had to get to bed!! Looks SO bland and horrid.. wasn’t bad though..
Nice flavour inside..
Nice flavour and looks nice.. well kind of.. on to the next day now!
In a saucepan, preparing the carrot, onion & roasted peanuts before adding the rice.. the smell was amazing
In a saucepan, preparing the carrot, onion & roasted peanuts before adding the rice.. the smell was amazing
Oh wow!! This came out SOOO good.. and will be a regular on my table! AMAZING!!!
Oh wow!! This came out SOOO good.. and will be a regular on my table! AMAZING!!! In case anyone can tell – I used Jasmine Rice as I had run out of Basmati.  I will use Basmati next time.  Jasmine worked just fine but I have put basmati in the recipe as it is my preferred rice for this kind of dish.
I had kept some of the curry sauce from the night before.. just reheated and stirred a little to ensure it was a smooth consistency
I had kept some of the curry sauce from the night before.. just reheated and stirred a little to ensure it was a smooth consistency
Some of the choppings - not sure where this came into the picture - but here it is.. all bits ARE in the final images!
Some of the choppings – for plating ..
The enchilada's.. no - I didn't put them back in the oven.. in fact I put them in a pan and fried them a little, which was my initial idea. A little olive oil, hoping to add a bit of moisture to the tortillas - it worked, much much nicer than the previous feed.  I then sliced them into pieces diagonally (trying to be arty farty) and placed them on the plate, poured sauce over them, plenty of it.. and green things.  Served also with some Carrot Rice and a light Salad
The enchilada’s.. no – I didn’t put them back in the oven.. in fact I put them in a pan and fried them a little, which was my initial idea. A little olive oil, hoping to add a bit of moisture to the tortillas – it worked, much much nicer than the previous feed. I then sliced them into pieces diagonally (trying to be arty farty) and placed them on the plate, poured sauce over them, plenty of it.. and green things. Served also with some Carrot Rice and a light Salad
An overhead view.  This was an awesome combination and I was pretty proud of my creation.  It's not so strong that kids can't eat it, in fact it was pretty mild, but SO SO tasty!! My 'kids' want it again!
An overhead view. This was an awesome combination and I was pretty proud of my creation. It’s not so strong that kids can’t eat it, in fact it was pretty mild, but SO SO tasty!! My ‘kids’ want it again!

Ok here’s the deal:

The curry: 

  • 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.

The Enchilada: 

  • 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!

Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s