Cheatin' chicken enchiladas

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Sliced peppers added, cooked and ready to roll

This recipe is a fridge-cleaner. It happened because I needed to use up a (frozen) carton of Waitrose green Thai chicken soup and also needed a photograph of enchiladas. The ingredients were those to hand so you could easily meddle with them.

If you are not using a spicy soup, then add a few finely chopped chillies (to taste) and either a can of chicken soup or some chicken stock that has been thickened with a tablespoon of flour.

Ingredients

Enchiladas with Waitrose green Thai soup

• 220 g chicken fillets, chopped
• 600g pot of green Thai chicken soup - or 568 lm (1 pint) chicken stock, thickened with flour or cornflour
• 150 g Emmenthal cheese, grated
• 2 sticks of celery, choppped into thin crescents (half moons)
• 1 large onion, peeled and sliced
• 3 tablespoons garlic olive oil or olive oil and 1 garlic clove, crushed
• 8 closed-cup mushrooms, sliced thinly
• 7 sun-dried tomatoes, sliced (in oil, with a little of the oil, if needed)
• 1 teaspoon freshly ground white cumin seeds
• 1 teaspoon dried oregano leaves
• 1 green bell pepper, sliced
• 8 flour or corn tortillas

Mise en place

• Preheat the oven to 180° C (350° F - Gas 4)

Method

1. In a wok or frying pan, heat the garlic olive oil gently and fry the celery and onions for about 5 minutes until softened
2. Add the mushrooms and sliced tomatoes and a little of the oil if needed
3. Fry for a few minutes
4. Tip in the chopped chicken fillets and the ground spices and cook until the chicken seems done
5. Add 100 g of the Emmenthal cheese and stir until melted and well mixed
6. Add the chopped peppers and stir without cooking any further
7. Divide the mix into eight portions and roll up in the tortillas
8. Place in an oven-proof dish
9. Pour the soup over the tortillas and sprinkle with the remaining cheese
10. Bake for 30 minutes

Serving suggestions

Serve with a Mango salsa and sour cream