For any expats reading this, I have basically found a really easy way to make it. I drain a can of chopped tinned tomatoes, and roast two green peppers and a green chilli. After it's roasted for about 40 minutes in a 200C oven, I wrap the chillies and peppers in cling film until it becomes room temperature, then remove the cling film and the skin of the chillies and peppers just peel off. I take out the seeds of the green pepper, and reserve the seeds on the chilli to make it as hot as I'd like. Then mix it with the drained tomatoes. Voila! Instant Rotel. The good thing about it is you can make it as hot or mild as you want. Anyways, this is what you need for the chicken enchiladas recipe that I'm making of my mom's.
Sometimes if can get to Coolchile.co.uk in the right season, they sell poblano peppers which are infinitely better in flavour when compared to green peppers. But since those are hard to come by, this is a really easy short cut to the recipe. And oh yea, I forgot to mention the other difficult part to this recipe. Corn Tortillas. Never in the UK have I ever tried to make enchiladas with the crap that Old El Paso tries to sell as corn tortillas. I have to order mine at about £2.50 a dozen from CoolChile.co.uk. Fair enough because they're the exact right kind I need for this recipe. I have linked to the exact ones I use for reference. They have a 'bakers dozen' I believe which is 13, so I that's what these make 13 fat enchiladas. Adjust as you like, but these are pretty authentic to my moms.
On another note, I usually do everything in advance and then just assemble on the day.
1 1.3kg small chicken boiled and deboned
13 corn tortillas from coolchile
350g mild lighter cheddar cheese finely grated
1 large onion chopped in a food proc
2 green peppers
1 400g tin chopped tomatoes drained
750ml chicken stock – I used the liquid from the boiled chicken
1 clove garlic
Boil the chicken and debone. Of course you can use pre deboned chicken, you'll need about 500grams. I boil mine with onion, pepper, garlic and salt.
Roast the bell pepper and chilli for 40minutes at 200C, wrap in clingfilm and wait till room temp.
Dice and set aside.
Grate the onion in a food processor.
Grate the cheese on the fine setting, put in the fridge if not using immediately.
For the Sauce:
Next take off the skin on the green pepper and remove any seeds (see instructions in paragraph), and chop finely.
Stir into the butter and flour mixture until coated.
Slowly add in the stock 250mls at a time, and add more when it boils thick. Add stock slowly and simmer until you get a thick sauce that covers the back of the spoon. You might need slightly less than 750ml, so eyeball it.
|1) spread some sauce around|
|2) fill the tortillas|
Spoon about a quarter to half a cup of sauce onto the bottom of the casserole dish and spread around so the enchiladas don't stick.
Get your assembly station set up, cheese, grated onion, and chicken all in a row.
|3) roll up and snuggle side by side|
|4) Pour over some sauce|
***Make sure you leave about a third of the cheese for the top at the end.
Pour over the sauce, (if you're using two dishes, make sure to appropriate enough for both), then next with the remaining cheese.
Bake at 180C for about 40 minutes uncovered for 5 more.
|5) cover with cheese|