|Enchiladas with a filling of chicken & carrots|
I got one and a half cups of stock from the leisurely cooking but to add more ingredients to it, I fried up a large chopped onion and two blanched and chopped tomatoes. 2 teaspoons of red chilli powder went into the pan. Then I added about half a cup of water to it and cooked it for a while. This was strained and added to the stock. With so much flavour in the liquid the only other thing left was to thicken it. So I heated up two tablespoons of olive oil, added 1 1/2 tablespoons of flour and cooked till the raw smell went off. Then I added the stock (remember all the ingredients that went into it) and let the mixture get a little thick. Then I transferred it to a bowl where it was left to cool.
Place 1 cup flour and 1/cup maize flour in a bowl. Drizzle about a tablespoon of oil, add a pinch of salt and knead to a soft dough by adding lukewarm water. Set aside for about 10 minutes covered with cloth.
Divide the dough into 8. Roll out into a medium-sized roti and cook in a tawa till done on both sides. Brush with a bit of olive oil. Repeat with the rest of the 7 rotis.
1 cup of chicken breast, cut into small pieces
1/2 cup of carrots, picked from the stock earlier just when they turned soft
2 tbsp of the strained onion/tomato mixture from the making of the sauce
Pinch of pepper
Salt to taste
A quarter tsp red chilli powder
1 tsp olive oil
Leaving aside the oil and the carrots from this list, mix the rest with the chicken pieces. Heat the oil in a pan and fry the chicken in it till cooked through. Remove from the stove and set aside.
|The filling/folding & the scattering of cheese|
I used Cheddar. Grate a cup of the cheese and set aside till needed.
Preheat the oven at 180C as you get on with the assembly. Grease the baking dish lightly with oil.
Take one roti and spread a teaspoon of sauce on its surface. Add a few carrot discs, a few pieces of chicken and some grated cheese. Fold the roti and place it on the baking dish with the seam side down. Repeat with the rest of the rotis till all the filling is used up. Pour the remaining sauce all over. Scatter the rest of the cheese all across. (I felt that there should have been more sauce but there was none left. So I sprinkled some water on the exposed portions of the rotis).
Bake for about 15-20 minutes till the cheese melts and the sauce bubbles away merrily.
Remove and let it cool down. Garnish with coriander leaves before serving.
|Just out of the oven!|