There are a lot of cool ideas for food mash ups, but an enchilzone is my new favourite. I had the idea when we were travelling recently and ate at a restaurant that had Italian food and Mexican food on its menu. My brother and I were discussing combining the two. Fajita pizzas would be an obvious choice. Maybe burrito filling layered between tortillas like a lasagne. We had many ideas, but our winning one was definitely an enchilzone though!
It is a delicious enchilada filling, encased with a crunchy folded tortilla like a calzone pizza and baked with the enchilada sauce over the top. And plenty of cheese, of course! I used a chicken filling, but you could experiment with whatever you like in your enchiladas.
Ingredients (makes 4 enchilzones)
– 300g passata
– 2 teaspoons each of: ground cumin, oregano, brown sugar, ground coriander, paprika and chilli powder (optional)
– 1 medium sized onion, peeled
– 2 garlic cloves, peeled
– 2 peppers (your choice of colours – I use a green and a yellow)
– 2 chicken breasts
– 4 flour tortillas
– 150g grated cheese (such as cheddar or Monteray Jack)
To serve – sliced jalapeños and soured cream
1. Preheat the oven to 180*C. Pour the passata into a small saucepan with half of each of the spices. Simmer over a low heat and leave to thicken. Stir occasionally.
2. Slice the onion, garlic, peppers and chicken. Heat a little oil in a large frying pan and sauté the onion and garlic for about 2 minutes. Add the chicken and stir for five minutes, then add the pepper.
3. Stir in the other half of the cumin, oregano, sugar, coriander, paprika, and chilli powder to the chicken and vegetables. Coat thoroughly. Cook for about 10 minutes until the chicken is cooked through. Taste and season with salt and pepper.
4. Place a quarter of the chicken mixture in the centre of a tortilla and fold over. (You can use a dab of the tomato sauce as a glue if necessary.) Repeat three times.
5. Taste and season the sauce. Spoon over the folded tortillas in a line down the centre. Sprinkle the grated cheese over the top.
6. Bake for 15 minutes until the tortillas are crisp and the cheese is melted. Serve with sliced jalapeños and soured cream.
Follow me on Twitter for more recipes