About us

We are a hard working, family of eight. Swimming in the sea when we aren't busy on our small holding. Daddy dragon has to work away a lot, so this blog is to let him keep up with our adventures at home.

Monday, 30 April 2012

An Enchiladas day

Today is...

a den building,

school work doing,

letter writing,


and more planting,

enchiladas day.

We love enchiladas, so much so, that it was only after the hatchlings had devoured 10 of them, that it occurred to me to take a picture.


3 tbsp olive oil
2 red onions, sliced
2 red peppers, sliced
3 red chillies , 2 deseeded and chopped, 1 sliced
small bunch coriander , stalks finely chopped, leaves roughly chopped
2 cloves of garlic , crushed
1 tbsp ground coriander
1 tsp cumin
1 tbsp smoked paprika
6 skinless chicken breasts, cut into small chunks
415g can refried beans or pinto beans if you prefer
198g can sweetcorn, drained
700ml bottle passata
1 tsp golden caster sugar
12 tortillas
200g cheddar , grated
  1. Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and cumin, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
  2. Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
  3. To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Sprinkle with grated cheese and scatter with the sliced chilli.
  4. Heat oven to 200C/180C fan, then bake for 30 mins.

1 comment:

  1. That recipe sounds good. I think I will try it out.