Chilli Enchiladas

Recreating a Mexican food using up leftover chilli to make enchiladas, finished on the Big Green Egg. Similar to a burrito, a tortilla is filled with ingredients and covered in a savoury sauce. This dish is much wetter than a regular burrito.

We’ve gone for filling the tortilla with leftover chilli and covereing with a tomato spice sauce and cooking before adding our favourite condients such as sour cream guacamole.

Cooking surfaces

BBQ Temperature

Ingredients

1 portion of smoked chilli or OTT chilli
1 pack small tortilla wraps
Enchilada sauce
50g grated cheese

Enchilada Sauce

2 tbsp vegetable oil
1 tsp chilli chilli flakes
1 tbsp kashmiri chilli powder (mild)
2 tbsp flour
200ml water
500g passata
1/2 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp onion salt
1 chicken cube
juice of half a lime
salt and ground black pepper to taste

To serve

Toasted Corn Salsa
Guacamole
Soured Cream
Fresh coriander for garnishing

Equipment

Tefal Ingenio saucepans for the sauce

Method

For the sauce

Heat the oil in a pan, stir in the chilli powder and flour. You’re making a roux like you would for any sauce. So keep stirring the mixture to stop the flour from burning for about 1 mnute until the mix has darkened in colour.
Stir in the remaining ingredients gradually until smooth. Keep cooking for about 10 minutes until the sauce has thickened. Set aside.

To assemble the enchiladas

Setup your Egg for a direct cook at 180°C with the stainless steel grid.
Pour about a third of the enchilada sauce into the bottom of your pan.
Take a tortilla wrap, load with some chilli across the middle. Roll and placed in your pan. Repeat this step until you’ve made the desired number of enchilladas and lined them up in the pan.
Pour the remaining tomato sauce over the enchiladas and sprinkle over the grated cheese.
Place your pan in the Egg and cook the enchiladas for about 25 to 30 minutes.
Now serve the enchilidas with the salsa, guacamole and soured cream. Garnish with fresh coriander.