Joe and I are heading off to California tomorrow morning to spend Christmas with my mom’s family, something I haven’t done in a couple of years now. In the mean time, my dad and his fiancé are using our apartment here in Copenhagen and my dad has been here with us for the last few days. I got really amped on going to California, and my stomach is still completely stretched out from all the buffets in Spain, so I decided to try something I’ve never made before: enchiladas. Denmark has caught on alright to tacos, burritos, and nachos, but enchiladas and tamales – some of my favorite Mexican food – are still a little beyond their scope. So I decided to forget a recipe, and just try to get it to look and taste as close to an enchilada as nordically possible. This is what I came up with, and it tasted pretty damn good!

“Enchilada Remix”

Serves 4 to 6 depending on hunger. We found it super filling.

WHAT TO USE

800g Diced Chicken Breast or Thigh Filets

350g Rice (I use boil-in-bag rice)

1 Small Can Tomato Paste

1 Ripe Tomato

1 Zucchini

6 Whole Wheat Tortillas

3 Small Bell Peppers in Assorted Colors

1 Large Yellow Onion

2 Cloves Garlic

.5 Pack Taco Seasoning

1 tbsp Butter or Cooking Oil

.5 Bag Tex Mex Cheese

1 Jar Medium / Mild Salsa (in place of enchilada sauce)

Salt, Pepper, Cilantro, Lime, Jalapeno, and Avocado to taste and garnish

WHAT TO DO

1. Chop up half the onion and one clove of garlic.

2. Dice the chicken.

3. Start boiling your water for the rice bags.

4. Warm the butter or oil on the pan, cook the chicken (spiced or marinated as desired) along with the onion and the garlic. I like to keep the chicken covered so it steams and releases a lot of juice, we will use it later.

5. If your water is boiling now put the rice in and cook for the suggested amount of time.

6. Preheat the oven to 200C.

7. While the chicken and rice cooks, chop the remaining garlic and onion, zucchini, tomato, and bell pepper.

8. When the chicken is done (usually about 15-20 minutes on medium heat for me), take it off the pan and set aside. Leave the yummy chicken broth juice at the bottom.

9. Pour all the veggies in the same pan the chicken was in. Cover and let cook for a few minutes until the rice is done.

10. When the rice is done, pour it out of the bag and into the pan with the veggies and the chicken “broth.”

11. Add 3/4 of the can of tomato paste and half the bag of taco seasoning.

12. Once the rice mixture is evenly blended turn the heat off and get out a casserole dish, the tortillas, lime, cilantro, jalapenos, and avocado.

13. Lay a tortilla on a plate.

14. Spread rice and veggie mixture first, then chicken, then dash of lime, some jalapenos, and a little cilantro.

15. Roll up the mini burrito basically like so.

16. Stick it in the casserole dish.

17. Repeat until the dish is full.

18. Cover with the remaining 1/4 of the tomato paste and as much salsa as you want.

19. Then cover in cheese.

20. Bake for 10 minutes or until cheese is melted and bubbly.

Garnish with chopped avocado, cilantro, and a couple slices of lime.

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