Chicken and chorizo enchiladas


Image and recipe from Dining at Dusk by Stevan Paul, photography by Daniela Haug. Murdoch Books, RRP $39.99.

Makes 8

  • ½ roast chicken (ready-made)
  • 425g can black beans
  • 2 chorizo sausages
  • 3 Tbsp olive oil
  • 800ml (3¼ cups) salsa roja
  • Salt
  • Chilli sauce
  • 8 large tortillas
  • 200g (1½ cups) Monterey Jack or cheddar cheese
  • 50g (⅓ cup) feta
  • 4 tomatoes, mixed or all red
  • 1 small red onion
  • 4 sprigs coriander
  • 1 Tbsp white wine vinegar
  • 150ml (⅔ cup) sour cream

Pull the chicken meat, including the skin, off the bone in bite-sized pieces. Rinse the beans under cold water and drain. Finely dice the chorizo. Heat 1 tablespoon olive oil in a large non-stick pan and fry the chicken and chorizo for 3-5 minutes. Add the beans and about a third of the salsa roja. Season with salt and chilli sauce to taste.

Preheat the oven to 200°C. Divide the chilli mixture among the tortillas and roll the tortillas up. Spread a little of the remaining salsa across the bottom of a baking dish. Transfer the enchiladas to the dish and cover with the remaining salsa. Sprinkle with the grated cheese and crumbled feta and bake in the preheated oven for 25-30 minutes.

Meanwhile, quarter, deseed and dice the tomatoes. Peel and finely dice the onion. Chop the coriander and combine with the tomatoes and onions in a bowl. Toss with the vinegar and 2 tablespoons olive oil and season with salt. Remove the enchiladas from the oven. Top with the fresh tomato salsa, drizzle with sour cream and serve.

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