Staffordshire Enchiladas

 

I know that Enchiladas come from Mexico but these are a little different as I make them with Staffordshire Oatcakes. Not to be confused with Scottish Oatcakes the Staffordshire variety are like a pancake and made with oatmeal, flour and yeast. They are particularly nice served warm with melted cheese on. I've used them in this recipe in the place of flour tortillas so if you can't get hold of oatcakes you can use tortillas or savoury pancakes instead. I've also used cooked chicken leftover from yesterday but this can be replaced with beef, pork or turkey.

Staffordshire Enchiladas

2 tbsp oil

1 onion, chopped

1 clove of garlic, chopped

1 Green pepper, sliced

tsp ground coriander

tsp ground cumin

1/2 tsp cayenne papper

tsp smoked paprika

1 can of chopped tomatoes

1 can of red kidney beans, drained

cooked chicken (leftovers)

Pack of 6 Staffordshire Oatcakes

150g cheddar cheese, grated

• Heat the oil in a large pan and fry the oil and garlic for 2 minutes
• Add the pepper and spices (you can add fresh or ground chilli at this point too if you want it spicier) and fry for 4-5 minutes
• Add the tomatoes and beans, replace the lid and cook for 10-12 minutes, stirring regularly
• Set half of the mix aside and stir the cooked chicken into the rest
• Divide the chicken & sauce between the oatcakes and sprinkle with a little of the grated cheese
• Roll the oatcakes up and place in a greased baking dish (join side down)
• Cover with the rest of the sauce and cheese
• Bake in a preheated 180 degree (C) oven for 30 minutes, until golden brown

Serve with salad