Image and recipe from Dining at Dusk by Stevan Paul, photography by Daniela Haug. Murdoch Books, RRP $39.99.
Makes 8
- ยฝ roast chicken (ready-made)
- 425g can black beans
- 2 chorizo sausages
- 3 Tbsp olive oil
- 800ml (3ยผ cups) salsa roja
- Salt
- Chilli sauce
- 8 large tortillas
- 200g (1ยฝ cups) Monterey Jack or cheddar cheese
- 50g (โ cup) feta
- 4 tomatoes, mixed or all red
- 1 small red onion
- 4 sprigs coriander
- 1 Tbsp white wine vinegar
- 150ml (โ 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 200ยฐC. 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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