Sweet & Sour Chicken Enchiladas

Just roll with me on this one. It doesn't take much to figure out what was going through my head when I created this dish. I was craving Mexican food – specifically something wrapped in a tortilla and covered in sauce and bubbling cheese – but I wasn't in the mood for Mexican flavors.

What I was in the mood for was Chinese food – specifically juicy chicken coated in a thick sweet and sour sauce. Once I got the idea of Sweet & Sour Chicken Enchiladas in my head I couldn’t even tempt myself into eating anything else. When I was preparing this meal, My Official Treat Taster kept asking what was for dinner and I was reluctant to tell him, sure it would put him off. He seemed sufficiently satisfied with my reply of chicken, cheese and ketchup, which isn’t really that far off.

The result was fantastic! I can’t remember where I heard this phrase mentioned – possibly a blog – but I’ve got the warning to “Never try and combine dishes from countries that are far apart” in my head. And to whoever possibly wrote that possible blog post I possibly read I say: get in the kitchen and whip these up for I have proved you wrong!

Sweet & Sour Chicken Enchiladas

Ingredients

4 tortillas

1 cup shredded chicken

¼ cup sweet corn

½ onion, diced

diced green onions

1/3 cup cheese, grated

1/3 cup sugar

2 tablespoons ketchup

¼ cup vinegar

½ tablespoon soy sauce

Recipe

1. Preheat the oven to 360°F/190°C and combine the sugar, ketchup, vinegar and soy sauce in a pan over a medium heat. Stir regularly until the sugar has completely dissolved then remove from the heat. You’ve just made sweet and sour sauce!

2. In a bowl, mix together the shredded chicken, sweet corn, onion and half of the sweet and sour sauce until the chicken is well coated. Divide the chicken and vegetable mix equally between the tortillas then roll them up and arrange them side by side on a baking tray.

3. Pour the remaining sweet and sour sauce over the enchiladas, ensuring they’re all equally covered. If it helps, use a pastry brush during this stage.

4. Sprinkle on the cheese and bake for around 20-30 minutes or until the enchiladas are fully warmed through and the cheese is bubbling. Top with the diced green onions before serving.

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