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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