Spicy Chicken Enchilladas

Made with the remains of a Chicken Parmigiana, made a couple of days earlier on the hob  Made with one small chopped leek, one onion, chicken meat from three chicken drumsticks, a 390g pack of chopped tomato with basil and oregano from Sainsbury's, grated Parmigiano Reggiano cheese (about 100g), two garlic cloves, some chicken stock, and a little olive oil.

To recap on the creation of the salsa, I started the leek and onion off in the pan with a drizzle of olive oil, and removed the meat from the drumsticks, stirring the vegetables occasionally. Then I added the chicken and some hot water, and added the chicken stock. I turned up the heat, and added the chopped tomatoes. I added half of the grated cheese (you can use mozarella instead if you prefer), and stirred it into the sauce. Cook for twenty minutes under glass at a low heat once it comes to the boil. Stir occasionally.

To create a salsa for the spicy enchilladas, I added a couple of chopped green chillies, with all of the pith and seeds removed, and a dessert spoonful of sweet chilli sauce. Plus some finely chopped white onion. Stirred together cold. I dampened two garlic flavoured wraps and left them to stand for two minutes, and then spooned in the spicy sauce. The enchilladas were rolled, and placed in a roasting dish which had been brushed with some sunflower oil. The surface of the wraps was also brushed with oil.

Finally, grate about 150 g of cheddar cheese on top of the enchilladas, and grind some black pepper on to the cheese. Cover the dish with aluminium foil, and wait until your oven has reached 190 deg C. Place above the middle of the oven, and cook for 50 minutes. Remove the aluminium foil during the final five minutes.

Serve with a side-salad of chopped tomatoes, yoghurt or sour cream, and Romaine lettuce.