Once a commodity more valuable and/or scarce in my life than unicorn horn shavings or an honest politician, small snippets of time are now starting to make them selves available so in turn I may be able to make a virginal sacrifice and offer it to the gods of Blogland so they may dine on the purest of bloodied spleen, and in turn be appeased… or, just to clear it up for anyone who may be starting to wonder if all of this crazy talk points very clearly to me being in cahoots with the devil, I’ve got five minutes so I’m going to see if I can’t get another damn recipe out there and into the world wide inter web stratosphere.

Today it’s all about the enchiladas.

Well, yesterday it was all about the enchiladas.

Yesterday it dawned on me that I have never made and/or consumed the filled-with-meaty-topped-with-saucy-baked-with-cheesy Mexican tortilla cannelloni known as the enchilada, and let me tell you right now this was going to be the time for me to remedy said issues.

We made our own tortillas but I’m pretty sure store bought will be fine, and I used some left over roasted chicken shredded with some onion, cumin and home made bbq sauce. So use some leftovers, buy a roast chook from the super market or cook a couple of chicken breasts with the mad cooking skills you have gained from the last couple of years you’ve been following this blog. Heck, you don’t even need to use chicken if you don’t have some. Use roast beef or pork or gerbil or whatever protein it is you like to use for the meat component of your dinner*.

And it will be on the table in under an hour, I kid you not…

3-4 cups of shredded chicken. As I said previously, this can be left overs, shop bought or you can cook a couple of chicken breasts to fulfill your needs… well at least get some thing in your belly because as we all know, that eastern European farming website subscription of dubious legality is the only thing that’s going to fulfill your needs…
1 brown onion, sliced
1 teaspoon ground cumin
¾ cup barbecue sauce or enchilada sauce
12 tortillas, there is a recipe here if you want to make your own
1.5 cups grated cheddar cheese
1 cup sheep feta
Salt and pepper
Coriander, chipotle sauce, fresh lime and avocado and tomato salsa, to serve

• Mix your shredded meat with the onion, cumin, ¼ cup barbecue sauce and a bit of salt and pepper
• Divide meat between the tortillas and roll into something similar to cannelloni or a big fat Cuban cigar
• Place enchiladas side by side in a baking dish so they are nice and snug. Enchiladas are pack animals and really like the warmth of many more enchiladas snuggled in closely, which is very advantageous for you, the consumer
• Top with remaining barbecue sauce and grated cheese and bake at 180-200C for 10-15 minutes until cheese is melted and tortillas are a little crispy
• Hit those effers with chipotle or jalapeno, crumbled feta and coriander. Serve with avocado and tomato salsa
• Be happy that enchiladas can now be a part of your life too

And I will give you a recipe for Barbecue sauce really soon…

*Vegetarians/vegans need not write in to remind me that not everyone believes in eating meat and that animals and humans can live a harmonious existence. I know all about it. I’m just trying to get through my time on this giant rock with a smile on my face and a chuckle in my belly. Sometimes I think a lack of meat can ruin a person’s sense of humour