14 Aug 2020

Mock enchiladas with chicken and leeks

Name: Mock enchiladas with chicken and leeks
Ingredients: 250 ml cake flour; 5 ml baking powder; pinch of salt; 250 ml milk; 250 ml water; 60 ml oil; 3 eggs; oil for shallow-frying; 30 ml butter; 6 leeks, cleaned and chopped; 4 garlic cloves, chopped; 4 cooked chicken breast; 45 ml flour; 250 ml cream or milk; grated zest of 2 lemons; salt and freshly ground black pepper; 15 ml oil; 1 onion, chopped; 2 garlic cloves, chopped; 2 chillies, chopped; 15 ml paprika; 1 can chopped tomatoes; 15 ml sugar; squeeze of lemon juice; salt and freshly ground black pepper; 250 ml grated cheddar cheese; extra leeks; fresh herbs of your choice (optional)

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Mock enchiladas with chicken and leeks. (PHOTO: Misha Jordaan)

Misha Jordaan

Grease an ovenproof dish with nonstick spray.

Pancake

1. Sift all the dry ingredients together and make a well in the middle. In a separate bowl, whisk the milk, water, oil and eggs together and pour into the well in the dry ingredients. Mix with a balloon whisk or electric whisk until smooth. Cover and set aside (in the fridge if it’s a hot day) for at least 30 minutes.

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