Moira Rose’s enchiladas

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Schitt's Creek Moira Rose enchiladas Easy Food

Fans of Schitt’s Creek will have vivid memories of the scene in which David Rose attempts to make enchiladas with his mother. From the ridiculous argument they have over how one should “fold in the cheese” — and Moira’s reluctance to admit ignorance — to David’s perfectly exasperated facial expressions and his description of grated cheese as “broken,” every second is pure gold. If you’ll be tuning into the last-ever episode of Schitt’s Creek next week — and you’re as sad as us to say goodbye to the Roses — why not make an occasion of it with these Moira-inspired enchiladas?


 

Moira Rose’s enchiladas

Makes 6 enchiladas with broken cheese


For the sauce:
30g butter
2 tbsp plain flour
1 tbsp chilli powder
1 tbsp tomato purée
½ tsp garlic powder
½ tsp salt
¼ tsp ground cumin
¼ tsp dried oregano
450ml chicken stock


For the enchiladas:
2 tbsp olive oil
1 small onion, chopped
1 green chilli, deseeded and finely chopped
600g chicken fillets
Salt and black pepper
1 x 400g tin of black beans, pinto penas or kidney beans, rinsed and drained
6 large flour tortillas
320g red Cheddar, “broken” (a.k.a. grated)


To serve:
Toppings of choice, e.g. fresh coriander, chopped spring onions, salsa, chopped avocado or guacamole, sour cream, crumbled Feta


  1. For the sauce, melt the butter in a small pan over a medium-high heat. Add the flour and cook for 1-2 minutes, stirring constantly. Stir in the chilli powder, tomato purée, garlic powder, salt, cumin and oregano.
  2. Gradually add the hot stock, whisking constantly to remove lumps. Reduce the heat and simmer for 10-15 minutes until slightly thickened, stirring often.
  3. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Lightly grease a 23 x 33cm baking dish with oil or butter.
  4. Heat the oil in a large pan over a medium heat. Add the onion, garlic and chilli and cook for 4-5 minutes, stirring occasionally.
  5. Season the chicken with salt and pepper. Add to the pan and cook for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.
  6. Add the beans and stir until evenly combined. Fold in two-thirds of the cheese. “Just… fold it in.” Remove the pan from the heat and set aside.
  7. To assemble the enchiladas, place the tortillas, chicken mixture, sauce and remaining cheese within arms reach.
  8. Lay out a tortilla and spread with two tablespoons of sauce. Add around one-sixth of the chicken mixture in a line down the centre of the tortilla, then roll up the tortilla and place seam side-down in the prepared baking dish. Repeat with the remaining tortillas.
  9. Spread any remaining sauce evenly over the top of the enchiladas and scatter with the remaining “broken cheese”.
  10. Bake for 20 minutes, until the enchiladas are piping hot throughout and the ends of the tortillas are slightly crispy. Serve the enchiladas topped with your choice of toppings.

Per enchilada: 668kcals, 30.4g fat (14.4g saturated), 53.5g carbs (3g sugars), 50.1g protein, 11.6g fibre, 0.919g sodium