One of my favorite cheap dinners is actually one that I started making years ago, after getting tired of all the usual suspects on my and my roommates’ menu. I went online to search for new ideas, and decided that enchiladas sounded interesting enough. I found a recipe… and went on to change it completely, removing things that I either didn’t like or thought were too expensive and tweaking the procedure a little bit to suit me. I don’t know if the dish can rightly be called enchiladas anymore (hence the quotation marks), but it tastes great and since I don’t have roommates anymore, I have dinner for six days every time I make it.
Here’s what you need:
400 grams of ground chicken (I’ve never tried, but it can probably be replaced by ground beef, ground turkey or whatever meat/meat substitute that floats your boat).
2 jars (460 grams) of premade taco sauce (or you can make your own, if you’re not as lazy as I am)
1 container (300 grams) of creme fraiche
6 wheat tortillas
First you brown your ground chicken in a pan until it’s cooked through completely. While keeping an eye on the chicken, chop up the leek and make sure to rinse it off because leeks tend to have dirt jammed in between the layers. Then you add the taco sauce; I usually put a little water in the jar after I’ve emptied it, to get out as much sauce as I can. Mix in the creme fraiche, then add in the leek and stir.
Take the mixture off the heat, and find an oven proof dish. This part can get rather messy because the mixture is so runny, so I prefer to set it up so that the pan and the dish are touching each other. Place one wheat tortilla in the dish and add as much of the mixture as you want, but make sure you’re not just getting sauce. Roll it up as best you can – it doesn’t have to be pretty – and push it to one end of the dish. Repeat the process with the rest of the tortillas, and don’t worry about using all the mixture. Whatever is left when you’re done, you spread evenly over the tortilla rolls, making sure that every tortilla is covered.
Top it with grated cheese and bake at 200 degrees Celsius for around thirty minutes. While you’re waiting, you can make a quick salad to serve along with the enchiladas.