Buffalo chicken enchiladas

• porsi: Serves 4

Bahan-bahan

For the blue cheese drizzle:

80g blue cheese, crumbled

3 tbsp buttermilk

4 tbsp sour cream

1 tbsp mayonnaise

2 tsp white wine vinegar

¼ tsp sugar

Salt and black pepper

For the enchiladas:

220g tomato passata

4 tbsp tomato purée

120g Frank's RedHot Sauce

1 tsp chilli powder

1½ tsp ground cumin

120ml water

8 small soft tortillas

500g cooked chicken, shredded

150g grated Mozzarella and Cheddar mix

2 spring onions, thinly sliced

Petunjuk

1 In a small bowl, mash blue cheese and buttermilk together with a fork. Stir in the sour cream, mayonnaise, vinegar and sugar until well blended. Season to taste with salt and pepper, then set aside.

2 Preheat the oven to 190°C/170°C fan/gas mark 5.

3 In a saucepan, combine the tomato passata, tomato purée, hot sauce, chilli powder, cumin and water. Place over a medium-high heat and bring to a boil, stirring well to combine. Turn the heat to low and simmer for five minutes. Season to taste and remove from the heat.

4 Spread about four tablespoons of the sauce in the bottom of a baking dish.

5 Place the cooked chicken in a large bowl and add about two-thirds of the remaining sauce. Stir to combine well.

6 Warm the tortillas in the microwave for about 30 seconds until soft and pliable.

7 Spoon around ⅛ of the chicken mixture down the center

of each tortilla.

8 Roll up firmly, tucking in the ends, and place in the baking seam side down.

9 Pour the remaining sauce over tops of the enchiladas. Scatter over the heese. Cover with tin foil and bake for 20 minutes.

10 Remove the foil and bake for another 10 minutes, or until the cheese is golden brown on top and the sauce is bubbling around the edges.

11 Sprinkle with the chopped spring onion and drizzle with the blue cheese dressing, to serve.