Introduction: The club has been called “The Saints” since it was founded on 21st November 1885 by members of the St. Mary’s Church of England Young Men’s Association (St. Mary’s YMA). So, it was an historic homecoming in 2001 when the team returned to St. Mary’s stadium next to that same church over a century later.
In case you’ve not come across one of these (as I hadn’t) an enchilada is a tortilla rolled around a filling, chicken in this case, and smothered in a sauce of some description.
Preparation time: 30 mins
Cooking time: 15 mins first half and 20 mins second half
Home kit: A medium and large saucepan, two mixing bowls and a large baking tray
Away kit: 4 plates, knives and forks
- 1.5 pints chicken stock
- 4 boneless, skinless chicken breasts, cut into strips
- 6 green chillies
- 1 clove garlic
- 1 jar salsa
- 4 oz. grated cheddar
- 2 oz. grated parmesan
- a handful of fresh coriander, chopped
- 1 jar sliced black olives, drained
- 1 jar enchilada sauce
- Mexican hot sauce
- 2 tsp. Cayenne pepper
- 8 corn tortillas (6 inches across)
First half – before the match
Bring the stock to the boil in the medium pan, reduce the heat and add the chicken, chillies and garlic. Cook for 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it and shred into a bowl. Mix in the jar of salsa and set aside.
In the other bowl, mix up the cheddar, parmesan, coriander and olives.
In the large saucepan over medium heat, combine enchilada sauce, Mexican hot sauce and cayenne pepper (to taste). Stir until simmering then remove from the heat and set aside.
Second half – After the match – Preheat the oven to 220oC
Grease the baking tray (unless it’s non-stick). Microwave the tortillas for 20 seconds to soften them. Place small handfuls of the cheese mixture and chicken in centre of each tortilla, roll up and place on the baking tray, seam side down. Ladle on sauce and top with any remaining cheese mixture. Bake 20 minutes.
Full time results
Serve with remaining sauce on the side.