Remove the tip and cut the wings at the joint into 2 pieces. Brine the wings at least 6 hours or overnight

Saute the onion in the butter for 2 minutes, then add the garlic and chilli and cook 3 minutes.
Add in the diced tomatoes with juice, beef broth and then lambrusco. Cook 10 minutes
Cool a little. Remove to a mini food processor and blend till smooth. Return to the frypan.
One at a time stirring in each time add the Cummin, oregano, paprikas, sugar, cinnamon and vinegar.
Adjust to taste and cook 20 minutes.
Add the tabasco and adjust to desired hotness. Make it hotter than you think.
Add in the chocolate and sour cream. Cook 10 minutes.
Thicken with potato flour in a little water. Cook 5 minutes. allow to cool 20 minutes or so.

Deep fry the wings for 7 minutes or pan fry in butter and oil for 14 minutes
Cool just enough and rip the meat from the bones in chunks and chop the larger bits
Cut 250g of cheese into 5mm squares. Slightly bigger bits will work better than grating
Combine the warm chicken chunks with the shallots, rice, cheese and a fair bit of pepper
Massage for a minute till it will just cling together. Set in a colander, allow to cool and refrigate overnight.

In another fry pan heat 3cm of oil to 165°. Coat a Tortilla in the sauce all over. I use a brush and paint on the sauce. Shallow fry each side for 30 seconds. Use a spatula and tongs to manage. Remove to a paper towel

Squeeze a measure of chicken mixture firmly into a sausage shape and lay on that tortilla. Roll up tight.
Place seam side downon the bench. Repeat till done. (I measure 130g of mixture into a sushi maker and compress firmly to remove as much moisture as possible. Then slide it out onto the tortilla). Wrap 2 enchiladas neatly in baking paper and vacuum seal. Freeze or refrigerate till use. 

Defrost and unwrap. On a tray bake for 35 mins in a 140deg oven. Then cover with sauce and bake 5mins. Top with grated cheese, more on one side. Lay strips of mozarella cheese across the top. Put shallots and chillies in the gaps. Grill 3 minutes till bubbling.

Serve with sour cream and avacado salsa.

12 large chicken wings
4 shallots, chopped
250g cheddar cheese
150g cooked rice
Pepper
Enough peanut oil to shallow fry
6 - 8 x 8" tortillas

Enchilada sauce::
1 Onion finely chopped
6 Cloves Garlic finely chopped
2 Birds eye chillies chopped
30g Butter
1 x 420g can diced peeled tomatoes
100ml Beef Broth
250ml Lambrusco
2 tsp Cummin
1 Tbs dried Oregano
2 tsp Paprika sweet
1 tsp Paprika hot
2 Tbs Sugar
1 tsp Cinnamon
2 Tbs Vinegar
Tabasco or chilli sauce
30g cooking chocolate
2 Tbs sour cream
2 tsp Potato Flour

Grated cheddar cheese, sliced mozzarella, chopped chilli and shallots

Nachos and Tacos are really the recipes we cook in Australia. Everything else is full of reconstituted beans, sausage, chillies, overspiced, with far too much cheese and the main cooking technique being fryed in oil. Not something that suits our meat pie and tomato sauce palate. Hence very few Mexican restaurants have succeeded. Its the mushy textures and mashed up refried beans that put me off the most. And I can think of 6 ways to cook rice better than Mexican rice.

This recipe really hits the spot. The cheese and shallots combine wonderfully well in flavour and texture with the extra juicy meat and caramelised, crispy skin of the wing. Easily the best Enchilada I have ever had.

This recipes makes enough sauce for 3x times over. Jar it up and its fine on lots of things. The mozzarella strips over the grated chesse is a good presentation and texture trick. The less moisture in the filling the better it will be. To a point.