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Tuesday, 15 January 2019

Chicken enchiladas

Chicken Enchiladas

  • 2 chicken breasts (cut into bite sized pieces)
  • 4 flour tortillas
  • 1 tin of black beans (or kidney or pinto beans, drained and rinsed)
  • 1 red onion, thinly sliced
  • Handful of finely chopped coriander
  • Good few handfuls of grated cheese
  • 2 tbsp vegetable oil
  • 2 tbsp plain flour
  • 2 tbsp chilli powder
  • 1/2 tsp garlic pwder
  • 1/2 tsp salt
  • 1/4 tsp ground cumin
  • 1/4 tsp dried oregano
  • 450ml chicken stock


Method:
To make the sauce, heat the oil in a medium sized saucepan, add the flour and whisk through over the heat for around a minute.  Add the remaining seasonings (don't have your head to near the pan as you will get a hit of the chilli!!) and stir through until combined.  Gradually whisk in the stock, continue to whisk in order to remove any lumps.  Turn down the heat and simmer for 15 minutes until thickened.

Whilst the sauce is thickening, heat some oil in a frying pan and cook the chicken for 10-15 minutes until cooked through.  You can add a few grinds of black pepper to the chicken or even some taco/fajita seasoning, for an extra hit of flavour.

Once the chicken has cooked and the sauce is done, we are now ready to assemble our enchiladas.  Coat each tortilla with some of the enchilada sauce.  Put a line of beans down the middle of the tortilla, top with some of the red onion, chicken and cheese then roll until you have a fat cigar shape which you place into an oven proof dish along with the other enchiladas.  You want a dish that the enchiladas just fit into, that way you ensure they don't open up whilst being cooked.  Drizzle any remaining sauce over the top of the enchiladas, top with more cheese and cook in a preheated oven (180 degrees) for around 10-15 minutes or until the cheese is nice and gooey.  Garnish the enchiladas with some chopped coriander and serve.




We had the enchiladas with some cheesy nachos, topped with sour cream and salsa and of course some freshly made guacamole.  Don't be put off by the amount of chilli powder in this recipe, it does even out in the cooking process, trust me!  Also when adding some sour cream that will have a cooling effect.  However if you are a real heat fiend you can always add some chopped jalapenos to the chicken and bean mix to really spice it up.



Whilst I dare say it myself, these are some of the best enchiladas I've had, the sauce is so quick and easy to make and if you have any leftovers it can be stored in the fridge for a few days or if you have made up a batch, freeze whatever is left, but believe me, this sauce wont hang around for too long, especially once your friends and family get to try it!

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