Mexican chicken enchiladas
We love making Mexican inspired meals at home. These chicken enchiladas are sure to delight the whole family. If you’re low on time you can buy store-bought enchilada sauce. Or double the enchilada sauce and freeze half for another delicious meal!
Ingredients
Enchilada sauce
- 2 tbsp Olivado extra virgin avocado oil
- 2 tbsp flour
- 1 tbsp chilli powder or to taste
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp ground cumin
- ½ tsp ground coriander
- 2 tbsp Chantal Organics tomato paste
- 2 cups chicken stock
Enchiladas
- 2 tbsp Olivado extra virgin avocado oil
- 1 onion diced
- 3 Waitoa free range fresh chicken breasts, diced 750g approx.
- 2 garlic cloves crushed
- 1 tin Chantal Organics black beans 400g, rinsed & drained
- salt and pepper
- 6 large flour tortillas
- 2 cups grated cheese
To serve
- ½ cup Superb Herb coriander
- 1 NZ Avocado scooped & sliced
- ½ cup sour cream
- ½ cup sliced jalapeños optional
Instructions
- Enchilada sauce: add oil to a medium size saucepan over medium heat. Add flour and cook, whisking constantly for 2 minutes. Add all spices, tomato paste and chicken stock and whisk to combine. Cook for 10 minutes, or until thickened. Set aside.
- Preheat the oven to 200°C. Grease a deep baking dish.
- In a large frying pan or nonstick wok over medium heat add oil and onion and saute for 2 minutes. Add chicken and cook, stirring often, for 5 minutes, or until the chicken is cooked through. Add garlic, black beans, salt and pepper, and 1 cup of enchilada sauce. Mix well then set aside.
- Pour a ¼ cup of sauce into the bottom of the prepared baking dish. Add two large spoonfuls of chicken mixture to each tortilla, top with grated cheese, roll up and place side-by-side in the baking dish. Ladle on remaining sauce, then top with remaining cheese. Bake for 15-20 minutes until golden and bubbling.
- Serve with fresh coriander, avocado, sour cream and jalapenos (optional). Yum!
Tried this recipe?Let us know how it was!
For an equally delicious vegetarian option, try this recipe.
This is a quick and easy, recipe to follow, and prepare, even for the novice. The enchiladas were tasty, juicy, with an aromatic hint of spice. To can always add some finely chopped green chillies if to want it more spicy, which is what we did. This will not affect the overall delicious Mexican taste.