Chicken Enchiladas

Chicken Enchiladas

Serves: 4
Cooking Time: 30min
Preparation: 35min
Level: Medium 

Whether we have a heatwave or a freezing cold, every weather is perfect for a fiesta! And nothing’s best to celebrate than this good chicken enchiladas recipe!

Ingredients

  • 700 g chicken breasts , by Maillard, diced
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • Olive oil
  • 1 red bell pepper, cut into small cubes
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 cup canned black beans, rinsed and drained
  • 8 small wheat tortillas
  • 2 cups grated sharp marbled cheddar cheese
  • Sour cream
  • Salsa
  • Sliced green onions

Ingredients for the sauce

  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoon chili powder
  • 1 1/2 teaspoon smoked paprika
  • 1 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • A pinch of cinnamon
  • 1/2 small yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • Olive oil
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • Salt and pepper from the mill

Preparation

  1. Preheat oven to 375°F.
  2. In a skillet over medium heat, add onion and garlic cloves followed by a drizzle of olive oil. Cook for 3 to 4 minutes, stirring, to soften.
  3. Increase over medium-high heat then add bell pepper, chicken and spices. Season with salt and pepper and pour a thin stream of olive oil. Cook for 4 to 5 minutes, stirring, until chicken is cooked.
  4. Add the beans and mix. Cook 1 minute and remove from heat. Set aside.
  5. Prepare the sauce! In a bowl, add the flour and spices then season with salt and pepper. Mix and reserve.
  6. In a small saucepan over medium heat, add the onion and garlic followed by a drizzle of olive oil. Cook for 3 to 4 minutes, stirring.
  7. Add the mixture of flour and spices followed by a dash of olive oil, just enough to moisten the flour mixture. Cook by mixing for 1 minute.
  8. Add the tomato paste and chicken broth and cook for 1 to 2 minutes, stirring with a whisk, until the sauce thickens. Remove from heat and set aside.
  9. In a large rectangle baking dish, pour a ladle of sauce and spread in the bottom. Spread the chicken mixture in the tortillas and pour a little sauce on the chicken. Roll and place in the baking dish. Pour remaining sauce over enchiladas and bury with cheese.
  10. Place in the oven and cook for 10 minutes. Put at BROIL and cook for 2 to 3 minutes or until cheese is golden! Serve with sour cream and salsa and garnish with green onions.

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