Chicken Enchiladas

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One of my favourite spicy dishes! Takes a bit of effort to make and prep all the elements but in the end it pays off

Ingredients:

  • 2 tablespoons oil 
  •  1 onion, peeled and diced
  •  700g boneless skinless chicken breasts, cut into small pieces
  •  sea salt and black pepper
  •  5-6 Jalapenos, finely chopped (you can remove seeds for less heat)
  •  1 can black beans, rinsed and drained
  •  6-8 wraps
  •  3 grated cheese
  • 1 batch red enchilada sauce (recipe to follow)
  •  optional toppings: fresh coriander or parsley, diced red onions, avocado, sour cream
For the Enchilada red sauce:
  • 2 tablespoons canola (or vegetable oil, or any other neutral oil)
  • 2 tablespoons flour
  • 4 tablespoons chilli powder (chilli powder recipe below) (*not cayenne!)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 2 cups chicken or vegetable stock

For chilli powder:
  • 1/8 cup sweet paprika
  • 1/2 teaspoon smoked paprika (optional)
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin

Combine the chilli powder ingredients and mix well 

 Prepare your enchilada sauce.

 To make Enchilada sauce: Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings and powders. Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened. Use immediately or refrigerate in an air-tight container for up to 3 days.

 Enchiladas: *TIP* You can roast the jalapenos in the oven before the time in the oven to make them tender and give them a nice roasted flavour:

 Roasted Jalapenos: Preheat your oven to 230C. Place baking paper on baking sheet. Wash peppers to remove any dirt on them. Dry them completely. Cut off the stem of each pepper. Cut the pepper in half, removing all the guts and seeds. Place peppers on baking paper lined baking sheet. Roast for approximately 20 minutes, or until the peppers are blistery and starting to get brown spots. Depending on your pepper size this will take about 15-25 minutes. Keep a eye on them so they don't burn! Remove from oven and let cool until you can touch them (about 2-3 minutes). Remove peppers from baking sheet and place in bowl. Place a towel over the bowl and allow to sit for about 15 minutes. This process is going to allow the skins to be removed easily. When 15 minutes is up, peel the skins off each pepper. Dice the peppers up and place in bowl. Add a dash of salt and stir. You can serve these immediately in your recipe, freeze them for later usage or can them.

 Preheat oven to 180C. In large pan, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add diced chicken and jalapenos, and season with salt and pepper. Sauté for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Remove from heat and set aside. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 23cm x 33cm lasagne or baking dish. Repeat with the remaining ingredients. Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese. Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.

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