Chicken Enchilada

Time: 60 minutes

Servings: 4

INGREDIENTS:

• 2 tablespoons oil
• 1 small onion peeled and diced
• 700 g of chicken breast without bone and skin, chopped
• Salt and pepper
• 400 g canned red beans filtered
• 8 large tortillas
• Grated cheese to taste
• 1 serving of enchilada sauce
• Optional toppings: fresh coriander, chopped onion, diced avocado​
• For Enchilada sauce:
  • 2 tablespoons oil
  • 2 tablespoons fine flour
  • 4 tablespoons chili
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon (dried) oregano
  • 5 dl chicken or vegetable stock

 

PREPARATION:

Sauce:

1.) Heat the oil in a smaller pan, then add the flour and fry for 1-2 minutes.

2.) Add the spices, then constantly add the stock and mix thoroughly.

3.) Low the temperature and cook for about 10-15 minutes until becomes thickened.

Enchilada:

1.) Preheat the oven to 200 degrees.

2.) Heat the oil and fry the onion stirring.

3.) Add the chicken and chili, salt and pepper, and fry until the meat is cooked through.

4.) Add the beans and stir, fry for a few minutes, then remove from the heat.

Compilation:

1.) Spread 1-2 teaspoons of sauce on a tortilla, place the chicken mixture in a row in the middle and sprinkle with cheese thoroughly and roll it all up.

2.) Line the tortillas in a baking tray. Spread the remaining sauce evenly on top of the enchiladas and sprinkle with cheese.

3.) Bake for about 20 minutes.