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15 • mins • prep • 30-40 • mins • cook
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Serves • 5
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Not too hard!

Mexican Chicken Enchiladas

0/5 (1)

Ingredients

  • Enchilada Sauce
  • tick2 tbsp Olivado Extra Virgin Avocado Oil
  • tick2 tbsp flour
  • tick1 tbsp chilli powder, or to taste
  • tick½ tsp garlic powder
  • tick½ tsp salt
  • tick½ tsp ground cumin
  • tick½ tsp ground coriander
  • tick2 tbsp Chantal Organics Tomato Paste
  • tick2 cups chicken stock
  • Enchiladas
  • tick2 tbsp Olivado Extra Virgin Avocado Oil
  • tick1 onion, diced
  • tick3 (750g) Waitoa Free Range fresh chicken breasts, diced
  • tick2 garlic cloves, crushed
  • tick1 can Chantal Organics Black Beans
  • tickSalt and pepper
  • tick6 large flour tortillas
  • tick2 cups grated cheese
  • To serve
  • tick1/2 cup Superb Herb coriander
  • tick1 NZ Avocado, scooped & sliced
  • tick½ cup sour cream
  • tick½ cup sliced jalapeños, optional

instructions

  • Step 1.

    Start with the 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.

  • Step 2.

    Preheat the oven to 200°C. Grease a deep baking dish.

  • Step 3.

    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.

  • Step 4.

    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.

  • Step 5.

    Serve with fresh coriander, avocado, sour cream and jalapenos (optional). Yum!

Chantal Organics Products used

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Tomato Paste
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Black Beans

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