CHICKEN ENCHILADAS

WITH BLACK BEAN SALSA

Cheesy chicken enchiladas are a huge favorite of our home.  They’re packed with delicious herbs and spices and lots of lots of cheese. This hearty dish is made with skinless chicken breast, chilli, garlic, onion, tomatoes, and more.  They’re creamy, cheesy and a great dish for Mexican night.  To make the enchiladas healthier just cut down on the cheese and sour cream!

HANDS-ON TIME

20 MINUTES

TOTAL TIME

50 MINUTES

DIFFICULTY

LEVEL 2

INGREDIENTS

CHILLIES
BOILING WATER
CHICKEN BREASTS
VEGETABLE OIL
RED ONION
GARLIC
CUMIN
TOMATO PASTE
CRUSHED TOMATOES
OREGANO
SOUR CREAM
CHEDDAR
TORTILLAS
FOR THE SALSA
BLACK BEANS
RED CAPSICUM
CORN KERNELS
RED ONION
CHILLI
CORIANDER
GARLIC
OLIVEOIL
LIME
CUMIN

PANTRY ESSENTIALS

SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL

METHOD

Prepare all your ingredients.

Place the chicken in a medium saucepan of boiling water.  Return water to the boil, then reduce the heat.  Gently simmer, covered, for 10 minutes or until your chicken has just cooked through.  Remove the chicken from the water and cool down.  When the chicken is cool enough to handle, shred it finely. 

Pre-heat your oven to 180C.  Lightly oil a shallow rectangular 3-liter oven-dish.

Heat the oil in a sauce pan over medium heat and cook the onion, stirring until softened.  Reserve half of the onion in a small bowl. 

Add the garlic and cumin to the remaining onion in the pan and cook, stirring until fragrant.  Add the chili, tomato paste, tomatoes and oregano and bring to the boil.  Reduce the heat and simmer, uncovered for 1 minute.  Remove sauce from the heat.    

Meanwhile, combine the chicken, reserved onion, half the sour cream and a third of the cheese in a medium bowl. 

Spread ½ cup tomato sauce into the prepared dish. 

Divide the chicken mixture to ensure that you have enough for each tortilla.  Slightly heat the tortillas (in a pan or in the microwave) and dip them one at a time in the tomato sauce; place them on a plate, place the chicken mixture along the edge of each tortilla and roll the enchiladas to enclose the filling.  Place the enchiladas, seam side down on tip of the tomato sauce (they should fit snugly, but without overcrowding). 

Pour the remaining tomato sauce over the enchiladas and sprinkle with remaining cheese.  Cook, uncovered for about 15 minutes, or until the cheese melts and the enchiladas are heated through.    

For the salsa; Combine all the ingredients in a large bowl and toss to combine. 

Serve enchiladas with remaining sour cream and salsa.

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