Taking the time to make your own enchilada sauce is so so worth it in this dish. If you’re going to the effort, why not double or triple it so you have some to refrigerate or freeze for another amazing mealtime? I don’t think authentic enchilada sauce actually has any tomato in it. It gets it’s beautiful redness from the amount of chilli powder so make sure you use the mild variety even if you like your spice. The sauce is unadulterated by refined sugars and additives that you’ll find in leading brand jars and instead, tastes fresh, vibrant and incredible smothered on top of chicken, beany, cheesy goodness. Try it, try it, try it!
Red Enchilada Sauce
- 2 Tbsp. vegetable oil
- 2 Tbsp. plain flour
- 1 Tbsp. mild chilli powder
- Freshly ground black pepper
- 3 garlic cloves, grated
- ½ cumin
- ½ oregano
- 2 cups chicken stock
- 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 ingredients bar the stock. Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thickened to your liking.
- Use immediately or refrigerate in an air-tight container for up to two weeks.
Chicken & Bean Enchiladas
- 2 Tablespoons vegetable oil
- 1 small white onion, peeled and diced
- 2 boneless skinless chicken breasts, butterflied
- salt and pepper
- Jalapeno chilli slices, drained
- 1 can black beans or mixed bean salad (your preference)
- 6 small flour tortillas
- Cheddar cheese, grated
- 1 batch red enchilada sauce (see recipe)
- chopped fresh coriander, to garnish
As easy as 1, 2, 3, 4, 5, 6, 7!
- Preheat oven to 180C. Prepare your enchilada sauce, if making homemade.
- In large frying pan, heat oil over medium-high heat. Cook the butterflied chicken through, turning once, for 8-10 minutes. Remove and allow to cool slightly. Shred into chunky strips then set aside.
- Add onion to the same pan and sauté for 3 minutes, stirring occasionally. Add the shredded chicken back to the pan and season with salt and pepper. Remove from heat and add to a large mixing bowl with the drained bean salad. Add a couple of spoonfuls of the enchilada sauce to the bowl and stir everything well to combine.
- To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, bean and chicken mixture and cheese.
- Microwave the tortillas for a few seconds so they become maliable and don’t crack when you come to rolling them up.
- Lay out the tortillas and spread two tablespoons of sauce over the surface of each. Divide the bean and chicken mix between the wraps and spoon in a line down the middle of each tortilla. Roll up each tortilla and place in a lightly greased baking dish. Spread the remaining enchilada sauce on top of the tortillas and sprinkle on the grated cheddar cheese so there is a nice generous layer. Add pickled jalapenos with the cheese for an extra tasty kick.
- Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh coriander if desired.
- This dish is great served with guacamole and salsa!