Chicken Enchiladas

Ingredients

Enchiladas sauce:

2 tbsp vegetable oil

2 tbsp all-purpose flour

4 tbsp chili powder

¼ tsp cumin, ground

½ tsp garlic powder

½ tsp salt

¼ tsp oregano

2 cups chicken stock

Enchiladas filling:

2 tbsp vegetable oil

1 white onion, peeled and diced

1.5 lbs boneless skinless chicken, cooked and shredded

1 (4oz) can diced green chiles

salt and pepper

1 (15oz) can black beans, rinsed and drained

8 large flour tortillas

3 cups Mexican-blend cheese

1 batch red enchilada sauce

Optional toppings:

fresh cilantro

chopped red onions

sour cream

crumbled cotija cheese

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 (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer for 10-15 minutes until slightly thickened.

Enchiladas:

Preheat the oven to 350°F. Prepare your enchilada sauce.
In a large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chilies, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up the tortilla and place in a greased 9x13 inch baking dish.
Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Remove the pan from the oven and serve the enchiladas while they’re nice and warm, garnished with lots of toppings.
Store any leftovers in a sealed container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Tags: Mexican