Enchiladas
Sauce ingredients:
- 250ml water or chicken stock
- 2 tbsp oil
- 2 tbsp flour
- 1 tsp chili powder, paprika, and sugar
- 1/2 tsp garlic, oregano, and cumin
The rest:
- 12 small tortillas
- 500g chicken breast
- 1/2 tsp salt, pepper, and oregano
- 500g tinned beans (black beans, kidney beans or butter beans would work)
- 200g cheddar cheese
- 100g mozzarella
- 200g tinned sweetcorn
- 1 onion
Begin with making the sauce. In a small pot, add the oil and the flour and gently heat, mixing until the flour foams. Add the sauce spices and stir through, then add the water or chicken stock. Stir well, lower the heat and cook until the sauce thickens for roughly 5-10 minutes. Taste it, and add salt if required. Once ready, set to one side.
Next, slice the onion and dice the chicken into small pieces and then sprinkle over the salt, pepper and oregano. In a large frying pan add a little oil then cook the chicken. Once fully cooked, remove from the pan and set to one side.
In the remaining oil and chicken juices add the onion. Fry for just a couple of minutes, enough for the onion to take up some of the flavour from the pan.
Grate the cheese and drain the tinned beans and sweetcorn. Lay out a tortilla and spoon over a tablespoon of the sauce, spreading it out. Add some of the chicken and onion to the middle. Next add some of the tinned beans and corn and finally top with cheese. Roll it up and place it in a large roasting tray, then repeat with the remaining tortillas.
Top the enchiladas with the remaining sauce and leftover cheeses. Bake in the oven at 185C for around 20 minutes, uncovered.