Chicken Enchiladas

PREPARATION 1 HOUR

COOKING 1 H 15 MIN

SERVINGS 4 to 6

INGREDIENTS

• 15 ml (1 tbsp.) olive oil
• 2 garlic cloves, chopped
• 500 ml (2 cups) cooked chicken, shredded
• 1 can (540 ml) red or black beans, drained and rinsed
• 250 ml (1 cup) frozen corn kernels
• 2 ml (½ tsp.) cumin

• 125 ml (½ cup) sour cream

• 250 ml (1 cup) Cheddar cheese, grated

• 1 package medium wheat flour tortillas

  For the sauce
  30 ml (2 tbsp.) canola oil
  30 ml (2 tbsp.) all-purpose flour
  30 ml (2 tbsp.) chili powder
  250 ml (1 cup) water
  3 oz tomato paste
  2 ml (½ tsp.) cumin
  2 ml (½ tsp.) garlic powder
  1 ml (¼ tsp.) cayenne pepper
  2 ml (½ tsp.) salt

PREPARATION

• Preheat the oven to 350 °F.
• In a saucepan, brown the garlic in the oil over medium heat for one minute.
• Add the kidney beans, chicken, corn kernels and cumin and mix well. Remove from the heat and stir in the sour cream and Cheddar.
• Place about 1/3 cup of mixture onto each tortilla and roll up tightly. Place the tortillas in a 9 x 13-inch baking dish.
• Put the oil, flour and chili powder in a medium saucepan. Cook over medium heat while whisking. Whisk constantly as the mixture starts bubbling, and cook for one minute.
• Add the water, tomato paste, cumin and cayenne pepper. Whisk until the mixture is smooth. Bring the sauce to
  a boil and allow it to thicken slightly. Add salt, to taste.
• Pour the sauce over the tortillas in the dish. Bake for
  40 minutes or until the tortilla edges are golden brown and
  crispy.

Some recipes that you might also be interested by!