Chicken Enchiladas

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Recipe card

Perfect Recipe – 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.

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