Chicken Enchiladas

All the recipes in the toolbox are downloadable as PDF files and can be adapted for collective kitchens according to the number of servings.
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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