INGREDIENTS

2 tablespoons olive oil

1 small white onion, peeled and diced

1 kg  boneless skinless chicken breasts, diced into small 1/2-inch pieces

1 diced  chilli or Jalapeno

sea salt and freshly-cracked black pepper

1 can black beans, rinsed and drained (or any other bean you can find)

8 large flour tortillas

3 cups shredded cheese

1 batch red enchilada sauce

optional toppings: fresh cilantro, chopped red onions, diced avocado, avocado, sour cream, and/or crumbled cotija cheese

INSTRUCTIONS

Preheat oven to 180 degrees. Prepare your enchilada sauce.

In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chilli, 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 centre of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 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 pan from the oven and serve the enchiladas while they’re nice and warm, garnished with lots of toppings.

Enchilada sacue

INGREDIENTS

2 tablespoons olive oil

2 tablespoons all-purpose flour*

1/4 cup chili powder*

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano

2 cups chicken or vegetable stock

fine sea salt, to taste

INSTRUCTIONS

Cook the roux and spices: Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.

Simmer: Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.

Season: Give the sauce a taste and season with salt, as needed. (I typically add 1/2 teaspoon fine sea salt, but the saltiness of the sauce can vary depending on the brand of stock that you use.)