Chicken enchiladas

  • Preparation 35 min
  • Cooking 30 min
  • Servings 4
  • Freezing I do not suggest

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Ingredients

  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • Olive oil
  • 1 red bell pepper, cut into small cubes
  • 700 g chicken breasts diced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 cup canned black beans, rinsed and drained
  • 8 small wheat tortillas
  • 2 cups grated sharp marbled cheddar cheese
  • Sour cream
  • Salsa
  • Sliced ​​green onions

Ingredients for the sauce

  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoon chili powder
  • 1 1/2 teaspoon smoked paprika
  • 1 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • A pinch of cinnamon
  • 1/2 small yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • Olive oil
  • 2 tablespoons tomato paste
  • 2 cups chicken broth
  • Salt and pepper from the mill

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Preparation

  • Preheat oven to 375°F.
  • In a skillet over medium heat, add onion and garlic cloves followed by a drizzle of olive oil. Cook for 3 to 4 minutes, stirring, to soften.
  • Increase over medium-high heat then add bell pepper, chicken and spices. Season with salt and pepper and pour a thin stream of olive oil. Cook for 4 to 5 minutes, stirring, until chicken is cooked.
  • Add the beans and mix. Cook 1 minute and remove from heat. Set aside.
  • Prepare the sauce ! In a bowl, add the flour and spices then season with salt and pepper. Mix and reserve.
  • In a small saucepan over medium heat, add the onion and garlic followed by a drizzle of olive oil. Cook for 3 to 4 minutes, stirring.
  • Add the mixture of flour and spices followed by a dash of olive oil, just enough to moisten the flour mixture. Cook by mixing for 1 minute.
  • Add the tomato paste and chicken broth and cook for 1 to 2 minutes, stirring with a whisk, until the sauce thickens. Remove from heat and set aside.
  • In a large rectangle baking dish, pour a ladle of sauce and spread in the bottom. Spread the chicken mixture in the tortillas and pour a little sauce on the chicken. Roll and place in the baking dish. Pour remaining sauce over enchiladas and bury with cheese.
  • Place in the oven and cook for 10 minutes. Put at BROIL and cook for 2 to 3 minutes or until cheese is golden! Serve with sour cream and salsa and garnish with green onions.