Weekend recipe: Enchiladas por favor!
During these strange days of COVID-19, we may not be able to physically travel but that doesn’t mean we can’t have a culinary adventure at home.
Every week we have been planning a dinner theme night with the kids. We prepare dishes from our theme country, play music from that culture and discuss the destination and food traditions while we dine.
Super fun and delicious, last week was Mexican night and these gooey enchiladas were the perfect meal to serve on a chilly day. If you want to make prep even easier, you can purchase a rotisserie chicken and shred the meat from that instead of baking your own. Enchiladas also freeze really well so make two casseroles and freeze one for an après ski day.
Crank up The Gypsy Kings and the heat if you want to really get into it and dress for the dish.
Enchiladas Pollo
Serves 4-6 (depending on appetite)
2 Tbsp olive oil
1/2 large onion, diced
3 cups boneless, skinless chicken breast, shredded
1 4-ounce can diced green chiles
1 (15-ounce) can black beans (or other beans of your choice), rinsed and drained
8 large flour & corn tortillas (plain flour are easier to roll but don’t taste as good)
3-4 cups Mexican-blend shredded cheese (much easier to just buy the pre-shredded bag)
enchilada sauce
Toppings: chopped cilantro, diced avocado and sour cream
Enchilada Sauce:
2 Tbsp olive oil
2 Tbsp flour
1/4 cup chili powder
½ tsp unsweetened cocoa powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp dried oregano
pinch cinnamon
2 cups vegetable stock
½ tsp sea salt or to taste
Make a roux. In a medium saucepan, heat olive oil over medium-high heat and then whisk in flour. Continue whisking for 1 minute and then add spices. Whisk for another 2 minutes and then stir in vegetable stock. Bring to the boil, whisking constantly to incorporate spices and then turn down heat to simmer for 5 minutes or until desired thickness is achieved. If you want to make your sauce a little redder in colour, add a tablespoon of tomato paste.
Make the filling: In a frying pan, add olive oil and sauté the onion until tender. Stir in the chicken, green chiles and beans and season with salt and pepper to taste.
Assembly:
Preheat oven to 375 degrees.
Use a little oil olive to grease a casserole dish that will fit 8 rolled enchiladas. With a spoon spread 2 tablespoons of enchilada sauce on each tortilla. Then spoon 2 heaping tablespoons of the chicken/bean mixture in a row down the middle of the tortilla. Sprinkle with shredded cheese and then roll it up (tuck in ends to fit the casserole dish if necessary). Continue rolling all of your tortillas and nestling them in a row to fill your dish. Then spread the remaining enchilada sauce on top and cover with cheese (use more or less depending on your cheese love).
Bake in oven until cheese is melted and tortillas are slightly browned. Sprinkle with cilantro and serve with sour cream. Enjoy!
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