For the enchilada sauce
1 large onion, finely chopped
1 tbsp olive oil
1 garlic clove, crushed
1 tsp smoked organic paprika
1 tsp dried oregano
1 tsp chilli powder
½ tsp ground cumin
1 tbsp brown sugar
1 tbsp cider vinegar
For the enchilada
2 onions, sliced
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
3 tbsp olive oil
2 garlic cloves, finely chopped
1 red chilli, seeds removed, finely chopped
4 skinless, boneless organic chicken breasts, cut into thin strips
400g black beans drained and rinsed
8 flour or gluten-free tortilla wraps
100g cheddar, grated
1 – Start by making the enchilada sauce, this can even be made ahead of time and stored in a jar for up to 3 days in the fridge. Heat the olive oil in medium sized saucepan and add the chopped onion, cook on a low to medium heat until the onion has softened and started to brown.
2 – Add the crushed garlic and cook for a further minute. Add the smoked paprika, dried oregano, chilli powder and ground cumin, mix well with the onion and garlic and cook for a further 30 seconds.
3 – To the pan add the passata, brown sugar and vinegar, season well with salt and pepper and cook over a low-medium heat for 20 minutes until the sauce has thickened slightly. Remove from the heat and blend until smooth.
4 – Preheat the oven to 190C/170C/Gas 5.
5 – For the enchilada, heat half of the olive oil in a large frying pan, add the sliced onion and peppers and cook over a medium heat until tender and starting to brown at the edges. Add the garlic and red chilli and cook for a further 30 seconds. Remove from the pan and set aside.
6 – Heat the remaining oil in the frying pan, add the strips of organic chicken breast and cook over a medium heat until cooked through.
7 – Return the onion and peppers to the pan, pour over half of the enchilada sauce and drained kidney beans. Season well with salt and pepper and continue to cook for another minute.
8 – Lay the flour or gluten-free tortillas on a work sauce and divide the chicken mixture between the wraps. Roll the filled tortillas into cigars and arrange snuggly, seam side down, in a lightly greased ovenproof dish. Pour the remaining enchilada sauce over the top and cover with grated cheese.
9 – Bake in the oven for about 20 minutes or until the filling is piping hot and the cheese has melted.
10 – Serve with sour cream and guacamole.
FREQUENTLY ASKED FISH PIE QUESTIONS:
There are plenty of options to pair with chicken enchiladas, at Coombe Farm Organic we like to keep it simple with sour cream and homemade guacamole or a crunchy Mexican inspired salad.
Chicken enchiladas can be made gluten-free by simply swapping the flour tortillas for a gluten-free alternative.
To avoid soggy enchiladas, you can fry your tortillas in a little oil before filling them. This helps to create a barrier, stopping too much of the sauce from being absorbed.
You can make the enchilada sauce up to 3 days before using it, simply store in a sealed container or jar in the fridge. You can also assemble your enchiladas the night before cooking, cover with cling film and store in the fridge. Do not put the final layer of sauce over them until just before cooking, otherwise, you will have very soggy enchiladas!