A Tex-Mex classic, chicken enchiladas are a guaranteed crowd-pleaser! You'll make your own rich chipotle sauce from scratch, before assembling your enchiladas with hearty black beans. You'll finish them in the oven topped with gooey cheese. Seriously good comfort food!
Prep Time
45 min
Cuisine
Mexican
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
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In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle, then heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the chicken breast, ground cumin and dried oregano with a generous pinch of salt and pepper and cook for 2 min on each side or until browned
Once browned, add 200ml [400ml] boiled water, cover, and cook for 8-10 min or until cooked through (no pink meat!)
2
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Once the chicken is cooked transfer to a clean board and shred it apart, using two forks
Pour the liquid from the pan into a jug, and add enough boiled water to make it 500ml [800ml] – this is your chicken broth
Meanwhile, peel and finely slice the red onion[s]
Peel and finely chop (or grate) the garlic
3
Re-heat the wide-based pan over a medium heat and add 30g [60g]butter to melt
Add the sliced red onion and chopped garlic with a generous pinch of salt and pepper and cook for 4-5 min or until softened
Once softened, add 15g [30g]plain flour and the cayenne pepper and stir with a wooden spoon for 3-4 min or until a sandy paste forms – this is your roux
4
Turn the heat down to low and stir in the chipotle and tomato paste to the roux
Crumble in the chicken stock cube[s] and gradually whisk in the chicken broth, a little at a time, and cook for 5 min (stirring occasionally) or until a smooth, thick sauce remains
Season with a pinch of salt and black pepper – this is your chipotle sauce
Meanwhile, drain and rinse the black beans
5
Remove 1/3 of the chipotle sauce to a small saucepan – this is your enchilada topping
Add the black beans and shredded chicken to the remaining sauce in the pan and stir well – this is your chicken and black bean filling
6
Re-heat the enchilada topping on a high heat for 2-3 min or until the sauce has thickened to a double cream consistency, whisking regularly
Meanwhile, grate the cheddar cheese
Slice the spring onion finely, then slice the red chilli finely
Grease an oven-proof dish with a little vegetable oil
7
Divide the chicken and black bean filling between the tortillas
Roll each tortilla up and place them in the oven-proof dish
Top with the enchilada topping, grated cheese, a generous pinch of salt and a drizzle of olive oil
Put the dish in the oven for 12-15 min or until the tortillas are crispy and the cheese has melted
8
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