Cheesy Chipotle Chicken Enchiladas
Course:
Dinner
Ingredients
- Olive Oil
- 350 grams Chicken Breasts
- 1 teaspoon Cumin
- 1 teaspoon Dried Oregano
- Salt
- Black Pepper
- 200 millilitres Water (boiling)
- 500 millilitres Chicken Stock (cube)
- 30 grams Butter
- 1 Red Onion (finely sliced)
- 4 cloves Garlic
- 15 grams Plain Flour
- 1⁄2 tablespoons Chipotle Paste (DO NOT HEAP THIS)
- 2 tablespoons Tomato Puree
- 1 tablespoon MSG
- 400 grams Black Beans
- 6 Flour Tortillas
- Mozzarella (grated)
Steps
- Boil a kettle, then heat a large pan with a drizzle of olive oil, over medium heat.
- Once hot, add the chicken breasts, and season with the ground cumin, dried oregano, salt, and pepper. Cook for 2 minutes on each side or until browned.
- Once browned, add 200ml boiled water, cover, and cook for 10 minutes or until cooked through.
- Once the chicken is cooked, transfer to a clean board and shred it.
- Add the stock cube to a jug and place the jug on scales. Pour in the liquid from the pan and add just enough boiled water to make it 500ml. This is your chicken stock.
- Meanwhile, finely slice the red onion and mince the garlic.
- Re-heat the pan over medium heat and add 30g butter to melt.
- Add the sliced red onion and chopped garlic, with a pinch of salt and pepper. Cook for 4-5 minutes until softened.
- Once softened, add 15g plain flour. Stir with a wooden spoon for 3-4 minutes or until a sandy paste forms.
- Stir in the chipotle and tomato paste and mix it in until decently incorporated.
- Pour in the chicken stock and MSG and mix well. Simmer on high until reduced to desired consistency. This will probably take 15-20 minutes.
- Meanwhile, preheat the oven to 180C fan.
- Meanwhile, drain and rinse the black beans and add to the pan.
- Add the shredded chicken.
- Once the mixture is properly reduced, remove from the heat.
- Liberally grease an oven-proof dish with vegetable oil until completely coated.
- Divide the chicken and black bean filling between the tortillas. Roll up each tortilla and place in the oven-proof dish.
- Top with grated cheese and any leftover filling.
- Put in the oven for 13 minutes or until desired melty-ness.