Chicken Enchiladas
Spice Blend:
1/2 tbsp garlic powder
1 tsp onion powder
1 tsp salt
2 tsp cumin
1 tsp paprika
2 tsp Mexican chili powder
1/2 tsp oregano
A pinch of black pepper
Sauce:
1 tbsp flour
1 tbsp neutral oil
1 1/2 tbsp of the spice blend
300 ml water
1/2 cube chicken stock
40 g tomato paste
Filling:
3 chicken breasts
1 can pinto beans, rinsed
1 dl corn
1 1/2 tbsp spice blend
Other ingredients:
1 pack flour tortillas (8 pcs)
50-100 g shredded cheese
1-2 spring onions, sliced
1 avocado
1 lime
Start by heating the flour and oil in a pot along with half of the spice blend (1 1/2 tbsp). Gradually add the water to the mixture, stirring continuously to avoid lumps. Crumble the chicken stock cube into the pot and mix in the tomato paste. Bring the sauce to a boil, then reduce the heat and let it simmer on low heat for 10 minutes or until it thickens.
Meanwhile, fry the chicken in a little oil, then add the rinsed pinto beans and corn.
Spread a little bit of the sauce on the bottom of a baking dish. Divide the filling evenly between the tortillas and roll them up.
Arrange the rolled tortillas seam-side down in the baking dish. Pour some of the sauce over the tortillas and sprinkle shredded cheese on top.
Bake at 200°C until the cheese has melted.
Serve with sour cream, spring onions, and fresh guacamole or avocado with lime juice.
