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For the sauce:
For the enchiladas:
- For the sauce, heat the oil in a small saucepan over a medium-high heat. Add flour and stir for one minute. Stir in the chilli powder, garlic powder, salt, cumin and oregano.
- Gradually add in the stock, whisking constantly to remove lumps. Reduce the heat and simmer for 10-15 minutes until thick.
- Bring a large pot of salted water to a simmer and add the chicken fillets and taco spice. Simmer the chicken for 45 minutes until tender, then remove and shred with two forks.
- Preheat the oven to 180˚C/160˚C fan/gas mark 4 and coat a 23 x 33cm baking dish with cooking spray.
- In a large pan, heat the oil over a medium-high heat. Add the onion and red pepper and cook for 3-4 minutes, stirring occasionally. Add the chilli(es) and cook for two minutes. Remove from the heat and allow to cool slightly.
- In a bowl, stir the onion mixture together with the shredded chicken, the soft cream cheese and 150g of the Cheddar. Season with salt and pepper.
- To assemble, lay a tortilla on a chopping board. Spread two tablespoons of sauce over the surface of the tortilla. Add some beans in a line down the middle of the tortilla, then add one eighth of the cheesy chicken mixture. Roll up the tortilla and place, seam-side down, in the prepared baking dish. Repeat with the remaining tortillas and ingredients.
- Spread the remaining enchilada sauce on top of the tortillas, and scatter with the remaining Cheddar.
- Bake, uncovered, for 20 minutes. Remove from the oven and serve immediately, garnished with chopped fresh coriander if desired.
Rapeseed oil can be used as an alternative to vegetable oil, if you wish.
Kidney beans can be used as an alternative to black beans, if you wish.
Per serving: 918kcals, 45.8g fat (18.4g saturated), 59.2g carbs, 5.6g sugars, 67.1g protein, 14g fibre, 1.993g sodium
MAKE IT YOURS:
Use one deseeded chilli for mild heat, or more if you like it spicy.