Fiery chicken, cheese and bean enchiladas

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Fiery enchiladas Easy Food

Serves 4 

For the sauce:
2 tbsp vegetable or rapeseed oil
2 tbsp gluten-free flour
4 tbsp chilli powder
½ tsp garlic powder
½ tsp salt
¼ tsp cumin
¼ tsp oregano
500ml gluten-free chicken stock
For the enchiladas:
4 chicken fillets, cut into quarters
1 x 25g pack of taco spice mix
1 tbsp vegetable oil
1 onion, chopped
1 red pepper, deseeded and chopped
1-2 green chillies, deseeded and finely chopped
200g soft cream cheese
Salt and black pepper
1 x 400g tin of black or kidney beans, rinsed and drained
8 large corn tortillas
200g Cheddar, grated
To serve:
Fresh coriander, chopped (optional)

  1. 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.
  2. Gradually add in the stock, whisking constantly to remove lumps. Reduce the heat and simmer for 10-15 minutes until thick.
  3. 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.
  4. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and coat a 23 x 33cm baking dish with cooking spray.
  5. 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.
  6. 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.
  7. 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.
  8. Spread the remaining enchilada sauce on top of the tortillas, and scatter with the remaining Cheddar.
  9. Bake, uncovered, for 20 minutes.  Remove from the oven and serve immediately, garnished with chopped fresh coriander if desired.

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.

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