From Mackenzie Campbell
Chicken Enchiladas and Sauce
1.5 Hours | Serves 8
In my small town, we were always close with our neighbors growing up, and during the holidays we would spend our Christmas dinners together like extended family. Our next-door neighbors had relatives from Mexico, so instead of turkey, we would all share their traditional meal of authentic enchiladas and tamales.
For the Sauce:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour (or gluten-free flour blend)
- 4 tablespoons chili powder
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 cup broth (chicken or vegetable)
- 1 tablespoon of tomato paste
- A pinch of Smokey Southern spice mix (to make it spicier, add cayenne)
For the Enchiladas:
- 2 tablespoons avocado oil(or olive oil)
- 1 small white onion, peeled and diced (usually cook this separate with some oil)
- 1 1/2 pounds boneless skinless chicken breasts, cut into half-inch pieces
- 1 4 oz. can diced green chiles (or these can be diced and cooked with the onions)
- Sea salt and freshly-cracked black pepper
- 1 15 oz. can black beans, rinsed and drained
- 8 large flour or corn tortillas
- 3 cups Mexican-blend shredded cheese
- 1 batch red enchilada sauce (homemade or premade)
- Optional toppings – fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese
- Optional fillings – add rice (leftover or make Mexican rice)
How To Make the Sauce:
- Make a roux by whisking the flour and oil together over medium-high heat. Cook it for about a minute to get rid of any raw flour flavor
- Add all the spices and herbs into the roux and whisk it all up. Simmer for about 30 seconds. To make the process easier, I like to put all the spices into a small bowl so I can just dump everything in all at once
- Slowly add the broth while continuously whisking to make sure no big lumps form
- Add the tomato paste and continue whisking the sauce until it’s completely smooth
- Bring the sauce to a simmer, remove from heat and that’s it!
How To Make the Enchiladas:
- Preheat oven to 350°F
- In large sauté pan, heat oil over medium-high heat
- Add onion and sauté for 3 minutes, stirring occasionally
- Add diced chicken and green chiles, and season with a generous pinch of salt and pepper
- Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through
- Add in the beans and stir until evenly combined. Remove pan from heat and set aside
- To assemble the enchiladas, lay out a tortilla and spread two tablespoons of sauce over the surface of the tortilla
- Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese
- Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas
- Spread any remaining sauce evenly over the top of the enchiladas, followed by any extra layer of cheese
- Bake uncovered for 20 minutes, until the enchiladas are cooked through, and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack
- Serve the enchiladas immediately while they’re nice and hot and melty, garnished with lots of fresh toppings.
Enjoy!
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