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Pulled chicken enchiladas with homemade sauce
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Servings:
4
Author:
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Course:
Dinner
Lunch
Comfort food
Cuisine:
American
Mexican
Keywords:
spicy
chicken
enchiladas
🧂 Ingredients
1
red onion
chopped
3 cloves
of garlic
chopped
250 g
can of tomatoes
2 tsp
salt
1 tsp
black pepper
1 tsp
ground coffee
1 tsp
ground coriander
2 tsp
smoked paprika
1 tsp
cayenne pepper
1 tbsp
sugar
3 tbsp
flour
300 ml
water
100 ml
oil
for cooking
1 can
red beans
aprox 400g
1 can
corn
approx 400 g
400 g
shredded, pulled chicken
200 g
american style cheese
grated
10-13
tortillas
20 cm Ø
Sour cream
for serving
1
avocado
for serving
Fresh coriander
for serving
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Instructions
1
In a bowl mix the spices for the sauce
2
In a pot heat some oil and fry the onion for 3 minutes, then add the garlic and
fry for 1 more minute
3
Add 50 ml olive oil and the flour and stir for 1 minute while slowly
incorporating the water
4
Let it thicken for 2 minutes and then add the tomatoes and the spices
5
Let simmer for 3-5 minutes while stirring
6
Let slightly cool before using a regular or an immersion blender to blend into a
smooth sauce
7
Preheat the oven to 180°C
8
In a bowl mix the chicken, the beans and corn, and half of the cheese
9
Add about 50 ml of the enchilada sauce and 1 tsp salt
10
Fill each tortilla with 2-3 tbsp of the filling and roll with the opening facing
down
11
Place in a deep square pan
12
Pour the enchilada sauce we made previously over them and wrap the pan in foil *
13
Place in the oven and bake for 40 minutes
14
Remove the foil and sprinkle with the rest of the cheese
15
Broil in oven for a few minutes until the cheese is melted and bubbly
16
Serve with fresh avocado, coriander leaves and sour cream
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