It’s hard to believe but I’d never really eaten Mexican food before moving to the US. I remember going with my husband to a restaurant and being a little confused as to how people eat a tortilla stuffed with rice and beans. Bread and rice in one go? I didn’t get it at all. Once I tasted it though, it was immediately on my list of favorite foods. I have to say I like any kind of Mexican food – delicious hole in the wall restaurant type, authentic home cooked style that my lovely Mexican neighbor used to make, or even the fast food variety. There’s something about those tangy, spicy flavors that really hit the spot for me.
My older two especially love these enchiladas that I make. It’s a fairly easy process to make them, and so filling with all the chicken, veggies and cheese! You can actually make them with ground beef or shrimp as well, or even just vegetarian if you like. Feel free to add corn, rice or other ingredients to change it up a bit. I like to top my enchiladas with guacamole, salsa or a dollop of sour cream to add an extra layer of flavor.
These enchiladas can be made and refrigerated about two days prior to baking, so it’s a really convenient dish to make over the weekend and bake during your busy work week. Try it and let me know how it turns out:-)
Here’s the recipe :
1. Make the enchilada sauce: Boil 2 cups of vegetable stock. Add in 1 tsp taco seasoning, 1/2 tsp cumin powder, 1/4 tsp salt, 1 tbsp tomato paste, 1/4 tsp garlic powder. Dissolve 2 tbsp flour in 1/4 cup water and pour into the stock, whisking well as you go. Boil, and then simmer on low for 5-7 minutes.
2. Take two chicken breast pieces and pierce all over with a fork. Take 1 tbsp oil and mix with 1.5 tbsp taco seasoning. Rub all over the chicken breasts. Heat and grease a pan, place the chicken on the pan, sear one side on high heat for 2 minutes, flip to other side, lower heat and cook until done – about 12-14 minutes. Transfer to a chopping board, cool and cut into bite sized pieces.
3. Place 1/2 cup chopped bell peppers and 1/2 cup chopped onions in a bowl. Microwave for 1 minute. Measure out 1 cup of cooked black beans and place in another bowl. Chop 2 stalks of green onions and place it in a third bowl as well.
4. Pre heat the oven to 350 F. Grease a baking dish and keep aside.
6. Pour 1 tbsp of enchilada sauce on a plate, put a tortilla over the sauce and press down with your fingers so the sauce covers the bottom of the tortilla. Flip the tortilla over now.
7. Layer each filling ingredient in the center of the tortilla, one over the other : 1.5 tbsp cheese, 2 tbsp beans, 1/4 cup chicken, 2 tbsp veggies and a sprinkle of green onions. Feel free to add more or less of any ingredient, but make sure you do not over stuff the tortilla. Roll the tortilla like a burrito.
8. Pout 1/4 cup of enchilada sauce in the greased baking dish. Place all the filled tortilla wraps in a row inside the baking dish, do not overlap. Top with 1 cup of enchilada sauce and 1 cup of shredded Mexican cheese.
9. Bake for 30 minutes, and serve warm with guacamole and sour cream.