Pulled chicken enchiladas with homemade sauce
Ingredients
For the homemade enchilada sauce
- 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
For the enchiladas
- 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
Instructions
To make the homemade sauce
- In a bowl mix the spices for the sauce
- In a pot heat some oil and fry the onion for 3 minutes, then add the garlic and fry for 1 more minute
- Add 50 ml olive oil and the flour and stir for 1 minute while slowly incorporating the water
- Let it thicken for 2 minutes and then add the tomatoes and the spices
- Let simmer for 3-5 minutes while stirring
- Let slightly cool before using a regular or an immersion blender to blend into a smooth sauce
To make the enchiladas
- Preheat the oven to 180°C
- In a bowl mix the chicken, the beans and corn, and half of the cheese
- Add about 50 ml of the enchilada sauce and 1 tsp salt
- Fill each tortilla with 2-3 tbsp of the filling and roll with the opening facing down
- Place in a deep square pan
- Pour the enchilada sauce we made previously over them and wrap the pan in foil *
- Place in the oven and bake for 40 minutes
- Remove the foil and sprinkle with the rest of the cheese
- Broil in oven for a few minutes until the cheese is melted and bubbly
- Serve with fresh avocado, coriander leaves and sour cream
Notes
In order for the foil to not stick to the top, brush it with some olive oil