Chicken and Bean Enchiladas
1 onion
2 tbsp (30ml) vegetable oil
2 garlic cloves, minced
cook for about 5 minutes until soft
1 tbsp (10g) flour
Cook for 1 minute
1/2 cup (120g) tomato paste
2 tsp (6g) chili powder
2 cups (500ml) chicken stock
1/2 tsp (1g) ground cumin
1/2 tsp (1g) ground coriander
1/2 tsp (1g) oregano
1 tsp (5g) salt
Bring to a boil then reduce to a simmer for 15 minutes
2 cups (300g) chicken breast, cooked and shredded ( resulted from 1 pound chicken breast)
1 red chili pepper, chopped
1/2 cup (90g) red kidney beans, cooked
cilantro
1 cup (100g) cheddar cheese, grated
3/4 cup (180g) enchilada sauce
Grease with butter or oil a 8X12 (20X30cm) baking dish.
flour tortillas (8 inch-20cm)
learn how to make homemade tortillas by watching our previous video callde "Tortilla Pinwheels"
place seam-side down into the baking dish
Remaining enchilada sauce
1 cup (100g) cheddar cheese, grated
Bake at 350F (180C) for 30 minutes until cheese is melted
cilantro
sour cream