Quick and Easy

Enchiladas with chicken and black beans

Mexican food can be fast as well as zinging with flavour. Sophie Gray rustles up this delicious, versatile dish for lunch or dinner
6
50M

Ingredients

Enchilada sauce

Method

1.Preheat oven to 190°C.
2.To make the enchilada sauce, heat oil in a saucepan and stir in the flour with a whisk. Add the tomato paste, spices and stock, whisking to create a lump-free sauce. Season with the salt and simmer gently for 5-10 minutes. While the sauce is simmering, make the chicken and black bean filling.
3.Heat the oil in a frying pan and gently cook the onion, garlic and capsicum until soft. Add the spices and stir in the drained black beans with ¾ cup of the enchilada sauce. Add the chopped coriander and the shredded chicken, mix well and season to taste.
4.Heat tortillas in microwave for 10 seconds, or according to the packet instructions, to make them pliable.
5.Place a couple of spoonfuls of the chicken mixture down the middle of each tortilla, add a sprinkle of grated cheese and roll or fold and place in an ovenproof dish. Fill the remaining tortillas and pack them into the dish, making sure you reserve a little of the cheese.
6.Pour the remaining sauce on top, sprinkle with the reserved grated cheese and bake for 20-25 minutes until bubbling and golden on top and piping hot in the middle (alternatively, place the dish under a preheated grill and cook until piping hot and golden on top).

Chipotle peppers in adobo sauce are available from supermarkets.

Note

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