These enchiladas are filling, flavourful and freezable. Ready for the oven in 20 minutes, this is a recipe that’s sure to be on repeat all school year long.
- 1/4 cup oil
- 1/4 cup flour
- 1/2 tsp oregano
- 1/2 tsp smoked paprika
- 1 tsp cumin
- 2 Tbsp Chili powder
- Salt and pepper to taste
- 3 Tbsp tomato paste
- 5 cups Chicken stock or water
- 1 tsp lime juice or apple cider vinegar
- 8 tortillas, your choice
- 1.5 cups Pete’s Black Bean and Corn Salsa
- 2 cups shredded Taco Nacho Cheese, divided
- 1 cup, packed, pre-cooked rice
- 2 cups roasted chicken, skin and bones removed, shredded
- Cilantro, optional
Start by making the enchilada sauce. In a medium sauce pot, over medium heat, place oil, allow to come to a nice heat but not smoking. Add flour and all spices and whisk, cooking 2-3 minutes until flour smells cooked and spices smell fragrant. Add tomato paste, whisk and cook 1 minute longer. Slowly whisk in stock. Allow to come to a simmer, lower heat and cook, whisking until sauce thickens and coats back of spoon. Remove from heat and add lime juice or vinegar. Place plastic wrap directly on top of sauce. Allow to cool.
Meanwhile preheat oven to 375’F. Grease a 9×13” baking pan. In a bowl, combine salsa, 1 cup of cheese, chicken and rice. Stir to combine. Add 1 cup of enchilada sauce and stir until thoroughly mixed.
Microwave tortillas, covered with plastic wrap on plate, for 30-45 seconds to soften. Place 1/2 cup of filling on to each tortilla, roll tightly, leaving both ends open and place seam side down in pan. Top with remaining enchilada sauce.
At this point you can wrap tightly and store in freezer up to 3 months, cook using following instructions: Cover pan with foil and bake for 20 minutes. Remove, uncover and top with remaining cheese and bake for 10 minutes longer. Allow to cool slightly before serving. Garnish with cilantro if desired. Enjoy!
Recipe created by Chef Dany Duguay
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