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Growing Chefs! Ontario Chicken Enchiladas

Chicken Enchiladas

“This comforting and flavourful dish is a great way to learn about layering flavours and working with spices! Roll the delicious filling up in soft tortillas and top it with sauce and cheese. The result is a hearty, homemade meal that can be baked right away or frozen for later.”
Difficulty
Intermediate
Yield
10-12 enchiladas (1 half hotel pan)
Ingredients
3 cups cooked chicken, shredded1 tablespoon grapeseed oil1 small onion, diced2 cloves garlic, minced1 red bell pepper, diced1 teaspoon ground cumin1 teaspoon chili powder1/2 teaspoon smoked paprika Salt to taste1 cup corn1 cup black beans, rinsed and drained3 cups cheddar cheese, shredded10 -12 medium flour tortillas

Sauce:

Ingredients
2 tablespoons grapeseed oil2 tablespoons flour2 tablespoons chili powder2 cups crushed tomatoes1 cup chicken stock1 teaspoon cumin1 teaspoon garlic powder1 teaspoon sugar Salt to taste
Equipment
Cutting boardChef's knifeLarge frying panMedium potWooden spoonWhiskBowls, various sizesMeasuring cupsMeasuring spoonsLarge spoon9x13 baking dishLadleDish towelTasting spoons

Directions

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Cook the chicken if needed, then shred or dice into bite-sized pieces.

Chop onion, garlic, and red pepper.

Grate the cheese, and measure out two cups for in the enchiladas, and the other one cup to go on top. 

Rinse and drain black beans and corn.

Measure out spices.

Get Cooking!

Heat 2 tablespoons of oil in a saucepan over medium heat.

Whisk in the flour and chili powder, stirring for 30 seconds to make a roux.

Add the crushed tomatoes, chicken stock, and remaining spices.

Simmer for 5 – 10 minutes until slightly thickened. Taste and adjust seasoning. Set aside to cool slightly.

To make the filling, heat 1 tablespoon of oil in a frying pan.

Sauté onion, garlic, and red pepper for 3 – 4 minutes until softened.

Stir in shredded chicken, corn, black beans, and spices.

Add about ½ cup of the enchilada sauce and 2 cups of shredded cheese. Mix well.

To assemble the enchiladas, spread a thin layer of enchilada sauce (about ½ cup) on the bottom of the hotel pan.

Spoon about ½ cup of filling into each tortilla, roll it up, and place seam-side down in the pan.

Pour remaining sauce evenly over the top. Sprinkle with remaining cheese.

Cover with foil and bake for 20 – 25 minutes at 375°F, until heated through and cheese is melted. Remove foil for the last 5 minutes to brown the top.

To freeze for later, cool completely. Wrap tightly with plastic wrap and foil or a fitted lid. Label with the date and cooking instructions. To reheat: Bake from frozen at 375°F for 45 – 50 minutes, or thaw overnight and bake for 25 – 30 minutes.