Cheesy chicken enchiladas with guacamole
Ingredients
- a glug of olive oil
- 2 onions, chopped
- 4 garlic cloves, chopped
- 1 tsp ground coriander
- 1 tsp paprika
- 4 skinless chicken breasts, cubed
- a handful of fresh coriander, chopped
- salt and pepper
Sauce:
- 3 Tbsp canola oil
- 3 Tbsp flour
- 1 can tomato puree
- 2 Tbsp paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 Tbsp light brown sugar
- 1 cup chicken or vegetable stock
- salt and pepper
- lemon juice, to taste
For assembly:
- 4 flour tortillas
- 1 cup grated cheddar
- 1 cup grated mozzarella
- 1 avocado, smashed
- a squeeze of lemon
- fresh coriander, for serving
Method
- Heat oil in a large pan. Fry onions and garlic until translucent.
- Add spices and fry for another minute.
- Add chicken and cook for about 3-5 minutes.
- Stir through the coriander, season, and remove from pan.
- In the same pan, heat canola oil.
- Whisk in flour until a smooth roux is created.
- Add remaining sauce ingredients and bring to a boil.
- Lower the heat and simmer gently for 10 minutes until slightly thickened. Season.
- Combine cheddar and mozzarella.
- Preheat the oven to 200°C.
- Divide the chicken mixture and half the cheese between 4 flour tortillas. Fold to enclose.
- Place filled tortillas into a greased oven-proof dish.
- Pour over remaining enchilada sauce and top with remaining cheese.
- Bake for 15 minutes or until the cheese has melted.
- Drizzle with a squeeze of lemon. Serve with smashed avocado and fresh coriander.
Cook’s note: Bulk up the filling with canned beans or leftover roast vegetables.
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