For the Chicken Enchiladas:
• Chicken breasts: 500g
• Chorizo : 100g
• 1 tbsp Olive oil
• 1 large Onion, finely chopped
• 3 cloves Garlic, minced
• 1 tsp Cumin powder
• 1 tsp Paprika
• Salt & Pepper
• Tortillas (8)
• Cheddar cheese, grated: 200g
• Fresh coriander, chopped
For the Enchilada Sauce:
• Tomato passata, 400g
• Chicken broth, 250g
• 1 tbsp Olive oil
• 1 tbsp All-purpose flour
• 1/2 tsp Chili powder
• 1 tsp Cumin powder
• 1 tsp Garlic powder
• Salt & Pepper
For the Guacamole:
• 2 medium avocados
• 1 Lime juice
• 1 tbsp Onion, diced
• 2 Tomato, finely chopped
• Fresh coriander, chopped
• Salt & Pepper
For the Pickled Red Onions:
• Red onion, thinly sliced, 100g
• White vinegar, 100g
• Water, 50g
• Sugar, 25g
• Salt, 5g
Method:
1. In a small saucepan, combine the white vinegar, water, sugar, and salt. Bring to a boil.
2. Place the sliced red onions in a heatproof jar or bowl. Pour the hot vinegar mixture over the onions. Let them sit at room temperature for at least 30 minutes.
3. In a saucepan, heat the olive oil over medium heat. Add the flour and cook, stirring constantly, for about 1 minute. Add the chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
4. Gradually whisk in the tomato passata and chicken broth until smooth. Bring to a boil, then reduce heat and simmer for about 10 minutes, stirring occasionally. Set aside.
5. For the chicken filling, preheat the oven to 180°C (350°F). Season the chicken breasts with salt and pepper.
6. Heat olive oil in a skillet over medium heat. Add the chicken breasts & chorizo and cook until no longer pink in the centre, about 7-8 minutes per side. Remove from the skillet and let cool, then shred the chicken.
7. In the same skillet, add more olive oil if needed, then add the chopped onion, garlic & black beans. Sauté until softened.
8. Add the shredded chicken back into the skillet along with cumin powder, paprika, salt, and black pepper. Mix well and cook for another 2-3 minutes. Remove from heat.
9. Spread a thin layer of the enchilada sauce on the bottom of a baking dish. Warm the tortillas slightly to make them pliable.
10. Place a portion of the chicken mixture and a sprinkle of cheese in the centre of each tortilla. Roll up and place seam-side down in the baking dish.
11. Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with the remaining cheese.
12. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly
13. In a bowl, mash the avocados with a fork. Add lime juice, finely chopped onion, tomato, coriander, salt, and black pepper. Mix until well combined
14. Serve the enchiladas hot, topped with a dollop of guacamole and a side of pickled red onions. Garnish with fresh coriander if desired
