Smoky Chicken & Black Bean Enchiladas with Quick Red Sauce

⏱ 55 min · Serves 4

Soft tortillas rolled around shredded chicken, black beans and melting cheese, blanketed in a smoky homemade chilli sauce and baked until bubbling at the edges. The sauce comes together in ten minutes from pantry staples, so this is weeknight-friendly but tastes like a weekend.

Per serving: 712 kcal · 50.0g protein · 58.0g carbs · 31.0g fat

Ingredients

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, crushed
• 2 tbsp plain flour
• 2 tbsp mild chilli powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tbsp tomato puree
• 400ml chicken stock
• 1 tsp honey or sugar
• Salt and black pepper
• 400g cooked chicken, shredded (about 2 breasts or a small rotisserie chicken)
• 1 x 400g tin black beans, drained and rinsed
• 150g sweetcorn (tinned or frozen, thawed)
• 200g mature cheddar or Monterey Jack, grated
• 8 medium flour tortillas (20cm)
• Juice of 1/2 lime
• To serve: soured cream, sliced spring onions, fresh coriander, sliced jalapeno

Method

1. Heat the oven to 200C/180C fan. Warm 1 tbsp oil in a saucepan over medium heat and cook half the onion for 3 minutes until softened.
2. Add the garlic, flour, chilli powder, cumin, smoked paprika and oregano. Stir for 1 minute until it smells toasty, then stir in the tomato puree.
3. Pour in the stock a splash at a time, whisking to keep it smooth. Add the honey, season well and simmer 8-10 minutes until it coats a spoon. Taste and adjust.
4. In a bowl, mix the shredded chicken, black beans, sweetcorn, remaining raw onion, lime juice, half the cheese, a big pinch of salt and 4 tbsp of the sauce.
5. Spread a few spoonfuls of sauce over the base of a 30x20cm baking dish. Warm the tortillas briefly (20 seconds in the microwave) so they roll without cracking.
6. Fill each tortilla with about a heaped 1/2 cup of the mixture, roll up and lay seam-side down in the dish, packed snugly together.
7. Pour over the remaining sauce, making sure the ends are covered, and scatter with the rest of the cheese. Brush any bare tortilla with the last of the oil.
8. Bake 20-25 minutes until bubbling and lightly browned. Rest 5 minutes, then top with soured cream, spring onions, coriander and jalapeno.