Chicken encheladas

• Servings: 4
• Difficulty: medium
• Time: 1 hour
• Tools: Baking dish, Skillet, Spatula, Oven

Ingredients

• 350g boneless, skinless chicken thighs, cooked and shredded
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (400g) diced tomatoes
• 1 can (400g) enchilada sauce
• 1 can (400g) black beans, rinsed and drained
• 1 can (150g) corn kernels, drained
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small flour tortillas
• 1 cup shredded cheddar cheese
• 1/4 cup cream
• 1/2 cup chopped fresh cilantro

Instructions

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat some oil over medium heat. Add the onion and garlic and sauté until softened.
3. Add the diced tomatoes, 3/4 of the enchilada sauce, black beans, corn, cumin, chili powder, salt, and black pepper. Stir to combine.
4. Bring the mixture to a simmer and let it cook for about 5 minutes.
5. Remove from heat and stir in the shredded chicken and 1/2 of the cilantro.
6. Spread a thin layer of the sauce mixture in the bottom of a baking dish.
7. Spoon about 1/4 cup of the chicken mixture onto a tortilla and roll it up. Place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
8. Spread any remaining chicken mixture then the remaining sauce over the enchiladas and sprinkle with shredded cheddar cheese.
9. Bake for about 20 minutes, or until the cheese is melted and bubbly.
10. Add the cream to the top of the enchiladas and bake for another 5 minutes.
11. Garnish with chopped fresh cilantro and lime juice.