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Moira Rose's Aunt-chiladas
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22 INGREDIENTS • 13 STEPS • 1HR

Moira Rose's Aunt-chiladas

Recipe

4.8

5 ratings
This tasty family dinner is fun to assemble and even more fun to eat. The spicy enchilada sauce pairs perfectly with the gooey chicken-cheese filling that’s all rolled into a crispy tortilla.
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This tasty family dinner is fun to assemble and even more fun to eat. The spicy enchilada sauce pairs perfectly with the gooey chicken-cheese filling that’s all rolled into a crispy tortilla.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

1HR

Total Time

$4.38

Cost Per Serving

Ingredients

Servings
4
us / metric
Sauce
Butter
120 mL
Butter
All-Purpose Flour
40 g
All-Purpose Flour
Chili Powder
1 1/2 Tbsp
Chili Powder
Crushed Red Pepper Flakes
1 Tbsp
Crushed Red Pepper Flakes
Tomato Paste
4 Tbsp
Tomato Paste
Garlic Powder
2 tsp
Garlic Powder
Salt
1 tsp
Salt
Granulated Sugar
2 tsp
Granulated Sugar
Ground Cumin
1 tsp
Ground Cumin
Dried Oregano
1 tsp
Dried Oregano
Unsalted Chicken Stock
565 g
Hot Unsalted Chicken Stock
Enchiladas
Chicken Breast
680 g
Chicken Breasts, shredded
Flour Tortilla
8
Flour Tortillas
Shredded Cheddar Cheese
225 g
Shredded Cheddar Cheese
Black Beans
1 can
(14 oz)
Black Beans, rinsed, drained
Red Onion
1/2
Red Onion, sliced
Jalapeño Pepper
1
Jalapeño Pepper, deseeded, finely chopped
Olive Oil
3 Tbsp
Olive Oil
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Toppings
Fresh Cilantro
to taste
Fresh Cilantro
optional
Sour Cream
to taste
Sour Cream
optional

Nutrition Per Serving

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Calories
1100
Fat
60.0 g
Protein
62.9 g
Carbs
80.8 g
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
In a small saucepan, melt the Butter (120 mL) over medium heat. Once melted, add the All-Purpose Flour (40 g) and keep stirring for 1-2 minutes.
step 3
Stir in the Ground Cumin (1 tsp), Dried Oregano (1 tsp), Chili Powder (1 1/2 Tbsp), Crushed Red Pepper Flakes (1 Tbsp), Garlic Powder (2 tsp), Salt (1 tsp), Granulated Sugar (2 tsp), and Tomato Paste (4 Tbsp).
step 4
Gradually add in the Unsalted Chicken Stock (565 g) whisking constantly. Lower the heat and simmer for 10-15 minutes or until the mixture thickens, stirring every 30 seconds. Once thickened, set aside.
step 5
In a saute pan, heat the Olive Oil (3 Tbsp) over medium heat, then add in the Red Onion (1/2) and saute for 3 minutes.
step 6
Add in the Jalapeño Pepper (1) and cook for another 2 minutes, or until vegetables are turning soft.
step 7
Add in the Chicken Breasts (680 g) and Black Beans (1 can). Season with Salt (to taste) and Ground Black Pepper (to taste), then cook until the chicken and beans are warmed through.
step 8
Fold in ⅔ of the Shredded Cheddar Cheese (135 g). Remove from the heat, and set aside.
step 9
To assemble the enchiladas, spread two tablespoons of the sauce on a Flour Tortillas (8) add a small handful of the chicken mixture in a line down the center, roll up the tortilla.
step 10
Grease the 10x12 inch baking dish and place all enchiladas on the baking dish.
step 11
Spread the remaining sauce evenly on top of the enchiladas and sprinkle with the remaining Shredded Cheddar Cheese (90 g).
step 12
Bake in the oven for 20 minutes, or until the cheese is melted and the edges of the tortilla are slightly crispy.
step 13
Serve hot with Fresh Cilantro (to taste), Sour Cream (to taste), or the toppings of your choice.

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