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RECIPE
21 INGREDIENTS13 STEPS1HR

Moira Rose's Aunt-chiladas

4.7
3 Ratings
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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.

1HR

Total Time
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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Sauce
1/2 cup
1 1/2 Tbsp
Chili Powder
1 Tbsp
Crushed Red Pepper Flakes
1/4 cup
Tomato Paste
1/2 Tbsp
Garlic Powder
1 tsp
1 tsp
Ground Cumin
1.3 lb
Hot  Unsalted Chicken Stock
Enchiladas
1.5 lb
Chicken Breasts , shredded
1 can
(14 oz)
Black Beans , rinsed, drained
1/2
Red Onion , sliced
1
Jalapeño Pepper , deseeded, finely chopped
3 Tbsp
to taste
Salt and Pepper
Toppings
to taste
(optional)
to taste
(optional)
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Nutrition Per Serving
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CALORIES
1317
FAT
84.2 g
PROTEIN
53.2 g
CARBS
91.3 g

Directions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
In a small saucepan, melt the Butter (1/2 cup) over medium heat. Once melted, add the All-Purpose Flour (1/3 cup) and keep stirring for 1-2 minutes.
Step 3
Stir in the Ground Cumin (1 teaspoon), Dried Oregano (1 teaspoon), Chili Powder (1 1/2 tablespoon), Crushed Red Pepper Flakes (1 tablespoon), Garlic Powder (2 teaspoon), Salt (1 teaspoon), Granulated Sugar (2 teaspoon), and Tomato Paste (4 tablespoon).
Step 4
Gradually add in the Unsalted Chicken Stock (20 ounce) 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 tablespoon) 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 Breast (1.5 pound) and Black Beans (1 can). Season with Salt and Pepper (to taste), cook until the chicken and beans are warmed through.
Step 8
Fold in ⅔ of the Shredded Cheddar Cheese (0.3 pound). Remove from the heat, and set aside.
Step 9
To assemble the enchiladas, spread two tablespoons of the sauce on a Flour Tortilla (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 (0.2 pound).
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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Nutrition Per Serving
Calories
1317
% Daily Value*
Fat
84.2 g
108%
Saturated Fat
34.5 g
172%
Trans Fat
0.0 g
--
Cholesterol
194.9 mg
65%
Carbohydrates
91.3 g
33%
Fiber
12.9 g
46%
Sugars
6.9 g
--
Protein
53.2 g
106%
Sodium
2583.0 mg
112%
Vitamin D
0.3 µg
2%
Calcium
645.2 mg
50%
Iron
6.6 mg
37%
Potassium
786.2 mg
17%
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