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RECIPE
22 INGREDIENTS 13 STEPS 1hr

Moira Rose's Aunt-chiladas

4.8
4 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.
Moira Rose's Aunt-chiladas Recipe | SideChef
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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.
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
1hr
Total Time
$4.38
Cost Per Serving

Ingredients

Servings
4
US / METRIC

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
1 can
(14 oz)
Black Beans , rinsed, drained
1/2
Red Onion , sliced
1
Jalapeño Pepper , deseeded, finely chopped
to taste

Toppings

to taste
(optional)
to taste
(optional)
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Nutrition Per Serving

VIEW ALL
CALORIES
1404
FAT
85.8 g
PROTEIN
55.7 g
CARBS
108.1 g

Author's Notes

For TortillaLand® Fresh Ready to Cook Tortillas:

1. Preheat a non-stick pan to medium heat (440ºF). No butter or oil required.

2. Place tortilla in a pan and cook for 30 seconds until slightly golden and tortilla begins to puff.

3. Turn tortillas over, and cook for an additional 30 seconds. Cook thoroughly before eating. Caution: tortilla will be hot. Enjoy!

Keep refrigerated until ready to use. Do not mix cooked and uncooked tortillas. Try cooking the tortillas on the grill or BBQ - grill tortillas until they have grill marks on both sides.

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 (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 tsp) , Dried Oregano (1 tsp) , Chili Powder (1 1/2 Tbsp) , Crushed Red Pepper Flakes (1 Tbsp) , Garlic Powder (1/2 Tbsp) , Salt (1 tsp) , Granulated Sugar (1/2 Tbsp) , and Tomato Paste (1/4 cup) .
Step 4
Gradually add in the Unsalted Chicken Stock (1.3 lb) 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 Tyson® Chicken Breasts (1.5 lb) 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 (1 cup) . Remove from the heat, and set aside.
Step 9
To assemble the enchiladas, spread two tablespoons of the sauce on a TortillaLand® 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 (3/4 cup) .
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
1404
% Daily Value*
Fat
85.8 g
110%
Saturated Fat
34.5 g
172%
Trans Fat
0.0 g
--
Cholesterol
194.9 mg
65%
Carbohydrates
108.1 g
39%
Fiber
13.7 g
49%
Sugars
7.2 g
--
Protein
55.7 g
111%
Sodium
2812.3 mg
122%
Vitamin D
0.3 µg
2%
Calcium
725.8 mg
56%
Iron
7.6 mg
42%
Potassium
787.1 mg
17%
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