Name: Gimme Some Oven’s Best Chicken Enchiladas Ever
Ingredients: 1 tablespoons avocado oil (or olive oil); 1 small white onion, peeled and diced; 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces; 1 (4-ounce) can diced green chiles; Sea salt and freshly-cracked black pepper; 1 (15-ounce) can black beans, rinsed and drained; 8 large flour tortillas; 3 cups Mexican-blend shredded cheese; 1 batch red enchilada sauce; Optional toppings: fresh cilantro, chopped red onions, diced avocado, avocado, sour cream, and/or crumbled cotija cheese

Ingredients

Units Scale

2 tablespoons avocado oil or olive oil
2 tablespoons all-purpose flour
1/4 cup chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
2 cups chicken or vegetable stock
Fine sea salt, to taste

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Instructions

Cook the roux and spices: Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.
Simmer: Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.
Season: Give the sauce a taste and season with salt, as needed. (I typically add 1/2 teaspoon fine sea salt, but the saltiness of the sauce can vary depending on the brand of stock that you use.)

Author: Gimme Some Oven

Keywords: enchiladas, sauces