The enchiladas are then covered with enchilada sauce and grated cheese before baking them in the oven. Enchiladas have many similarities with chimichangas but they differ in the way that chimichangas are not baked like enchiladas.
Servings Per Recipe: 4-8
Preparation Time Needed: 24 hours
Cooking Time Needed: 40-50 minutes
1 stirring spoon
9×13 inch baking pan
1 large pot
1 lb. of chicken, boneless and skinless
8 flour tortillas, warmed
16 oz. of black beans, soaked and drained
2 cups of grated cheddar cheese
1 package of taco seasoning mix
3-4 cloves of garlic, peeled and minced
1 teaspoon + 1/2 teaspoon of sugar
1 cup + 1/2 cup of peeled and diced tomatoes
2-3 teaspoons of black olives, pitted and sliced
Salt, to taste
1 medium sized onion, peeled and finely chopped
Cooking oil (olive oil or vegetable oil)
1 cup + 1/2 cup of fresh or frozen corn kernels, thawed
1-2 tablespoons of chili powder
1. Start the preparation by first preheating your oven to 350 degrees Fahrenheit. Then take a 9×13 inch baking pan and grease its base and sides thoroughly by spraying it with cooking spray. Once done, set aside the prepared baking pan and remove the chicken from the refrigerator.
Let the chicken thaw at room temperature for at least 45-60 minutes or until it turns soft. Once that happens, take a pot and put the chicken pieces in it. Then pour enough water over the chicken pieces so that they get entirely covered with the water.
2. Now add a pinch of salt and freshly ground black pepper to the water and swirl the water lightly to dissolve the seasonings in it. Once done, cover up the pot with a tight lid and then place it on the hob. Maintain the flame on high and let the chicken cook for 1 hour or until it turns fork-tender. Once done, take out the chicken pieces from the pot and set them aside to cool them down.
Once the chicken pieces are cooled enough to handle, shred them apart with your hands or by using 2 forks. Once done, set aside the shredded chicken and fetch another pot. Fill up the pot with water and then place it on the hob. Maintain the flame on high and let the water come to a boil. Once the water starts boiling slowly, throw-in the tomatoes and then put the lid on the pot.
3. Let the tomatoes boil in the water for 3-5 minutes or until their skin start to crack. Once that happens, carefully drain away the water from the pot and then transfer the tomatoes to a bowl of ice-cold water to cool them down. Once the tomatoes cool down, peel off their skin and then chop them roughly.
Now take the chopped tomatoes and put them into a blender. Puree the tomatoes finely and then keep it aside for later use. Once done, take a skillet. Place the skillet on the stove and lit the flame. Turn the knob to adjust the flame and to set it on medium.
4. Let the skillet heat up a little and then pour the cooking oil into the skillet. Tilt the skillet to grease its base entirely with the cooking oil. Once the oil starts crackling, put the minced garlic in it and saute it for 2-3 minutes or until it turns aromatic. Next, throw-in the diced onions and saute them for another 3-4 minutes or until they turn soft and translucent.
Once done, pour the tomato puree into the skillet and then stir the mixture to mix the sauteed garlic and onion with the tomato puree. Then add a pinch of salt, sugar, freshly ground black pepper and a little bit of the chili powder to the mixture. Taste the sauce and add more seasonings if needed.
5. Then give a light stir to the mixture and turn down the flame to medium low. Let the sauce simmer for 15-20 minutes or until it thickens up a bit. You can add a little bit of water to the sauce if it becomes very thick. Once done, turn off the flame and set aside the enchilada sauce. Now take a pan and place it on the hob.
Lit the flame and maintain it on medium low. Grease the pan with 1-2 teaspoons of cooking oil and then swirl it to coat its base evenly with the oil. Let the oil heat up and wait until the oil reaches the smoking point. While the oil is heating up, take one tortilla and coat it nicely with the sauce.
6. Once that happens, carefully drop the enchilada sauce coated tortilla into the pan and then cook it until it warms up and start to develop bubbles. Once done, flip the tortilla to warm up the other side as well. While the tortilla is warming up, take the shredded chicken in a bowl and add 1-2 ladlefuls of enchilada sauce to it.
Then add the soaked beans, corn kernels, a pinch of salt, ground cumin and the taco seasoning mix to the chicken. Once everything is added, take a skillet and place it on the stove. Turn the knob of the stove and set the flame on medium.
7. Put 1-2 tablespoons of cooking oil into the skillet and then dump the chicken and bean mixture into the skillet. Stir the mixture lightly and then let it cook for 4-5 minutes. Once the filling mixture is heated up, take the enchilada sauce coated tortilla and put 3-4 tablespoons of the filling mixture and 1-2 tablespoons of grated cheese at the centre of the tortilla.
Once done, roll up the enchilada and then take the prepared baking pan. Spread 1/3rd part of the enchilada sauce in the baking pan to coat its base with the sauce and then place the enchilada in the baking pan.
8. Roll up the remaining enchiladas in the same way and then arrange them vertically side by side in the baking pan. Once done, spread the remaining enchilada sauce and the remaining grated cheese evenly over the enchiladas and then sprinkle the sliced olives at the top.
Once done, pop the baking pan into the preheated oven and bake the enchiladas for 10-15 minutes or until the cheese at the top turns bubbly and slightly golden brown in color. Once you are ready with the enchiladas, take them out of the oven and let them sit for 10 minutes before digging in.