Baked Roast Chicken Enchiladas
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 40 minutes
Enchilada Sauce:
- 4-6 tablespoons oil
- 1 tablespoon flour
- 1 onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 425g/15oz. tin chopped tomatoes
- 1/2 cup water
- 1 teaspoon smoked paprika
- 1/2-1 teaspoon chili powder
- Salt and pepper to taste
For tortillas and filling:
- 6-8 tortillas (depending on the size of your tray)
- 400g/14.1ozs. roast pork or chicken (I used half half) shredded with forks
- 425g/15oz. tin kidney or black beans, drained and rinsed
- 2 cups spinach, wilted and squeezed dry
- 2/3 cup chopped green onions
- 250g/8.8oz. light cream cheese with chives
- 1.5 cups grated cheese
To top:
- 1/2 cup chopped green onions
- Pickled jalapenos
- 2 scoops sour cream
- Red chillies (if you want it hotter)
Step 1 - First make the enchilada sauce. Heat 2 tablespoons of oil in a saucepan and add the flour and stir and fry it for a minute on medium heat. Add more oil and the onion and garlic and fry until cooked. Add the tomatoes, water, smoked paprika and chilli powder and cook until slightly thickened. Season with salt and pepper.
Step 2 - Preheat oven to 190C/380F. Spread some of the enchilada sauce on the base of an oven proof tray-just enough to cover the base and a bit of the sides. Mix the pork or chicken, beans, spinach, green onions and cream cheese together. Season with salt and pepper if needed. Divide the filling among the tortillas and roll them up and place them in the sauce lined tray, fold side down. Cover with the remaining enchilada sauce and grated cheese. Bake for 20 minutes.
Step 3 - Remove from oven and add sour cream, green onions, jalapenos and red chillies. This also freezes well without the sour cream and you can freeze them in portions.