Recipe: Mexican chicken enchiladas

Traybakes are a great way to take the stress out of weeknight meals.

Cheesy chicken enchiladas baked in a spicy tomato sauce - this is the way to make the family happy! If you’re really pressed for time, use a premade enchilada sauce.

Mexican chicken enchiladas

Serves six

Ingredients

Enchilada sauce:

2 tbsp extra virgin avocado oil

2 tbsp flour

1 tbsp chilli powder, or to taste

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp ground cumin

1/2 tsp ground coriander

2 tbsp tomato paste

2 cups chicken stock

Enchiladas:

2 tbsp extra virgin avocado oil

1 onion, diced

3 (750g) fresh chicken breasts, diced

2 garlic cloves, crushed

1 tin black beans, rinsed and drained

Salt and pepper

6 large flour tortillas

2 cups grated cheese

To serve:

1/2 cup fresh coriander

1 avocado, scooped and sliced

1/2 cup sour cream

1/2 cup sliced jalapeños (optional)

Method

1. Enchilada sauce: add oil to a medium-sized saucepan over medium heat. Add flour and cook, whisking constantly for 2 minutes. Add all spices, tomato paste and chicken stock and whisk to combine. Cook for 10 minutes, or until thickened. Set aside.
2. Preheat the oven to 200°C. Grease a deep baking dish.
3. Heat the oil in a large frying pan or nonstick wok and saute the onion for 2 minutes. Add chicken and cook, stirring often for 5 minutes, or until the chicken is cooked through. Add garlic, black beans, salt and pepper, and 1 cup of enchilada sauce. Mix well, then set aside.
4. Pour 1/4 cup of enchilada sauce into the bottom of the prepared baking dish. Add two large spoonfuls of chicken mixture to each tortilla, top with grated cheese, roll up and place side-by-side in the baking dish. Ladle on the remaining sauce, then top with the remaining cheese. Bake for 15-20 minutes until golden and bubbling.
5. Serve with fresh coriander, avocado, sour cream and jalapenos.

If you’re feeling very organised, cook a double batch of the sauce and freeze some for the next time you make this dish.