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Enchiladas Two Ways

It’s time to get creative with your chili! With endless options provided, these enchiladas are the answer to the eternal question: “What’s for dinner?”

Enchilada

Welcome to day 8 of the Lockdown Chow Down.

Join me (almost) daily as we reconnect with one of life’s most simple pleasures, food!

Today’s enchiladas are part of a two day showcase of the versatility of my favourite Black Bean Chilli, which we cooked together yesterday, and my Charred Tomato Salsa, which was showcased as part of my Pantry Heroes post. This recipe can be viewed as a cook along on the Culinary Cartel Instagram, by clicking here, or by viewing the “Enchiladas Two Ways ” highlight on Instagram stories.

In my Instagram cook along we cover two enchilada fillings,  and one with chicken, and one using the Black Bean Chilli we made yesterday, both can be found below. 

Getting creative with your chilli

I have started you off with two options for your Black Bean Chilli, but there are so many more. Try giving it a few more pulses in the blender and it makes a fantastic dip served alongside my Charred Tomato Salsa. Add it into grain bowls, or use it to fill burritos or to stuff veggies. Get creative and tag #theculinarycartel so I can share your creations with the Cartel Community.

Vegan Adaptations

Vegans, you will be pleased to know that both the Black Bean Chilli and Charred Tomato Salsa are vegan! While I do use cheese to cover my enchilada, you can sub this for a suitable vegan cheese replacement. Even better, you can make my ultimate Vegan Nacho Cheese!

General Adaptations

Now, if you don’t have some of the ingredients listed below, simply get creative and adapt it. Making a dish suit you and your preferences is half the fun of cooking. The  Charred Tomato Salsa is the best sauce for this dish; if you don’t have fresh tomatoes you can substitute canned tomatoes. I also recommend the sauce used in my Ultimate Pizza recipe as a replacement. Just be sure to add some chilli for a kick of spice. Salsa verde is a punchy and vibrant Mexican green sauce that pairs super well with this dish. Should you not want to make it, you can simply sub this with pesto. Note that if you do this your dish will taste more Mediterranean than Mexican.

We would love to see what you come up with so please share your adaptations! For the full breakdown of the Chilli, and all its variations, click here.

Give serving this enchilada alongside a light and fresh salad a try. It’s also delicious with just a few rocket leaves, and dressed simply with lemon and olive oil!

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel and #lockdownchowdown on Instagram so we can see what you come up with. Happy cooking!

Enchiladas

Frequently Asked Questions

Can I make this vegan?

You can absolutely make this recipe vegan! To hit those essential cheesy notes, cover your enchiladas with your favourite vegan cheeze – or even better, with my ultimate Vegan Nacho Cheez sauce! 

 

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easy quick enchilada recipe

Enchiladas Two Ways


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  • Author: Jess Bunn
  • Total Time: 1 Hour
  • Yield: 2 - 4 Servings

Description

It’s time to get creative with your chili! With endless options provided, these enchiladas are the answer to the eternal question: “What’s for dinner?”


Ingredients

Units

Black Bean Enchiladas

Serves 2 very generously, or 4 with a side salad

To serve (optional)

  • pickled red onion
  • guacamole
  • fresh coriander
  • sour cream

Chicken Enchiladas With Salsa Verde

Serves 2 very generously, or 4 with a side salad

Salsa Verde

  • 1/4 cup fresh herbs (mint/coriander/parsley/spring onion tops or a mix)
  • 1 clove garlic, grated
  • 1 Tbsp capers (optional)
  • 1 Tbsp lemon juice
  • 1 tsp Dijon mustard
  • 2 Tbsp neutral tasting oil
  • salt to taste

For the Enchilada

  • 2 cups cooked shredded chicken
  • 2 small onions, sliced and sautéed until caramelised
  • 1/3 cup Salsa Verde (or replace with pesto)
  • 1 cup Mozzarella cheese
  • 1/4 cup soft cheese (cream cheese/ricotta etc)
  • 8 flour tortilla wraps (recipe follows, or you can buy these from the shops)
  • 750ml Charred Tomato Salsa

For serving (optional)

  • pickled red onions
  • sour cream
  • guacamole
  • fresh coriander

Flour Tortilla Wraps

Makes 8-10 Wraps

  • 1.5 cups all-purpose or cake flour
  • 2 Tbsp butter, melted (margarine/coconut oil/olive oil also fine here)
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 100ml warm water


Instructions

For The Enchiladas

  1. Heat the oven to 200C.
  2. Add 3/4 cup Charred Tomato Salsa to a large oven-safe dish, and spread it evenly over the base with a spoon.
  3. Stack the flour tortillas on a plate in front of you. Evenly divide the Black Bean Chilli between the tortillas, then roll them into a cylinder up to contain the filling inside.
  4. Place a wrap, seam side down (so they don’t unravel as they cook), in the baking dish on top of the tomato salsa. Repeat the process until all the Chilli Wraps are nestled snugly together in the baking dish side by side.
  5. Pour the rest of the charred tomato salsa evenly over the wraps to form a nice gooey layer of sauce on top. Scatter over the cheese. Bake the enchiladas for 20 minutes, or until bubbly and golden. Sprinkle chopped coriander over the top and serve with any accompaniments of your choice.

Chicken Enchiladas

  1. To make the salsa verde, finely chop your fresh herbs.
  2. Add these to a bowl along with the minced garlic, dijon, oil, lemon juice and capers (which are optional). Stir the mixture together and add a pinch of salt to taste, and more lemon juice if you like. The sauce should be herby and acidic – the perfect partner to our cheesy filling. Set the sauce aside until needed.
  3. To make the filling, combine the cooked, shredded chicken, caramelised onions, soft cheese, salsa verde, and half the mozzarella. Mix everything together, then add salt and pepper to taste.
  4. Add 3/4 cup charred tomato salsa to a large oven-safe dish, and spread it evenly over the base with a spoon.
  5. Stack the flour tortillas on a plate in front of you. Evenly divide the chicken mixture between the tortillas, then roll them into a cylinder up to contain the filling inside.
  6. Place a wrap, seam side down (so they don’t unravel as they cook), in the baking dish on top of the tomato salsa. Repeat the process until all the wraps are nestled snugly together in the baking dish side by side.
  7. Pour the rest of the charred tomato salsa evenly over the wraps to form a nice gooey layer of sauce on top. Scatter over the remaining mozzarella cheese.
  8. Bake the enchiladas for 20 minutes, or until bubbly and golden. Sprinkle chopped coriander over the top and serve with any accompaniments of your choice.

Flour Tortilla Wraps

  1. To make your wraps, add the cake flour, melted butter, baking powder and salt to a bowl.
  2. Rub the mixture together with your fingers until it resembles coarse breadcrumbs or sand.
  3. Add in your water and knead lightly until the mixture comes together, and has formed a nice smooth dough. You might need to add a little more flour if your dough is very sticky, or a little more water if it feels very dry.
  4. Set the dough aside to rest for 10 minutes. The dough needs this time to hydrate and relax, making it much easier to roll out your tortillas.
  5. Once rested roll the dough into a thick sausage and cut it into 8 smaller dough balls.
  6. Dust a clean work surface with flour, and roll your dough balls into tortillas just less than 1mm thick. Store each tortilla stacked on top of one another, separated by baking paper, to prevent them from sticking together, until ready to cool.
  7. Heat a frying pan over medium/high heat. Cook the tortillas until lightly browned, about 1 minute on each side.

Once cooked use as directed above!

Notes

Chef Tip: For smaller tortillas, like the ones found in taco carts in Mexico, simply divide your dough into 10 balls and proceed as directed.

  • Category: Mains
  • Method: Bake
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 1455.71kcal
  • Sugar: 56.91g
  • Sodium: 1860.66mg
  • Fat: 41.71g
  • Saturated Fat: 15.8g
  • Unsaturated Fat: 20.65g
  • Trans Fat: 0.37g
  • Carbohydrates: 208.52g
  • Fiber: 26.84g
  • Protein: 61.25g
  • Cholesterol: 94.78mg
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