Prep: 15min | Cooking: 2h 30min
Makes a mild sauce, for more kick add an additional dried chili or two
2 chicken breasts, ca. 400g
3 dried chilis
1 small onion, quartered
2 garlic cloves
1 tbsp olive oil
1/2 cup vegetable or chicken stock
1 tsp ground cumin
400g diced tomatoes
8 tortilla wraps
400g kidney beans (or black beans)
200g grated mixed cheese (works nicely with gouda and cheddar mix)
1 tbsp chopped fresh coriander
* Optional: add 1 tsp chopped jalapeño into each enchilada when preparing
In a medium saucepan on high heat, cook chilis, onion and garlic until fragrant (ca. 2-3 min). They should just start to blister and have a couple black/ burnt spots.
Lower heat, add stock, oil, and cumin, and simmer 5 min.
Remove from heat. Puree and pour contents in a pot, preferably cast iron. Puree the tomatoes also and add them to the pot. Mix well, add 1 tsp salt, and bring to a simmer. Add chicken, and cook, covered with lid, 1-2 hours on low heat.
Preheat oven to 175°C.
Grease a large baking dish with a little oil and set aside.
Remove chicken from sauce, and shred. Season sauce to taste with a little more salt if needed (ca. 1/2 tsp). Pour 250ml (1 cup) sauce over the shredded chicken, and mix so it's well-coated.
Layer 2-3 tbsp chicken on a tortilla, followed by 2-3 tbsp kidney beans, and lastly, 2-3 tbsp grated cheese. Roll and fold the tortilla and place in baking dish. Repeat with remaining tortillas.
Pour 250ml sauce over the wraps, and generously sprinkle grated cheese.
Place in oven for 20 min.
Garnish with fresh coriander.
* You can use excess sauce as a nacho dip