Spicy Chicken Enchiladas
In a sauce pan, make a roux with avocado oil & flour. Whisk in chili powder, garlic, cumin, oregano, salt
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Slowly whisk in chicken broth
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Add chipotle peppers in adobo & bring sauce to a gentle boil. Lower heat & simmer 15 minutes
3
Blend the enchilada sauce until smooth
4
Sauté onions, jalapeño, & garlic
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Add black beans, hatch chiles, & sauté until warmed through
6
Make an assembly line of: shredded chicken, black bean chile mix, enchilada sauce, cheese & tortillas
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Spoon some enchilada sauce on tortilla & add filling
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Tightly roll & place in baking dish on top of enchilada sauce. Repeat.
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Pour enchilada sauce over the top & cheese. Bake at 350F for 25 min.
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Top with cilantro & avocado. Enjoy!
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