Ingredients
2tbspavocado oilor vegetable oil, or any other neutral oil
1white onionsmall, peeled and diced
½lbschicken breastsboneless skinless, diced
salt and pepper
4ozgreen chilesdiced
15ozpinto beansrinsed and drained
8large flour tortillas
3cupsMexican-blend shredded cheese
1batchAncho Enchilada Sauce
cilantrochopped fresh, for topping
2tbspavocado oilor vegetable oil, or any other neutral oil
2tbspall-purposeor gluten-free flour
4tbspancho chili powder
½tspgarlic powder
½tspsalt
½tspground cumin
¼tspdried oregano
2cupschickenor vegetable stock
Preparation
Preheat oven to 350 degrees F. Prepare your enchilada sauce.
In a large saute pan, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with salt and pepper.
Saute for 6 to 8 minutes, stirring occasionally, or until the chicken is cooked through. Remove from heat and set aside.
To assemble the enchiladas, set up an assembly line including tortillas, enchilada sauce, beans, chicken mixture, and cheese. Layout a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.
Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese.
Roll up tortilla and place in a greased 9×13-inch baking dish. Repeat with the remaining ingredients.
Spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.
Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.
Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings.
Gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10 to 15 minutes until slightly thickened.
Use immediately or refrigerate in an air-tight container for up to 3 days.
