Ultimate Cheesy Enchiladas

  • 1 hour
  • Serves 6
  • Medium

This is our St Helen’s Twist on the classic enchiladas, super duper cheesy for the ultimate fakeaway night!

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  1. In a deep pan add oil, onion, garlic, chilli, cumin, ground onion, garlic powder, salt, paprika, oregano and sugar. Fry for a minute. Add in chicken and cook through.
  2. Add in the peppers, black beans, sweetcorn, chopped tomatoes and and chicken stock. Bring to boil them reduce to a simmer, stirring occasionally.
  3. Meanwhile, in a separate pan, whisk together the plain flour and butter until cooperated. Cook off for 5 minutes before slowly adding the milk. Stir in the cheese and a pinch of salt and pepper.
  4. To build, using a spoon take the sauce from the chicken mix and add it to the bottom of a deep casserole dish. Lay the first tortilla in the pan and fill with chicken mixture, then fold over the sides to enclose. Do this across the pan with all 8 Tortillas, in a row, until the pan is filled.
  5. Pour the cheese sauce on top of the enchilada's, then add some grated on top. Bake in the oven at 200C/180C fan/gas 6 for 20 minutes or until golden.
  6. Garnish with either spring onions or chopped coriander.