2 tbsp vegetable oil
1 small brown onion, peeled and diced
680g skinless chicken breasts, cut into 2cm pieces
2 green chillies, diced
salt and pepper
1 1/2 cups mozzarella, grated
1 1/2 cups cheddar cheese, grated
8 flour tortillas
500ml enchilada sauce (see below)
1 x 400g can black beans or lentils, rinsed and drained
1/4 cup fresh coriander, chopped
1 avocado, peeled and diced
450g ripe tomatoes, cored
1 garlic clove, skin on
1 brown onion, roughly diced
1 jalapeno chilli, or to taste
3/4 tsp sea salt
(Makes 2 cups)
To make the sauce, place the tomatoes, garlic, onion and chilli in a medium roasting pan. Char them under a hot grill for about nine to 10 minutes, turning them halfway through as the pieces brown. (The aim is to char the vegetables a little as it adds a great flavour, but don't burn them too much.)
Peel the garlic clove and add it to a blender with the tomatoes, onion, chilli and salt. Puree until smooth and set aside. (Makes about two cups )
Preheat oven to 180C.
In a large pan, heat the oil over a medium-high heat.
Add the onion and fry for three minutes, stirring occasionally.
Add the diced chicken and green chillies and season. Cook for six to eight minutes, stirring occasionally, or until the chicken is cooked through.
Remove from heat and set aside.
Mix the cheeses together.
To assemble the enchiladas, set up an assembly line with tortillas, sauce, beans, chicken mixture and cheeses.
Lay out a tortilla and spread it with two tablespoons of sauce.
Add beans in a line down the middle.
Add a spoonful of chicken mixture.
Sprinkle with a quarter cup of cheese.
Roll up the tortilla and place in a greased 30x25-cm baking dish. Repeat with the remaining tortillas.
Spread the remaining enchilada sauce on top and sprinkle over the remaining cheese.
(The meal can be covered and refrigerated at this point if it is to to be transported and eaten later. Place avocado and tomato in separate container)
Bake uncovered for 20 minutes then serve immediately, garnished with coriander and avocado.