These enchiladas are stuffed to the brim with Mexican spiced chicken, cheese, black beans and a special ingredient...tortilla chips! Adding crushed chips to these enchiladas gives them an extra layer of crunch. Don't forget to smother it all in the red sauce and lime crema!
/ serving 4 people
/ serving 4 people
Flour Tortillas(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Cheddar Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
Preheat your broiler to high (to broil enchiladas).
Wash and dry all produce.* Peel, then mince or grate garlic. Zest, then juice half the lime. Cut remaining lime into wedges. Drain, then rinse black beans. On a clean cutting board, pat chicken dry with paper towel, then cut into 1/2-inch pieces.
Heat a large non-stick pan over high heat. When pan is hot, add 1 tbsp oil, then chicken. Sprinkle over 1 tbsp Mexican seasoning. Cook, stirring often, until chicken is cooked through, 5-7 min. (TIP: Cook to a min. internal temp. of 74°C/165°F.**) Transfer chicken to a large bowl, then add corn and black beans. Stir to combine. Set aside.
Using the same pan, reduce heat to medium. Add another 1 tbsp oil, then tomato paste, garlic and remaining Mexican seasoning. Cook, stirring often, until fragrant, 1-2 min. Meanwhile, in a small bowl, whisk together 1 1/2 cups cold water and cornstarch. Remove pan from heat. Add cornstarch mixture and stir together. Return pan to heat over medium-low. Cook, stirring often, until sauce is slightly thickened, 3-4 min.
Spray or wipe a 9x13-inch baking dish with 1 tbsp oil. On a clean work surface, arrange tortillas. Over half of each tortilla, divide chicken mixture. Roll tortillas up to close. Place, seam-side down, in the prepared baking dish. Drizzle half the red sauce over enchiladas.
In another large bowl, crumble tortilla chips. Add cheese and stir together. Sprinkle tortilla chip mixture over assembled enchiladas. Broil in middle of oven until cheese melts, 3-4 min. Meanwhile, in another small bowl, combine sour cream, lime zest, lime juice and 2 tbsp water. Season with salt and pepper. Stir to combine.
Divide enchiladas between plates. Spoon over remaining red sauce. Dollop with lime crema. Squeeze over a lime wedge, if desired.