Black Diamond Chicken Enchiladas Flake Salt

Chicken & Cheese Enchiladas with Avocado and Black Salt

Name: Chicken & Cheese Enchiladas with Avocado and Black Diamond Flake Salt
Yield: 6
Ingredients: 1 tablespoon paprika; 3 teaspoons sugar; 2 1/2 teaspoons ground cumin; 1 teaspoon ground oregano; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon cayenne pepper and more to taste; 1/4 teaspoon black pepper and more to taste; 1 medium onion, peeled and diced; 1 jalapeno, seeded and diced; 1 tablespoon olive oil; 1/2 teaspoon salt and more to taste; 6 cloves garlic, minced; Spice mix; 2 15-ounce cans fire roasted tomatoes; 1 cup water; 1 lb boneless, skinless chicken breasts; 2 cups shredded cheese (preferably Mexican blend); 1/2 cup fresh cilantro, stems removed, diced; 12 6-inch soft corn tortillas; Cooking spray; Sliced avocado; Lime juice; Sour cream; Black Diamond Flake Salt

Jun 01, 2024by The Meadow NW 23rd

Chicken & Cheese Enchiladas with Avocado and Black Diamond Flake Salt

The Meadow

Rated 5.0 stars by 1 users

Servings

Ingredients

For the spice mix:

1 tablespoon paprika
3 teaspoons sugar
2 1/2 teaspoons ground cumin
1 teaspoon ground oregano
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper and more to taste
1/4 teaspoon black pepper and more to taste

For the enchiladas:

1 medium onion, peeled and diced
1 jalapeno, seeded and diced
1 tablespoon olive oil
1/2 teaspoon salt and more to taste
6 cloves garlic, minced
Spice mix
2 15-ounce cans fire roasted tomatoes
1 cup water
1 lb boneless, skinless chicken breasts
2 cups shredded cheese (preferably Mexican blend)
1/2 cup fresh cilantro, stems removed, diced
12 6-inch soft corn tortillas
Cooking spray

For the toppings:

Sliced avocado
Lime juice
Sour cream
Black Diamond Flake Salt

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Directions

Preheat oven to 425 degrees F. Spray a 9x13 baking dish with cooking spray and set aside.
Heat a large saucepan over medium heat and add olive oil. Add the onion, jalapeño and 1/2 teaspoon salt. Cook, while stirring often, for about 7-10 minutes or until softened. Then add in the garlic and prepared spice mix and cook for another 30 seconds. Pour in the roasted tomatoes and water. Bring to a simmer on medium low heat and cook for 5 minutes.
Add the chicken into the pan. Reduce heat to low, cover and cook for about 15-20 minutes or until the chicken is cooked through. Transfer the chicken into a plate and allow to cool. Pour the sauce through a strainer into a bowl and push down as much liquid as possible. Season the sauce with salt and pepper to taste. Transfer the onion mixture to a bowl and set aside.
Once cool enough to handle, shred the chicken. Add chicken to the onion mixture and 1/4 cup of the sauce, 1 cup of the cheese and the cilantro. Stir to combine.
Stack the corn tortillas on a plate and wrap with plastic wrap. Microwave for about 45 seconds to soften them. Working with one tortilla at a time, place 1/3 cup of chicken mixture into the middle of each tortilla and wrap tightly. Place the seam end down onto a 9x13 baking dish. Spray the tops of the enchiladas with cooking spray and place into the oven for 5-7 minutes to brown the tortillas.
Reduce heat to 400 degrees F. Remove the enchiladas from the oven and pour the sauce over them evenly. Then top with the remaining cheese. Cover the dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for 5 more minutes. Remove from the oven and allow to cool for 10 minutes. Then top with avocado, lime juice, sour cream and smoked salt. Enjoy!