Chicken & Cheese Enchiladas with Avocado and Black Diamond Flake Salt
Flake salt is the ultimate finishing salt. Distinguished by dry, flaky crystals with a bright, sparkly saltiness. Flake salts appear naturally from solar or fire evaporation with pyramidal, flake, or layered parchment-like crystals. They typically have a lower number of trace minerals than fleur de sel or sel gris. Sprinkle flake salts with wild abandon for a crispy snap of intense but fleeting flavor on all manner of fresh vegetables, green salads, or on the rim of a margarita.
Our Black Diamond Flake Salt works beautifully on dishes where a little visual and textural pizzazz is desired, such as on top of soups, grilled asparagus, and more. The deep, dark obsidian pyramidal crystals are very large and provide a nice toothsome crunch that makes for a marvelous counterpoint in texture on these enchiladas. Its raven color brings delightful contrast to a dish lighter in color and is sure to elicit an exclamation from your guests. Try it!
- 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
- 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 Black Diamond Flake Salt. Enjoy!
- Kaitlin Hansen