To make your supper in no time make this sauce up to a week in advance. I like to cook my chicken for the week in my instant pot to have chicken on hand when I need it.
2 Tbsp olive oil
2 Tbsp flour
1/4 cup chili powder
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp oregano
2 Tbsp chicken or vegetable bouillon (I use the one from Costco)
2 cups warm water
salt and pepper to taste
Measure out everything in advance. I like to mix all my spices together and stir together my bouillon because as soon as we make the roux you need everything else quickly.
To make the roux, heat up the oil on medium high heat and whisk in the flour right away to avoid clumping keep whisking. Stir in the spices and mix for about 30-45 seconds before adding the stock. Reduce the heat and simmer for about 15 minutes. Season with salt and pepper to your liking.
To assemble your enchilada:
2 tortilla shells
2 chicken breasts, cubed
1/2 can of black beans rinsed (can use other beans, corn, or rice if you prefer)
Enchilada sauce, use as much or as little as you like
Shredded cheddar cheese
Fill the centre of your tortilla with half the chicken, half the beans, your sauce and cheese if you like. Fold over the end closest to you over your filling, tuck in the two sides to ensure your filling won't fall out of the ends, then continue to roll until your enchilada is closed. Place your enchiladas seam side down and top with more cheese and sauce, if desired. Bake at 350 for 20-25 min or until the cheese is melted and the centre of the enchilada is heated through. To check, poke the centre with a knife and feel it to see if it's heated through.