Chicken Enchiladas

Jeremy and I have a most favourite Mexican restaurant that we like to frequent down on Elgin Street in Ottawa called Poncho Villa. If you`ve never been, it`s probably because you`ve never seen it - you really have to be looking for it as it`s tucked down in a little courtyard. It's almost directly across from Jack Purcell park. They serve, in my opinionin my opinion, quite possibly the best Mexican fare in the city. I love sitting on their little cobblestone patio in the summer and watching all of the folks walk by. I think that what Jeremy really likes is this hot sauce they have that he puts on practically everything (not really a Venezuelan in his choice of heat!). When we were living on Gilmore St. and Panchos was right around the corner... well, all I can say is that we frequented our little restaurante mexicano pretty often. All that to say, everytime we sit down at Ponchos, I have to explain to Jeremy what an enchilada is, what a tostada is, quesadillas... (thankfully he's got the burrito and taco down). I just don`t understand how he can eat this food so often and always forget what`s what. I guess I can never remember how to program the VCR, so there you go! 

This recipe is pretty yummy. It`s no Panchos, but pretty yummy. A little warning - they take a little bit of preparation. Not crazy, but a little bit. They're nice to make for one dinner and then freeze the rest for a night when things are a little hectic and you can just pull them out of the oven. These serve up really nicely with a side salad with AVOCADO (of course!). Bon appétit!

For the sauce
2 tablespoons olive oil
2 teaspoons ground cumin, divided
1/4 cup all-purpose flour
1/4 cup tomato paste
1 3/4 cups vegetable broth
3/4 cup water
salt and fresh ground pepper

For the enchiladas12 (3) ounces shredded Mexican blended cheeses or pepper Jack cheese
2 cups cooked black beans
10 ounces frozen chopped spinach, thawed and squeezed dry
1 large piece of chicken (boiled and then shredded)
6 scallions, thinly sliced, white and green parts separated
1/2 cup corn (optional)
salt and fresh ground pepper
8 large white corn tortillas

To make the sauce
In a medium saucepan, heat oil over medium. Stir in 1 teaspoon cumin, flour and tomato paste - cook, whisking, for 1 minute. Whisk in broth and water - bring to a boil, reduce heat to a simmer and cook until slightly thickened, about 5 to 8 minutes. Season with salt and pepper - set aside.

To make the enchiladas
Start by boiling your chicken in a medium pot. Cutting the chicken up in to smaller chunks will help it cook faster. Meanwhile, in a large bowl, combine 8 ounces cheese (2 cups - not all of your cheese!), beans, spinach, corn, and scallion whites. Shred your chicken by pulling it apart with 2 forks and at it and your remaining 1 teaspoon cumin - season with salt and pepper.

Preheat oven to 400

Stack tortillas and wrap in damp paper towel - microwave on high for 1 minute to warm them. Top each tortilla with about a heaping 1/3 cup of filling - roll up tightly and arrange, seam side down, in 2 9" x 9" or 2 7" x 11" baking dishes coated with nonstick spray. You will want 8 rolled tortillas in each one.

Dividing evenly, sprinkle enchiladas with remaining 4 ounces cheese (1 cup) and evenly spoon the sauce over the top. Bake, uncovered, until hot and bubbly, about 15 to 20 minutes. Cool 5 minutes before serving - garnished with the reserved scallion greens.

Makes 8 servings.