Mexican chicken enchiladas with a spicy tomato sauce

Traybakes are a great way to take the stress out of weeknight meals.
Cheesy chicken enchiladas baked in a spicy tomato sauce – this is the way to make the family happy! If you’re really pressed for time, use a premade enchilada sauce.
Serves six
Ingredients
Enchilada sauce:
2 tbsp extra virgin avocado oil
2 tbsp flour
1 tbsp chilli powder, or to taste
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tbsp tomato paste
2 cups chicken stock
Enchiladas:
2 tbsp extra virgin avocado oil
1 onion, diced
3 (750g) fresh chicken breasts, diced
2 garlic cloves, crushed
1 tin black beans, rinsed and drained
Salt and pepper
6 large flour tortillas
2 cups grated cheese
To serve:
1/2 cup fresh coriander
1 avocado, scooped and sliced
1/2 cup sour cream
1/2 cup sliced jalapeños (optional)
Method
If you’re feeling very organised, cook a double batch of the sauce and freeze some for the next time you make this dish.