Making the sauce the day before seems to heighten the flavor.
Place in a pot:
2 chicken breasts, skin removed (about 500 grams)
2 cups water
1 t chicken (or other) bouillon
Boil on a low flame, covered, for 5 minutes. Turn off fire, and leave until cool. You will use the broth for your sauce.
Now make the enchilada sauce:
Measure these spices and place in a small bowl:
2 T chili powder
1 minced clove garlic
½ scant t salt
½ t powdered cumin
¼ t powdered oregano
Place in a pot and heat:
2 T grapeseed or other oil
Add and whisk for about a minute:
2 T all-purpose flour (中力粉 churikiko in Japanese)
Add the spices and continue to whisk. After about a minute, slowly add while whisking to prevent lumps:
2 C chicken broth
(1 T tomato paste)
Simmer for about ten minutes.
Now, back to the chicken. Shred with a fork on a plate. Put the shredded chicken breasts in a bowl and pour in about ½ cup enchilada sauce. Mix in the sauce and set aside.
Beans:
350 grams cooked beans (black, pinto, whatever)
1 T butter
1 clove garlic
¼ t salt
Heat the beans, butter, garlic, and salt in a ziplock bag (not airtight) in the microwave until the butter melts. Seal the bag and gently pound with a rolling pin to mash and squeeze it about to incorporate the butter, salt, and garlic into the beans. If you prefer not to use a bag, heat them in a bowl in the microwave or in a pan on the stove and mash with a fork. Set aside.
Heat in a frying pan:
1 T olive oil
Stir fry:
1 minced onion
When cooked, mix into the chicken.
Now it's time to put together the enchiladas.
Preheat oven to 180ºC (350ºF).
Lay tortillas on a clean surface. Place small amounts of each of the ingredients on each of the tortillas: grated cheese, beans, meat. Roll them and place seam side down in an oven pan lined with cooking paper. Pour on ½-1 cup enchilada sauce. Bake for 15-20 minutes or until edges start to turn golden. Sprinkle a little mozzarella or other cheese on top of the enchiladas and return to the oven until cheese is melted. Serve with green salad, and guacamole and chips. (If you have leftover sauce, freeze it to use later.)