250gchicken breasts(1/2 lb) cut into bite-sized pieces
1/2teaspoonchipotle chilli powder
2tablespoonsrapeseed or olive oil
2clovesgarlicchopped or grated
100gbrussels sprouts(1 cup) sliced
30gcavolo nero(1 cup) or kale of choice, ribs removed and sliced
150gcooked black beans(1 cup)
100gextra mature cheddar cheese(1 cup) grated
For the sauce
Heat the goose fat or oil in a saucepan. Add the onion and a pinch of salt. Cook for about 5 minutes, until soft and jammy.
Add the garlic, spices and chipotle paste and cook for another minute.
Add the passata, stock, sugar and a pinch of salt (you may need more if your stock is unsalted). Bring to the boil and simmer for 5-10 minutes. Taste and check seasoning.
For the enchiladas
Preheat the oven to 180ºC/350ºF.
Sprinkle the chicken with 1/2 teaspoon each cumin and smoked paprika and all of the chipotle chilli powder and oregano, along with some salt and pepper. Heat 1 tablespoon of oil in a large frying pan and sauté the chicken pieces for a few minutes until browned and cooked through. Remove to a plate.
Heat another tablespoon of oil in the same pan. Add the onion and a pinch of salt and sauté until soft, around 5 minutes. Add the garlic and stir for another minute.
Add the sliced sprouts and sauté for 2 minutes. Add the kale along with the remaining cumin and smoked paprika and the chilli flakes and continue to sauté for another 2 minutes. Tip in the black beans.
Add back the cooked chicken pieces along with 1/2 cup cheese and 1/2 cup sauce to bind. Season to taste.
Spread 1/2-1 cup of sauce over the bottom of a large baking dish. Divide the chicken and black bean mixture between the corn tortillas. Roll up and place in the dish. Top with another 1/2-1 cup of sauce and the remaining 1/2 cup of cheese.
Bake for 20 minutes until the cheese is golden brown.
Depending on how you like your enchiladas, use more or less sauce. I prefer crispy edges to soggy enchiladas but you do them how you like!