2 free-range chicken breasts (or use half a pre-cooked BBQ chicken)
1.2 L stock (omit if using pre-cooked BBQ chicken)
1/2 brown onion, peeled and quartered
2 garlic cloves
1 tsp stock powder
Salt, to taste
2 tbsp Bulla Sour Cream, to serve
100 g fresh ricotta or mild feta, to serve
1/2 avocado, to serve
La Costena Refried Black Beans
Gently poach the chicken in stock. Once cooked, set aside to cool slightly then shred using two forks. Reserve the excess stock.
To create your red sauce, place tomatoes, onion and garlic in a pot and cover with water and bring to the boil. Boil for approximately 15-20 minutes or until soft.
Drain the water from the pot and place the contents in a blender with stock left from the first step and blend until smooth. Season to taste.
Gently reheat La Costena Refried Black Beans in a small saucepan over low heat.
Heat enough oil in a hot fry-pan to cover the base about 1/4 cm. Then place each tortilla individually in the frypan for 8 seconds, flip then repeat. Add extra oil as needed. Drain the tortillas on a paper towel. Next dip the tortillas into the red salsa mixture using tongs, and place on serving plates ready to be filled.
Spoon shredded chicken mix onto each tortilla and fold in half.
Add a chef spoon of refried beans.
Pour the red salsa over the top then top with sour cream, crumbled ricotta on top of enchiladas and beans, and sliced avocado.