Creamy and a little bit spicy harissa chicken enchiladas – these enchiladas are packed with so much flavor and made with “better for you” ingredients!
So, I hate to brag but I am obsessed with this recipe. I can’t take all the credit here. This past weekend Robbie and I went to dinner at the new Salt Trader’s seafood restaurant here in Austin. Robbie got the fish enchiladas and they had a creamy harissa sauce. I took a bite (or five) and the flavors were incredible. That being said, I immediately came home and tossed a harissa enchilada recipe on my “make list” for this week.
I literally made and shot photos of these harissa chicken enchiladas today. It usually takes me a couple of attempts to get a recipe just right but this one came easy I guess. They came out so good it was hard for me to not eat half of them in one sitting. Therefore, I knew I had to hurry up and edit the photos real quick and get this recipe on the blog.
Also, they’re SO easy to make. I used harissa paste from Trader Joe’s. Then I used a some coconut cream from a can (also got this at Trader Joe’s) to mix in the enchilada sauce to make it creamy. Coconut and harissa go so well together. I stuffed the enchiladas with rotisserie chicken (makes life easier), black beans and onions.
Most importantly I topped the enchiladas with some shredded pepper jack and then some pickled red onions that I made last night. Then I added some fresh cilantro, lime wedges for squeezing and sliced avocado. All about the toppings!
I make my pickled red onions at home very simply. I slice a small red onion. Then add it to an airtight container (like a mason jar) and then I added 1 part red wine vinegar and 1 part water. Sometimes I’ll squeeze in the juice of one lime. I also add some salt and peppercorns! You could add some honey if you like yours sweeter.
What is harissa?
Harissa is a spicy and aromatic chile paste that’s a used a lot in North African and Middle Eastern cooking. Harissa recipes depend on the country but typically include a mixture of smoked hot Chile peppers, oil, garlic and spices like cumin and coriander. It’s pretty spicy so a little bit goes a long way!
I love putting a twist on traditional Mexican recipes by combining other cuisines. I usually love doing Asian twists – like these shredded Asian beef tacos. It’s just a way to change things up and get different flavors in. I honestly love tacos and enchiladas more than anything, so I’m all about making them a numerous amount of ways.
For this specific recipe I used good ol’ fashioned flour tortillas. I like using flour tortillas for enchiladas because they hold up so well and don’t fall apart. If you want a grain-free option – I recommend Siete’s cassava flour tortillas.
So, go ahead and make these delicious enchiladas for dinner! Feel free to let me know how you like them or comment and rate below!Print
Harissa Enchilada Sauce
1 tsp olive oil
2 garlic cloves, minced
1/4 cup chicken broth
1 tbsp harissa paste
1/2 cup canned tomato sauce
1/4 cup coconut cream from a can (I get mine from Trader Joe’s – full fat coconut milk is also good just use the creamy top part)
1 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
salt and pepper to taste
6 tortillas of choice
1 tbsp olive oil
1/3 cup yellow onion, chopped
1 jalapeño, seeded and diced, optional
2 cups shredded rotisserie chicken
1 can black beans, rinsed and drained
1/2 cup canned tomato sauce
1/2 tbsp harissa paste
1/3 cup chicken broth
2 tbsp coconut cream
2-3 tbsp chopped cilantro
1/2 tsp oregano
1 tsp cumin
salt to taste
1.5 – 2 cups shredded pepper jack
pickled red onions
lime for squeezing
For the sauce
Heat a saucepan over medium heat. Add olive oil and garlic and sauté for a minute. Add tomato sauce, chicken broth, harissa paste, coconut cream, chili powder, cumin, smoked paprika, salt and pepper.
Bring to a boil then quickly reduce heat to low and let simmer for 5 minutes, uncovered.
Remove from heat and set aside until ready to use.
Preheat the oven to 400 degrees F. Spray a baking dish with non-stick cooking spray and set aside.
Heat olive oil in a large skillet over medium heat. Add onion and jalapeño and let cook until softened, about 3 minutes.
Add the chicken, black beans, cilantro, salt, oregano, cumin, tomato sauce, harissa paste, chicken broth, and coconut cream.
Let cook for 5-6 minutes, stirring occasionally.
Remove from heat.
Put about 1/2 cup of the chicken and black bean mixture into each tortilla. Roll it up and place it in the prepared baking dish with the fold facing down.
Pour the harissa enchilada sauce on top of the stuffed enchiladas.
Top with shredded pepper jack.
Bake for about 20 minutes.
Top with pickled red onions, chopped cilantro, avocado and serve with lime wedges if desired!