Chicken Enchiladas

• servings: 8 servings
• total time: 1 hour 5 minutes

Ingredients

8 tortillas (, flour or corn, about 20cm/8" wide, Note 1)

1 tsp EACH onion powder, garlic powder, salt

1 tbsp EACH dried cumin powder, paprika, dried oregano

1/4 tsp black pepper

3/4 tsp cayenne pepper (optional, adjust to taste)

2 tbsp olive oil

3 tbsp flour (, plain/all purpose)

2 cups (500ml) chicken stock/broth (, low sodium)

1 ½ cups (375ml) tomato passata or US puree (Note 4 sub)

600g / 1.2lb chicken breast (, sliced in half horizontally, or boneless thigh, Note 2)

2 tbsp olive oil (, separated)

1/2 onion (, chopped)

2 garlic cloves (, finely minced)

1 red capsicum/bell pepper (, diced)

400g / 14oz refried beans (Note 3)

400g/14oz canned corn (, drained, sub frozen 1 3/4 cups)

1/4 cup (65ml) water

1 cup (100g) cheese (shredded, Mexican cheese blend, Monterey Jack, cheddar)

1 ½ cups (150g) cheese (, shredded)

2 tbsp coriander/cilantro (, roughly chopped)

Directions

Enchilada Seasoning: Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.

Enchilada Sauce

Make roux - Heat oil in saucepan over medium heat. Add flour and stir 20 seconds.

Add other ingredients - Add 2 tbsp Enchilada Seasoning, broth and tomato. Stir to combine.

Simmer to thicken - Increase heat slightly to medium high. Cook for 4 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup (see video). Remove from stove.

Chicken Filling

Coat chicken - Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat.

Cook chicken - Heat remaining 1 tbsp oil in a large skillet over high heat. Add chicken, cook 2 minutes. Turn and cook 1.5 minutes. Remove, rest 2 minutes then chop.

Saute onion - In the same skillet, add onion and garlic, cook 1 minute. Add capsicum, cook 2 minutes until onion is translucent.

Add everything else - Add refried beans, diced chicken, corn and water. Stir and cook for 2 minutes until reduces slightly. Should be thick and juicy, not watery.

Assemble and bake:

Preheat oven to 180°C/350°F.

Roll - Lay tortilla on work surface. Spread 2/3 cup Filling on lower third, sprinkle with cheese then roll up, finishing with the seam side down (to hold it closed). Repeat to make 8.

Smear a scoop of Enchilada Sauce across base of 22 x 33cm /9 x 13" pan. Place Enchiladas in, pour over remaining Sauce, sprinkle with cheese.

Bake 20 - 25 minutes or until cheese is melted and golden. Serve immediately, sprinkled with coriander!

Nutrition

• Calories: 471 kcal
• Total Fat: 22 g
• Saturated Fat: 9 g
• Cholesterol: 81 mg
• Sodium: 1152 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 32 g