Chicken Enchiladas
Delicious rolled tortillas filled with savory chicken, beans, and cheese, smothered in a rich and spicy enchilada sauce.
Ingredients
For the Enchilada Seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tbsp dried cumin powder
- 1 tbsp paprika
- 1 tbsp dried oregano
- ¼ tsp black pepper
- ¾ tsp cayenne pepper (optional) Adjust to taste
For the Enchilada Filling
- 8 pieces tortillas (flour or corn, about 20cm/8" wide)
- 2 tbsp olive oil Divided use
- 600 g chicken breast (sliced in half horizontally or boneless thigh)
- ½ piece onion (chopped)
- 2 cloves garlic (finely minced)
- 1 piece red capsicum/bell pepper (diced)
- 400 g refried beans
- 400 g canned corn (drained) Substitute with frozen, about 1 3/4 cups
- ¼ cup water
For the Enchilada Sauce
- 3 tbsp flour (plain/all-purpose)
- 2 cups chicken stock/broth (low sodium)
- 1.5 cups tomato passata or US puree
For Topping
- 1 cup cheese (shredded; Mexican cheese blend, Monterey Jack, cheddar)
- 1.5 cups cheese (shredded)
- 2 tbsp coriander/cilantro (roughly chopped)
Instructions
Enchilada Seasoning
- Mix the enchilada seasoning spices (onion powder, garlic powder, salt, cumin, paprika, oregano, black pepper, and cayenne pepper). Set aside for use in filling and sauce.
Enchilada Sauce
- In a saucepan, heat 2 tablespoons of olive oil over medium heat.
- Stir in 3 tablespoons of flour and whisk until golden.
- Gradually add chicken stock, tomato passata, and half of the enchilada seasoning mix.
- Bring to a simmer and cook until thickened. Set aside.
Chicken Filling
- In a skillet, heat the remaining olive oil.
- Sauté the chopped onion, garlic, and diced red bell pepper until soft.
- Add the sliced chicken, remaining enchilada seasoning, refried beans, canned corn, and water.
- Cook until the chicken is fully cooked.
Assemble and Bake
- Preheat your oven to 180°C (350°F).
- In a baking dish, pour a bit of enchilada sauce at the bottom.
- Fill each tortilla with the chicken mixture and roll tightly.
- Place them seam-side down in the dish.
- Pour the remaining sauce over the top.
- Sprinkle with cheese.
- Bake for 20-25 minutes until the cheese is bubbly and golden.
Notes
Serve with sour cream, guacamole, or a fresh salad. Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days; freeze for up to 2 months.