Recipe Index

Ingredients

• 8 tortillas (, flour or corn (about 7¾ in/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 chicken stock/broth (, low sodium)
• 1.5 cups tomato passata or US puree (Note 4 sub)
• 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)
• 14oz refried beans (Note 3)
• 14oz canned corn (, drained (sub frozen 1 3/4 cups)
• 1/4 cup water
• 1 cup cheese (shredded (Mexican cheese blend, Monterey Jack, cheddar)
• 1.5 cups cheese (, shredded)
• 2 tbsp coriander/cilantro (, roughly chopped)

Method

1. Combine the onion powder, garlic powder, salt, cumin, paprika, oregano, black pepper and cayenne to make the enchilada seasoning for both sauce and filling.
2. Stir the flour into 2 tablespoons hot olive oil in a saucepan for 20 seconds, then add 2 tablespoons of the seasoning, the chicken stock and the tomato passata.
3. Simmer the sauce over medium-high heat for about 4 minutes, whisking often, until it thickens to a syrupy consistency, then take it off the heat.
4. Rub the chicken with 1 tablespoon olive oil and the remaining seasoning, sear it in a hot skillet for 2 minutes, turn for another 1 1/2 minutes, rest it, then chop it.
5. Soften the onion and garlic in the skillet for a minute, add the capsicum, and cook 2 minutes until the onion is translucent.
6. Stir in the refried beans, chopped chicken, corn and water and cook for 2 minutes until the filling is thick and juicy.
7. Heat the oven to 350°F and spread 2/3 cup of filling over the lower third of each tortilla, sprinkle with the 1 cup cheese, and roll them up seam side down.
8. Smear some sauce across a 9 x 13 inch pan, set the enchiladas in it, pour the rest of the sauce over, and top with the 1 1/2 cups cheese.
9. Bake for 20 to 25 minutes until the cheese melts and turns golden, then scatter coriander over the enchiladas before serving.

Prep: 20 min · Cook: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data