Mexican by KitchenFeed
Chicken Enchiladas
Prep 20 min
Cook 45 min
Total 1 h 5 min
Serves 8 Ingredients
8 tortillas, flour or corn (about 20cm/8" wide) Enchilada Seasoning: 1 tsp EACH onion powder, garlic powder, salt Enchilada Seasoning: 1 tbsp EACH dried cumin powder, paprika, dried oregano Enchilada Seasoning: 1/4 tsp black pepper Enchilada Seasoning: 3/4 tsp cayenne pepper (optional, adjust to taste) Enchilada Sauce: 2 tbsp olive oil Enchilada Sauce: 3 tbsp flour, plain/all purpose Enchilada Sauce: 2 cups (500ml) chicken stock/broth, low sodium Enchilada Sauce: 1.5 cups (375ml) tomato passata or US puree Chicken Filling: 600g / 1.2lb chicken breast, sliced in half horizontally (or boneless thigh) Chicken Filling: 2 tbsp olive oil, separated Chicken Filling: 1/2 onion, chopped Chicken Filling: 2 garlic cloves, finely minced Chicken Filling: 1 red capsicum/bell pepper, diced Chicken Filling: 400g / 14oz refried beans Chicken Filling: 400g / 14oz canned corn, drained (sub frozen 1 3/4 cups) Chicken Filling: 1/4 cup (65ml) water Chicken Filling: 1 cup (100g) cheese, shredded (Mexican blend, Monterey Jack or cheddar) Topping: 1.5 cups (150g) cheese, shredded Topping: 2 tbsp coriander/cilantro, roughly chopped Steps
Step-by-step
1 Mix all the Enchilada Seasoning spices together; use for both the filling and sauce. 2 Heat 2 tbsp oil in a saucepan over medium heat, add the flour and stir 20 seconds to make a roux. 3 Add 2 tbsp Enchilada Seasoning, chicken broth and tomato passata; stir to combine. 4 Increase heat to medium-high and cook 4 minutes, whisking regularly, until thickened to a thick syrup consistency. Remove from stove. 5 Drizzle 1 tbsp oil over the chicken and toss to coat, then sprinkle with seasoning and toss again. 6 Heat remaining 1 tbsp oil in a large skillet over high heat; cook chicken 2 minutes, turn and cook 1.5 minutes. 7 Remove chicken, rest 2 minutes, then chop. 8 In the same skillet, cook onion and garlic 1 minute, add capsicum and cook 2 minutes until onion is translucent. 9 Add refried beans, chopped chicken, corn and water; stir and cook 2 minutes until thick and juicy, not watery. 10 Preheat oven to 180°C/350°F. 11 Spread 2/3 cup filling on the lower third of each tortilla, sprinkle with cheese, roll up and place seam side down. Repeat for 8. 12 Smear a scoop of enchilada sauce across the base of a 22 x 33cm / 9 x 13" pan. 13 Place enchiladas in the pan, pour over remaining sauce and sprinkle with cheese. 14 Bake 20-25 minutes until the cheese is melted and golden. 15 Serve immediately, sprinkled with coriander. Notes Oven 180°C/350°F. Warm corn or stiff flour tortillas 10 seconds in the microwave so they roll without cracking. Tomato passata is labelled 'tomato puree' in the US; substitute 4 tbsp tomato paste plus 1 extra cup broth plus 1 tsp sugar. Refried beans keep the filling juicy and bound. Rest the cooked chicken 2 minutes before chopping; cool the filling slightly for easier rolling. Leftovers keep 4 days refrigerated; to freeze, keep the sauce separate and add before baking.
Photo: Sharon Chen from Austin, United States · Wikimedia Commons · CC BY 2.0
Source: RecipeTin Eats
