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Chicken Enchiladas

Chicken Enchiladas

Delicious Chicken Enchiladas with a flavorful filling and rich enchilada sauce.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 8 enchiladas
Calories 471 kcal

Equipment

  • Saucepan
  • Skillet
  • oven

Ingredients
  

Tortillas

  • 8 pieces tortillas flour or corn, about 20cm/8" wide

Enchilada Seasoning

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 tablespoon dried cumin powder
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • ¼ teaspoon black pepper
  • ¾ teaspoon cayenne pepper optional, adjust to taste

Enchilada Sauce

  • 2 tablespoon olive oil
  • 3 tablespoon flour plain/all purpose
  • 2 cups chicken stock/broth low sodium
  • 1.5 cups tomato passata or US puree

Chicken Filling

  • 600 g chicken breast sliced in half horizontally
  • 2 tablespoon olive oil separated
  • ½ piece onion chopped
  • 2 cloves garlic finely minced
  • 1 piece red capsicum diced
  • 400 g refried beans
  • 400 g canned corn drained
  • ¼ cup water
  • 1 cup cheese shredded (Mexican cheese blend, Monterey Jack, cheddar)

Topping

  • 1.5 cups cheese shredded
  • 2 tablespoon coriander/cilantro roughly chopped

Instructions
 

Enchilada Seasoning

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

Enchilada Sauce

  • Heat oil in saucepan over medium heat. Add flour and stir 20 seconds.
  • Add 2 tablespoon Enchilada Seasoning, broth and tomato. Stir to combine.
  • Increase heat slightly to medium high. Cook for 4 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup. Remove from stove.

Chicken Filling

  • Drizzle 1 tablespoon oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat.
  • Heat remaining 1 tablespoon 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.
  • In the same skillet, add onion and garlic, cook 1 minute. Add capsicum, cook 2 minutes until onion is translucent.
  • Add refried beans, diced chicken, corn and water. Stir and cook for 2 minutes until reduces slightly.

Assemble and Bake

  • Preheat oven to 180°C/350°F.
  • Lay tortilla on work surface. Spread ⅔ cup Filling on lower third, sprinkle with cheese then roll up, finishing with the seam side down. 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!

Notes

Cooked leftovers will keep for 4 days in the fridge. Best to keep sauce separate and pour over just prior to baking.

Nutrition

Serving: 1enchiladaCalories: 471kcalCarbohydrates: 35gProtein: 32gFat: 22gSaturated Fat: 9gCholesterol: 81mgSodium: 1152mgPotassium: 716mgFiber: 4gSugar: 6gVitamin A: 1192IUVitamin C: 29mgCalcium: 300mgIron: 3mg
Keyword Chicken Enchiladas, chicken recipes, comfort food, Enchiladas, Mexican recipes
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