Chicken Enchiladas
Chicken Enchiladas
The foundation of this recipe is a double duty Enchilada Spice Mix that flavors the homemade Enchilada Sauce and also seasons the chicken filling.
Ingredients
- 8 tortillas, flour or corn
ENCHILADA SEASONING:
- 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)
ENCHILADA SAUCE
- 2 tbsp olive oil
- 3 tbsp flour, all purpose
- 2 cups chicken stock/broth, low sodium
- 1.5 cups (375ml) tomato puree (Note 4 sub)
CHICKEN FILLING:
- 1.2lb chicken breast , sliced in half horizontally (or boneless thigh)
- 2 tbsp olive oil, separated
- 1/2 onion, chopped
- 2 garlic cloves, finely minced
- 1 red bell pepper, diced
- 14oz refried beans
- 14oz canned corn, drained (sub frozen 1 3/4 cups)
- 1/4 cup water
- 1 cup cheese shredded (Mexican cheese blend, Monterey Jack, cheddar)
TOPPING
- 1.5 cups cheese, shredded
- 2 tbsp coriander/cilantro, roughly chopped
Instructions
ENCHILADA SAUCE
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Make roux – Heat oil in saucepan over medium heat. Add flour and stir 20 seconds.
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Add other ingredients – Add 2 tbsp Enchilada Seasoning, broth and tomato. Stir to combine.
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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
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Coat chicken – Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat.
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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.
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Saute onion – In the same skillet, add onion and garlic, cook 1 minute. Add capsicum, cook 2 minutes until onion is translucent.
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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:
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Preheat oven to 350°F.
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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.
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Smear a scoop of Enchilada Sauce across base of 9 x 13″ pan. Place Enchiladas in, pour over remaining Sauce, sprinkle with cheese.
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Bake 20 – 25 minutes or until cheese is melted and golden. Serve immediately, sprinkled with coriander!
Serve Enchiladas with sour cream, Guacamole or Avocado Sauce, and/or Pico de Gallo (tomato salsa) to dollop on top.
