Instructions
Ready to make chicken enchiladas? Let‘s dive in! Get your ingredients prepped and let‘s get cooking!
Mix Enchilada Seasoning Spices. To be used for Filling and Sauce. Make roux - Heat 2 tbsp oil in saucepan over medium heat. Add flour and stir 20 seconds. Add other ingredients - Add 2 tbsp Enchilada Seasoning, broth and tomato. Stir to combine. 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. Remove from stove. Coat chicken - Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat. 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. Saute onion - In the same skillet, add onion and garlic, cook 1 minute. Add capsicum, cook 2 minutes until onion is translucent. 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. Preheat oven to 180°C 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. 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. Sprinkled with coriander! Serve and Enjoy!
