Chicken Enchiladas
"Homemade Chicken Enchiladas made from scratch - saucy, cheesy and full of flavour! Extra plump enchiladas with a juicy filling, outrageously delicious...."
INGREDIENTS
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8 tortillas ((about 20cm/8" wide))
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1 tsp EACH onion powder, garlic powder, salt
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1 tbsp EACH dried cumin powder, paprika, dried oregano
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1/4 tsp black pepper
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3/4 tsp cayenne pepper ((optional, adjust to taste))
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2 tbsp olive oil
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3 tbsp flour (, plain/all purpose)
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2 cups (500ml) chicken stock/broth (, low sodium)
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1.5 cups (375ml) tomato passata or US tomato sauce ((eg Hunts))
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600g / 1.2lb chicken breast (, sliced in half horizontally (or boneless thigh) (Note 1))
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2 tbsp olive oil (, separated)
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1/2 onion (, chopped)
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2 garlic cloves (, finely minced)
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1 red capsicum/bell pepper (, diced)
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400g / 14oz refried beans ((Note 2))
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400g/14oz canned corn (, drained (sub frozen 1 3/4 cups))
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1/4 cup (65ml) water
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1 cup (100g) cheese (shredded (Mexican cheese blend, Monterey Jack, cheddar))
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1.5 cups (150g) cheese (, shredded)
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2 tbsp coriander/cilantro (, roughly chopped)
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