Chicken Enchiladas

I do love enchiladas.  They are just so satisfying.  They make a great meal for the whole family.  This recipe will give you enchiladas that are plump, juicy, saucy and full of flavor.  Best of all . . . it's homemade.

8 tortillas (flour, corn or wheat) 8" wide

Enchilada Seasoning

1 tsp each onion powder, garlic powder, and salt

1 Tbsp each dried cumin powder, paprika, dried oregano

1/4 tsp black pepper

3/4 tsp cayenne pepper (adjust to taste)

Enchilada Sauce

2 Tbsp olive oil

3 Tbsp all-purpose flour

2 cups chicken stock/broth

1 1/2 cups tomato passata (usually found near the canned tomatoes)

Chicken Filling

1 1/2 lbs chicken breasts sliced in half horizontally

2 Tbsp olive oil, separated

1/2 onion, chopped

2 garlic cloves, finely minced

1 can Bush's Taco Fiesta black beans

1 can sweet corn kernels, drained (you can substitute 1 3/4 cup frozen corn kernels)

1/4 cup water

1 cup shredded Mexican Blend cheese

Topping

1 1/2 cups shredded Mexican Blend cheese

2 Tbsp Cilantro, roughly chopped

Instructions

Enchilada Seasoning:  Mix Enchilada Seasoning spices.  This will be used for filling and sauce.

Enchilada Sauce

Heat oil in a saucepan over medium heat.  Add flour and stir 20 seconds.

Add 2 Tbsp Enchilada Seasoning, broth and tomato passata.  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 heat.  

Chicken Filling

Drizzle 1 Tbsp oil over chicken, mix to coat.  Sprinkle with remaining seasoning, toss to coat.  

Heat remaining 1 Tbsp oil in a large skillet over high heat.  Add chicken, cook 2 minutes. Turn and cook 1 1/2 minutes.  Remove, rest 2 minutes and then chop.

In the same skillet, add onion and garlic, cook 2 - 3 minutes until onion is translucent.

Add beans, diced chicken, corn, 1/2 cup of Enchilada Sauce and water.  Stir and cook for 2 minutes until.  This should be thick and juicy, but not watery. 

Assemble and bake

Preheat your oven to 350 degrees.

Smear a scoop of Enchilada Sauce across the base of a 9 x 13" baking dish.

Lay a tortilla on a work surface.  Spread 2/3 cup filling on lower third, sprinkle with cheese and roll up, finishing with the seam side down.  Place in the baking dish.  Repeat to make 8.

Pour remaining sauce over enchiladas and sprinkle with cheese.  

Bake 20 - 25 minutes or until cheese is melted and golden.  Serve immediately, sprinkled with coriander.  

I like to serve with salted sour cream.