Chicken Enchiladas

recipetineats.com

Joe Crawford

8 tortillas , flour or corn (about 20cm/8" wide, Note 1)

subheading: ENCHILADA SEASONING:

1 tsp EACH onion powder, garlic powder, salt

1 tbsp EACH dried cumin powder, paprika, dried oregano

¼ tsp black pepper

¾ tsp cayenne pepper (optional, adjust to taste)

subheading: ENCHILADA SAUCE:

2 tbsp olive oil

3 tbsp flour , plain/all purpose

2 cups (500ml) chicken stock/broth , low sodium

1.5 cups (375ml) tomato passata or US puree (Note 4 sub)

subheading: CHICKEN FILLING:

600g / 1.2lb chicken breast , sliced in half horizontally (or boneless thigh) (Note 2)

2 tbsp olive oil , separated

½ onion , chopped

2 garlic cloves , finely minced

1 red capsicum/bell pepper , diced

400g / 14oz refried beans (Note 3)

400g/14oz canned corn , drained (sub frozen 1 ¾ cups)

¼ cup (65ml) water

1 cup (100g) cheese shredded (Mexican cheese blend, Monterey Jack, cheddar)

subheading: TOPPING:

1.5 cups (150g) cheese , shredded

2 tbsp coriander/cilantro , roughly chopped

Directions at recipetineats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer