Enchiladas de pollo

Ingredientes

• 8 tortillas, flour or corn (about 20cm/8″ wide)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1 tbsp dried cumin powder
• 1 tbsp paprika
• 1 tbsp dried oregano
• 1/4 tsp black pepper
• 3/4 tsp cayenne pepper (optional, adjust to taste)
• 2 tbsp olive oil
• 3 tbsp plain/all purpose flour
• 2 cups (500ml) low sodium chicken stock/broth
• 1.5 cups (375ml) tomato passata (or puree)
• 2 tbsp Enchilada Seasoning (from above)
• 600 g (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 capsicum/bell pepper, diced
• 400 g (14oz) refried beans
• 400 g (14oz) canned corn, drained (or frozen corn, 1 3/4 cups)
• 1/4 cup (65ml) water
• 1 cup (100g) shredded cheese (Mexican cheese blend, Monterey Jack, or cheddar)
• 1.5 cups (150g) shredded cheese
• 2 tbsp coriander/cilantro, roughly chopped

Preparación

1. 1

   Mix Enchilada Seasoning: Combine all the spices listed for the Enchilada Seasoning in a small bowl. This mixture will be used in both the filling and the sauce.

2. 2

   Make the Roux and Enchilada Sauce: Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add 3 tablespoons of flour and stir for about 20 seconds to cook the flour. Then add 2 tablespoons of Enchilada Seasoning, 2 cups of low sodium chicken broth, and 1.5 cups of tomato passata. Stir to blend everything well. Increase the heat slightly to medium-high and simmer for about 4 minutes, whisking regularly until the sauce thickens to a syrupy consistency. Remove from heat.

3. 3

   Prepare the Chicken: Drizzle 1 tablespoon of olive oil over the chicken breasts, tossing them to coat evenly. Sprinkle the chicken with the Enchilada Seasoning and toss again to ensure full coverage.

4. 4

   Cook the Chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over high heat. Add the seasoned chicken and cook for 2 minutes on one side, then flip and cook for 1.5 minutes on the other. Remove chicken from the skillet and let it rest for 2 minutes before chopping into bite-sized pieces.

5. 5

   Sauté the Vegetables: In the same skillet, add the chopped onion and minced garlic, cooking for 1 minute until fragrant. Add the diced red capsicum and cook for an additional 2 minutes until the onion becomes translucent.

6. 6

   Combine Filling Ingredients: Add refried beans, chopped chicken, drained corn, and 1/4 cup of water to the skillet. Stir everything together and cook for 2 minutes until the mixture thickens slightly and is juicy but not watery.

7. 7

   Preheat Oven: Preheat your oven to 180°C (350°F).

8. 8

   Assemble the Enchiladas: Lay each tortilla on a flat surface. Spread about 2/3 cup of the chicken filling onto the lower third of the tortilla. Sprinkle a small amount of shredded cheese on top. Roll up the tortilla tightly, finishing with the seam side down to hold it closed. Repeat for all 8 tortillas.

9. 9

   Prepare for Baking: Spread a scoop of enchilada sauce evenly across the base of a 22 x 33 cm (9 x 13 inch) baking pan. Place the rolled enchiladas seam-side down in the pan. Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with the remaining shredded cheese.

10. 10

    Bake the enchiladas in the preheated oven for 20 to 25 minutes or until the cheese is melted and golden brown.

11. 11

    Serve: Remove the enchiladas from the oven and serve immediately. Garnish with roughly chopped coriander for a fresh finish.