Classic Chicken Enchiladas

Say goodbye to dry, boring enchiladas! This recipe will show you how to make plump, juicy, and flavour-packed enchiladas from scratch. The secret is a multi-purpose homemade spice mix that seasons both the chicken filling and the rich, double-duty enchilada sauce. Each bite is a perfect balance of savoury chicken, gooey cheese, and a zesty sauce that tastes far better than any restaurant version.

Instructions

1. 1

   First, make the seasoning mix by combining the onion powder, garlic powder, salt, cumin, paprika, oregano, black pepper, and cayenne pepper (if using) in a small bowl. This mix will be used for both the sauce and the filling.

2. 2

   To make the enchilada sauce, heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the flour and stir for about 20 seconds to create a roux.

3. 3

   Stir in 2 tablespoons of the prepared seasoning mix, along with the chicken broth and tomato passata. Whisk everything together until there are no lumps.

4. 4

   Increase the heat slightly to medium-high and let the sauce simmer for about 4 minutes, whisking often, until it thickens to the consistency of a thick syrup. Remove the saucepan from the heat.

5. 5

   To prepare the chicken filling, drizzle 1 tablespoon of olive oil over the sliced chicken, then sprinkle with a generous amount of the seasoning mix. Toss to coat.

6. 6

   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 the first side. Flip and cook for another 1.5 minutes. The chicken should be cooked through. Remove it from the skillet, let it rest for 2 minutes, then chop it into small pieces.

7. 7

   In the same skillet, add the chopped onion and minced garlic and cook for 1 minute. Add the diced capsicum and cook for another 2 minutes, or until the onion is translucent.

8. 8

   Add the chopped chicken, refried beans, corn, and water to the skillet. Stir and cook for 2 minutes until the mixture thickens slightly. The filling should be rich and juicy, not watery.

9. 9

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

10. 10

    To assemble the enchiladas, lay one tortilla on your work surface. Spread about 2/3 cup of the chicken filling across the bottom third of the tortilla, sprinkle with cheese, and roll it up tightly. Place the rolled tortilla seam-side down in a 22 x 33 cm (9 x 13-inch) baking pan. Repeat with the remaining tortillas.

11. 11

    Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with the remaining 1.5 cups of shredded cheese for the topping.

12. 12

    Bake for 20-25 minutes, or until the cheese is melted and golden and the sauce is bubbling. Serve immediately, sprinkled with fresh coriander.

Recipe Notes

• I recommend using flour tortillas because they are typically more pliable and easier to roll without needing to be warmed up. If you opt for corn tortillas or if your flour tortillas are a bit stiff, simply microwave them for about 10 seconds to make them soft and flexible.

• Slicing the chicken breast horizontally to create thin steaks increases the surface area, allowing more of the delicious spice mix to coat the meat and brown evenly. You can also use boneless chicken thighs for an even juicier filling.

• Refried beans are a secret weapon in this recipe. They are essentially mashed, puréed beans and they help make the filling juicy and cohesive, preventing it from being dry and crumbly. You can find them in the Mexican section or canned goods aisle of most grocery stores.

• Tomato passata is a strained tomato purée. In the US and Canada, it is often simply labelled "tomato puree." If you can't find it, you can substitute it with tomato paste by using 4 tablespoons of tomato paste plus an extra cup of chicken stock and 1 teaspoon of sugar.

• This dish is great for making ahead of time. The best way to store it is to keep the sauce and the rolled enchiladas separate. Pour the sauce over the top and sprinkle with cheese just before baking. This prevents the tortillas from becoming soggy. Leftovers can be refrigerated for up to 4 days, or you can bake the assembled, frozen enchiladas by covering them with foil and baking for 20 minutes before uncovering for another 20 minutes.