Cheesy Chicken Enchilada Recipe

Are you looking for a flavorsome and well-loved weeknight meal that you can make at home? Here is a juicy and cheesy chicken enchilada recipe by RecipeTin Eats. It is highly recommended by people who have tried this meal. Some even commented that this is the best enchilada they have ever tasted! Make your own tasty sauce now with the step-by-step instructions below. I am sure it will be a staple in your household.

Ingredients:

For the enchilada seasoning:

• 8 tortillas (flour or corn)
• 1 teaspoon of onion powder
• 1 teaspoon of garlic powder
• 1 teaspoon of salt
• 1 tablespoon of dried oregano
• 1/4 teaspoon of black pepper
• 3/4 teaspoon of cayenne pepper (optional)

For the enchilada sauce:

• 2 tablespoons of olive oil
• 3 tablespoons of flour (plain or all-purpose)
• 2 cups of chicken broth or stock
• 1.5 cups of tomato passata or US puree

For the chicken filling:

• 1.2 lb of chicken breast (sliced in half horizontally)
• 2 tablespoons of olive oil (separated)
• 1/2 onion (chopped)
• 2 garlic cloves (minced)
• 1 red capsicum or bell pepper (diced)
• 140 oz refried beans
• 140 oz of canned corn
• 1/4 cup of water
• 1 cup of cheese (shredded)

For the topping:

• 1.5 cups of cheese (shredded)
• 2 tablespoons of coriander or cilantro (chopped)

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Instructions:

Step 1:

In a bowl, mix all the enchilada seasonings, then set aside. This will be used for the filling and sauce.

Step 2:

Get a saucepan and drizzle oil, then turn your heat to medium. Once hot, add flour and stir it for 20 seconds. Add 2 tablespoons of the enchilada seasoning, broth, and tomato. Stir well to combine. Increase the heat to medium-high and cook for 4 minutes. Whisk it often until the sauce thickens. Once done, remove from heat.

Step 3:

Get the chicken and drizzle 1 tablespoon of oil over it. Next, sprinkle the seasoning and toss until the chicken is well coated. Get a large skillet and pour the remaining 1 tablespoon of oil over high heat. Add the chicken and cook for 2 minutes. Flip it over and cook for an additional 1.5 minutes. Once cooked, remove from heat and let it rest for 2 minutes, then chop. In the same skillet, cook the onion and garlic for 1 minute. Then add the capsicum and cook for 2 more minutes until the onion is translucent. Add refried beans, chopped chicken, corn, and water into the pan and cook for 2 minutes. The consistency should be thick, not watery.

Step 4:

Preheat the oven to 350 degrees F. Lay the tortilla on your countertop and put 2/3 cup of filling on the lower third. Sprinkle cheese, then roll with the seam side down. Repeat the same for the remaining 8 tortillas. Spread a scoop of enchilada sauce across the base of a 9 x 13″ pan and place the enchiladas. Pour the remaining sauce and sprinkle with cheese. Place in the oven and bake for 20-25 minutes or until the cheese is melted and golden. Serve immediately and garnish with coriander.

Cheesy Chicken Enchilada Recipe