Chicken Enchiladas

Chicken Enchiladas

Juicy, cheesy and full of flavour! It’s always a crowd pleaser, and perfect for meal prep and freezing too!
cooking time imageCooking time - 60 mins
serves imageServes - 3
difficulty imageDifficulty - not too tricky

Ingredients

  • 6 tortillas 

ENCHILADA SEASONING

  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp dried oregano

ENCHILADA SAUCE

  • 2 tbsp olive oil
  • 3 tbsp plain/all purpose flour 
  • 2 cups (500ml) chicken stock/broth
  • 1.5 cups (375ml) tomato puree

CHICKEN FILLING

  • 600g/1.2 lb chicken breast, sliced in half horizontally
  • 2 tbsp olive oil
  • ½ onion, chopped
  • 2 garlic cloves, finely minced
  • 1 red bell pepper, diced
  • 400g/14oz refried beans 
  • ¼ cup (65ml) water
  • 400g/14oz canned corn, drained 
  • 1 cup (100g) cheese, shredded (Monterey Jack or Cheddar)

TOPPING

  • 1.5 cups (150g) cheese, shredded
  • 2 tbsp coriander/cilantro, roughly chopped

Method

  • Mix the Enchilada Seasoning Spices. To be used for the filling and sauce.

ENCHILADA SAUCE

  • Heat oil in your Whatever Pan over medium heat. Add flour and stir for 20 seconds. Add the chicken stock, tomato puree and a tsp of enchilada seasoning.
  • Cook for 4 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup. Remove from the stove.

CHICKEN FILLING

  • Place the chicken breasts in a bowl. Drizzle 1 tbsp of oil, mix to coat. Sprinkle with the Enchilada seasoning, toss to coat.
  • Heat 1 tsp of olive oil in your clean Whatever Pan over high heat and cook the chicken breasts. Cook for 3 minutes then turn and cook it for another 3 minutes.
  • Remove from the pan, rest 2 minutes and chop the chicken horizontally.
  • Then saute the onion, garlic, and bell pepper. 
  • Add the refried beans, water, corn and cook for 5 minutes. Then Add your chicken pieces.
  • Stir and cook for 2 minutes until the sauce reduces slightly. Should be thick and juicy, not watery.

ASSEMBLE AND BAKE

  • Preheat oven to 180°C/350°F.
  • Lay a tortilla on a work surface. Spread 2/3 cup of filling on the lower third of the tortilla, sprinkle with cheese then roll up, finishing with the seam side down (to hold it closed). Repeat to make 6.
  • Smear a scoop of Enchilada sauce across the base of the Whatever Pan.
  • Place the Enchiladas in the pan, pour over the remaining sauce, sprinkle with cheese.
  • Bake for 20 - 25 minutes or until the cheese is melted and golden. 
  • Serve immediately, sprinkled with coriander!

Ingredients

  • 6 tortillas 

ENCHILADA SEASONING

  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp dried oregano

ENCHILADA SAUCE

  • 2 tbsp olive oil
  • 3 tbsp plain/all purpose flour 
  • 2 cups (500ml) chicken stock/broth
  • 1.5 cups (375ml) tomato puree

CHICKEN FILLING

  • 600g/1.2 lb chicken breast, sliced in half horizontally
  • 2 tbsp olive oil
  • ½ onion, chopped
  • 2 garlic cloves, finely minced
  • 1 red bell pepper, diced
  • 400g/14oz refried beans 
  • ¼ cup (65ml) water
  • 400g/14oz canned corn, drained 
  • 1 cup (100g) cheese, shredded (Monterey Jack or Cheddar)

TOPPING

  • 1.5 cups (150g) cheese, shredded
  • 2 tbsp coriander/cilantro, roughly chopped

Method

  • Mix the Enchilada Seasoning Spices. To be used for the filling and sauce.

ENCHILADA SAUCE

  • Heat oil in your Whatever Pan over medium heat. Add flour and stir for 20 seconds. Add the chicken stock, tomato puree and a tsp of enchilada seasoning.
  • Cook for 4 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup. Remove from the stove.

CHICKEN FILLING

  • Place the chicken breasts in a bowl. Drizzle 1 tbsp of oil, mix to coat. Sprinkle with the Enchilada seasoning, toss to coat.
  • Heat 1 tsp of olive oil in your clean Whatever Pan over high heat and cook the chicken breasts. Cook for 3 minutes then turn and cook it for another 3 minutes.
  • Remove from the pan, rest 2 minutes and chop the chicken horizontally.
  • Then saute the onion, garlic, and bell pepper. 
  • Add the refried beans, water, corn and cook for 5 minutes. Then Add your chicken pieces.
  • Stir and cook for 2 minutes until the sauce reduces slightly. Should be thick and juicy, not watery.

ASSEMBLE AND BAKE

  • Preheat oven to 180°C/350°F.
  • Lay a tortilla on a work surface. Spread 2/3 cup of filling on the lower third of the tortilla, sprinkle with cheese then roll up, finishing with the seam side down (to hold it closed). Repeat to make 6.
  • Smear a scoop of Enchilada sauce across the base of the Whatever Pan.
  • Place the Enchiladas in the pan, pour over the remaining sauce, sprinkle with cheese.
  • Bake for 20 - 25 minutes or until the cheese is melted and golden. 
  • Serve immediately, sprinkled with coriander!

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