HOW TO MAKE CHICKEN ENCHILADAS
Chicken enchiladas are prepared entirely from scratch; they are gooey, cheesy, and packed with flavor. The flavor of handmade enchiladas is incomparable to that of those prepared with pre-packaged spice blends and bottled enchilada sauce, so while making them from scratch requires a few steps, the results are well worth the trouble. The Enchilada Spice Blend has a dual purpose in this recipe; in addition to flavoring the handmade enchilada sauce, it also seasons the chicken filling. It is the cornerstone of the dish.
I want my enchiladas to be plump and loaded to the brim, rather than having a little amount of filling in each one. I don't want the filling to be dry and crumbly on the inside; rather, I want it to be JUICY and full of flavor. Furthermore, when it comes out of the oven, I don't want there to be simply a crusty coating of dried-out red sauce on top; I want the sauce to still be there. If you imagine anything similar when you think of chicken enchiladas, then you should try this dish. If you really want to go all out, you could serve your enchiladas with dollop able toppings such as sour cream, guacamole, avocado sauce, or tomato salsa.
INGREDIENTS NEEDED:
FOR THE ENCHILADA SEASONING:
8 flour or corn tortillas.
1 Tsp.Of each; onion powder, garlic powder, and salt.
1 Tbsp.Of each; dried cumin powder, dried oregano, and paprika.
1/4 Tsp.Of black pepper.
3/4 Tsp.Of cayenne pepper.
FOR THE ENCHILADA SAUCE:
2 Tbsp.Of olive oil.
3 Tbsp.Of plain flour.
2 cups.Of low sodium chicken broth.
1.5 Cups.Of tomato passata.
FOR THE CHICKEN FILLING:
600 grams.Of sliced chicken breast.
2 Tbsp.Of olive oil.
1/2 onion; chopped.
2 garlic cloves; finely minced.
A medium red bell pepper; sliced.
400 grams.Of refried beans.
400 grams.Of canned corn.
1/4 cup.Of water.
100 grams.Of shredded cheese.
FOR THE TOPPING
150 grams.Of shredded cheese.
2 Tbsp.Of roughly chopped cilantro.
PREPARATION:
1st Step:
Combine Enchilada Seasoning Spices together. To be used for the Filling and the Sauce.
2nd Step:
In a saucepan, heat oil over medium heat. Add flour and mix for twenty seconds. Add 2 tablespoons of Enchilada Seasoning, tomato, and broth. Stir to mix.
3rd Step:
Raise the temperature to medium-high. Continuously whisk for four minutes until the sauce reaches the viscosity of thick syrup (see video). Remove from stove.
4th Step:
Mix 1 tablespoon of oil with the chicken to coat it. Dust with Seasoning, then toss to coat.
5th Step:
In a large skillet, heat the remaining 1 tablespoon of oil over high heat. Add chicken and simmer for two minutes. 1.5 minutes must elapse between each flip. Remove, then rest for two minutes before chopping.
6th Step:
In the same pan, sauté the onion and garlic for one minute. Add capsicum and sauté for two minutes, or until the onion is transparent.
7th Step:
Add refried beans, chicken, corn, and water to the pot. Stir and heat for two minutes until the liquid has reduced somewhat. Should be dense and juicy, rather than watery.
ASSEMBLING AND BAKING:
1st Step:
Heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.
2nd Step:
Place the tortilla on the workspace. Distribute 2/3 cup Filling on the lower third, cheese on top, then wrap up and finish with seam side down (to hold it closed). Iterate to create eight
3rd Step:
Spread Enchilada Sauce on the bottom of a 22 x 33 cm / 9 x 13 inch pan. Put Enchiladas in the dish, pour the remaining Sauce over them, and top with cheese.
4th Step:
Bake for 20 to 25 minutes, or until the cheese has melted and become golden brown. Serve immediately with coriander sprinkled on top!
