Chicken enchiladas

Ingredients:

Chicken marinade:

• 500g Chicken tenderloins
• 1 tbsp EACH dried cumin powder, paprika, dried oregano, coriander
• ¼ tsp black pepper
• OPTIONAL: ¾ tsp cayenne pepper (adjust to taste)
• OPTIONAL: 1 tsp EACH onion powder, garlic powder, salt
• Olive oil

Enchilada sauce:

• 2 tbsp olive oil
• 3 tbsp flour
• 2 cups (500ml) chicken stock
• ½ cup (375ml) tomato passata

Filling:

• ½ onion, sliced finely
• garlic
• 1 capsicum, sliced
• 210g canned corn (½ can)
• 1 small can tomato paste
• ½ - 1 can (100g) La Morena chipotle sauce

What to do:

1. Marinate chicken

• Mix dry ingredients with olive oil and coat chicken with marinade. Let sit for 30 mins or so.

2. Cook enchilada sauce

• Make roux Heat oil in saucepan over medium heat. Add flour and stir 20 seconds.
• Add other ingredients Add 2 tbsp Enchilada Seasoning, broth and tomato. Stir to combine.
• Simmer to thicken Increase heat slightly to medium high. Cook for 4 minutes, whisking regularly, until the sauce thickens.

3. Cook chicken

• In a frying pan with some olive oil. Remove from pan and set aside.

4. Cook filling

• Cook onion in some olive oil, add garlic and cook that until all translucent. 
• Add capsicum and saute until just cooked. 
• Add corn and saute quickly. 
• Add tomato paste and chilli sauce (add water if necessary) and simmer for a few minutes. 
• Cut up the chicken into bite-sized pieces and stir through.  

5. Assemble enchiladas

• Preheat oven to 180°C. 
• Smear a scoop of enchilada sauce across base of baking dish. 
• Roll - lay tortilla on work surface. Spread filling on lower third, sprinkle with cheese then roll up, finishing with the seam side down (to hold it closed). Repeat to fill baking dish. 
• Pour over remaining sauce, sprinkle with cheese. 
• Bake 20 - 25 minutes or until cheese is melted and golden. Serve immediately.

Adapted from:
https://www.recipetineats.com/chicken-enchiladas/