Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 8 tortillas (, flour or corn (about 20cm/8" wide, Note 1)); 1 tsp EACH onion powder, garlic powder, salt; 1 tbsp EACH dried cumin powder, paprika, dried oregano; 1/4 tsp black pepper; 3/4 tsp cayenne pepper ((optional, adjust to taste)); 2 tbsp olive oil; 3 tbsp flour (, plain/all purpose); 2 cups (500ml) chicken stock/broth (, low sodium); 1.5 cups (375ml) tomato passata or US puree ((Note 4 sub)); 600 g / 1.2lb chicken breast (, sliced in half horizontally (or boneless thigh) (Note 2)); 2 tbsp olive oil (, separated); 1/2 onion (, chopped); 2 g arlic cloves (, finely minced); 1 red capsicum/bell pepper (, diced); 400 g / 14oz refried beans ((Note 3)); 400 g /14oz canned corn (, drained (sub frozen 1 3/4 cups)); 1/4 cup (65ml) water; 1 cup (100g) cheese (shredded (Mexican cheese blend, Monterey Jack, cheddar)); 1.5 cups (150g) cheese (, shredded); 2 tbsp coriander/cilantro (, roughly chopped)

Recipe video above. If you like your enchiladas plump, juicy, saucy and full of flavour, this is the recipe for you! Homemade from scratch, the foundation of this recipe is a double duty Enchilada Spice mix.

⏱️ 65 min 🔪 Prep: 20 min 🔥 Cook: 45 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

8 servings

8 tortillas (, flour or corn (about 20cm/8" wide, Note 1))
1 tsp EACH onion powder, garlic powder, salt
1 tbsp EACH dried cumin powder, paprika, dried oregano
1/4 tsp black pepper
3/4 tsp cayenne pepper ((optional, adjust to taste))
2 tbsp olive oil
3 tbsp flour (, plain/all purpose)
2 cups (500ml) chicken stock/broth (, low sodium)
1.5 cups (375ml) tomato passata or US puree ((Note 4 sub))
600 g / 1.2lb chicken breast (, sliced in half horizontally (or boneless thigh) (Note 2))
2 tbsp olive oil (, separated)
1/2 onion (, chopped)
2 g arlic cloves (, finely minced)
1 red capsicum/bell pepper (, diced)
400 g / 14oz refried beans ((Note 3))
400 g /14oz canned corn (, drained (sub frozen 1 3/4 cups))
1/4 cup (65ml) water
1 cup (100g) cheese (shredded (Mexican cheese blend, Monterey Jack, cheddar))
1.5 cups (150g) cheese (, shredded)
2 tbsp coriander/cilantro (, roughly chopped)

Steps

Enchilada Seasoning: Mix Enchilada Seasoning Spices. To be used for Filling and 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 to the consistency of thick syrup (see video). Remove from stove.
Coat chicken - Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat.
Cook chicken - Heat remaining 1 tbsp oil in a large skillet over high heat. Add chicken, cook 2 minutes. Turn and cook 1.5 minutes. Remove, rest 2 minutes then chop.
Saute onion - In the same skillet, add onion and garlic, cook 1 minute. Add capsicum, cook 2 minutes until onion is translucent.
Add everything else - Add refried beans, diced chicken, corn and water. Stir and cook for 2 minutes until reduces slightly. Should be thick and juicy, not watery.
Preheat oven to 180°C/350°F.
Roll - Lay tortilla on work surface. Spread 2/3 cup Filling on lower third, sprinkle with cheese then roll up, finishing with the seam side down (to hold it closed). Repeat to make 8.
Smear a scoop of Enchilada Sauce across base of 22 x 33cm /9 x 13" pan. Place Enchiladas in, pour over remaining Sauce, sprinkle with cheese.
Bake 20 - 25 minutes or until cheese is melted and golden. Serve immediately, sprinkled with coriander!

Nutrition Facts (per serving)

Macronutrients

Calories47124% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 1.450

Per Serving Rp 181/serving

🏠 Save ~Rp 2.900 compared to buying!

📋 Price Breakdown (10% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
tortillas	8	-	-
EACH onion powder	1 tsp	Rp 8.000/100g	Rp 400
EACH dried cumin powder	1 tbsp	Rp 70.000/kg	Rp 1.050
black pepper	0.25 tsp	-	-
cayenne pepper	0.75 tsp	-	-
olive oil	2 tbsp	-	-
flour	3 tbsp	-	-
	2 cups	-	-
	1.5 cups	-	-
/ 1.2lb chicken breast	600 g	-	-
olive oil	2 tbsp	-	-
onion	0.5	-	-
arlic cloves	2 g	-	-
red capsicum/bell pepper	1	-	-
/ 14oz refried beans	400 g	-	-
/14oz canned corn	400 g	-	-
	0.25 cup	-	-
	1 cup	-	-
	1.5 cups	-	-
coriander/cilantro	2 tbsp	-	-