Easy Enchiladas Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">8 flour tortillas (20cm diameter)</li><li class="ingredients-single-item">300g cooked chicken, shredded (or rotisserie chicken)</li><li class="ingredients-single-item">1 onion, finely diced</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 red bell pepper, diced</li><li class="ingredients-single-item">200g black beans, drained and rinsed</li><li class="ingredients-single-item">150g corn kernels (fresh or frozen)</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">2 tsp ground cumin</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1 tsp smoked paprika</li><li class="ingredients-single-item">Salt and pepper to taste</li><li class="ingredients-single-item">For the enchilada sauce:</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">3 tbsp chili powder (or paprika for milder version)</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1/2 tsp garlic powder</li><li class="ingredients-single-item">400ml vegetable stock</li><li class="ingredients-single-item">400g tomato passata</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">For topping:</li><li class="ingredients-single-item">200g grated cheese (mix of cheddar and mozzarella)</li><li class="ingredients-single-item">Fresh cilantro, chopped</li><li class="ingredients-single-item">Sour cream for serving</li><li class="ingredients-single-item">Sliced avocado for serving</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23 x 33cm (9 x 13 inch) baking dish</li><li class="equipment-single-item">Non-stick frying pan</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Aluminum foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F). Lightly grease a 23 x 33cm baking dish with oil or cooking spray.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Start by making the enchilada sauce. In a medium saucepan, heat the olive oil over medium heat. Add the flour and whisk constantly for about 1 minute to create a roux (this will thicken your sauce beautifully). Add the chili powder, cumin, and garlic powder, stirring continuously for 30 seconds to toast the spices and release their flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Gradually whisk in the vegetable stock to prevent lumps from forming. Add the tomato passata and salt, then bring to a simmer. Cook for 5-7 minutes until the sauce has thickened slightly (it should coat the back of a spoon). The sauce will continue to thicken as it cools, so don't worry if it seems a bit runny. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the filling, heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and bell pepper, cooking for another 2-3 minutes until fragrant and the pepper begins to soften.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the shredded chicken, black beans, corn, cumin, oregano, and smoked paprika to the pan. Stir well to combine and cook for 3-4 minutes until everything is heated through and well seasoned. Taste and adjust seasoning with salt and pepper as needed. Remove from heat.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Assembly time! Pour about 120ml (1/2 cup) of the enchilada sauce into the bottom of your prepared baking dish, spreading it evenly to create a thin layer. This prevents the tortillas from sticking to the dish and adds flavor from below.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Working with one tortilla at a time, place about 2-3 tablespoons of the chicken mixture down the center of each tortilla. Roll the tortilla tightly around the filling and place seam-side down in the baking dish. Repeat with remaining tortillas, arranging them snugly side by side.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to cover them completely. This helps keep the tortillas moist during baking and prevents them from drying out or becoming tough. Sprinkle the grated cheese evenly over the top.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cover the baking dish with aluminum foil (this traps steam to help soften the tortillas and melt the cheese) and bake for 20 minutes. Then remove the foil and bake for an additional 5-10 minutes, until the cheese is bubbling and beginning to brown in spots.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and let the enchiladas rest for 5 minutes before serving (this helps them set up and makes them easier to serve). Garnish with fresh chopped cilantro and serve with sour cream and sliced avocado. The contrast between the warm enchiladas and cool toppings creates a delightful taste experience!</li></ol>