Chicken Enchiladas with Homemade Sauce Recipe

Combine onion powder, garlic powder, salt, cumin powder, paprika, oregano, black pepper, and cayenne pepper in a bowl. Set aside for use in both filling and sauce.

Heat 2 tablespoons olive oil in a saucepan over medium heat. Add flour and stir continuously for about 20 seconds to form a roux without letting it brown.

Stir in 2 tablespoons of the prepared enchilada seasoning, low sodium chicken broth, and tomato passata. Mix well to combine all ingredients.

Increase heat to medium-high and cook the sauce for 4 minutes, whisking regularly until it thickens to the consistency of a thick syrup. Remove from heat and set aside.

Drizzle 1 tablespoon olive oil over the chicken breasts and toss to coat evenly. Sprinkle 2 tablespoons of the enchilada seasoning over the chicken and toss again to ensure all pieces are well seasoned.

Heat remaining 1 tablespoon olive oil in a large skillet over high heat. Add chicken and cook for 2 minutes on one side, then turn and cook for 1.5 minutes on the other side. Remove chicken from skillet and allow to rest for 2 minutes before chopping into bite-sized pieces.

In the same skillet, add chopped onion and minced garlic. Cook for 1 minute until fragrant, then add diced red capsicum and cook for an additional 2 minutes until the onion becomes translucent.

Add refried beans, chopped chicken, drained corn, and 1/4 cup water to the skillet. Stir everything together and cook for 2 minutes until the mixture thickens and reduces slightly, ensuring it is juicy but not watery.

Set the oven to 180°C (350°F) to prepare for baking the enchiladas.

Lay one tortilla on a work surface. Spread approximately 2/3 cup of the chicken filling on the lower third of the tortilla, sprinkle with cheese, then roll up tightly, finishing with the seam side down. Repeat this step to finish all 8 enchiladas.

Spread a scoop of the enchilada sauce on the base of a 22 x 33cm (9 x 13 inch) baking dish. Arrange the rolled enchiladas seam side down in the dish. Pour the remaining sauce over the top and sprinkle with the remaining shredded cheese.

Bake the enchiladas in the preheated oven for 20 to 25 minutes until the cheese is melted and golden brown. Remove from oven and immediately sprinkle with chopped coriander before serving.