Mike is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Chicken Enchiladas (recipe courtesy recipetineats)

Ingredients

• 8 tortillas , flour or corn (about 20cm / 8")

Enchilada Seasoning:

• 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)

Enchilada Sauce

• 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)

Chicken Filling:

• 600g / 1.2lb chicken breast , sliced in half horizontally (or boneless thigh) (Note 2)
• 2 tbsp olive oil , separated
• 1/2 onion , chopped
• 2 garlic cloves , finely minced
• 1 red capsicum/bell pepper , diced
• 400g / 14oz refried beans (Note 3)
• 400g/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)

Topping

• 1.5 cups (150g) cheese , shredded
• 2 tbsp coriander/cilantro , roughly chopped

Enchilada Seasoning: Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.

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 to the consistency of thick syrup. Remove from stove.

Chicken Filling

• 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.

Assemble and bake:

• 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!