Tangy Chicken Enchiladas Recipe: A Fiesta of Flavors in Minutes - The Dream Cafe

Ingredients

• 600 g (21 ounces) chicken breast (sliced in half horizontally, or boneless thigh)
• 400 g (14 ounces) refried beans
• 1 red bell pepper (diced)
• ¼ onion (chopped)
• 2 cloves garlic (finely minced)
• 400 g (14 ounces) canned corn (drained, or substitute 1 ¼ cups frozen)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon dried oregano
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional, adjust to taste)
• 1 cup (240 ml) cheese (shredded, Mexican blend, Monterey Jack, or cheddar)
• 1.5 cups (360 ml) cheese (shredded, for topping)
• 8 tortillas (flour or corn, about 20 cm/8″ wide)
• ¼ cup (60 ml) water
• 2 tablespoons cilantro (roughly chopped, for garnish)
• 2 tablespoons olive oil
• 3 tablespoons flour (plain/all-purpose)
• 2 cups (480 ml) chicken broth (low sodium)