Tangy Chicken Enchiladas Recipe: A Fiesta of Flavors in Minutes

Name: Tangy Chicken Enchiladas Recipe: A Fiesta of Flavors in Minutes
Total time: 55 min
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 1/2 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)

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Homemade chicken enchiladas bursting with zesty flavors and gooey cheese will spice up dinner tonight. Unlock this family-approved recipe for a mouthwatering, cheesy experience.

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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 1/2 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)