Foryoueats: Chicken Enchiladas

Ingredients

• 8 tortillas , flour or corn (about 20cm/8" wide, Note 1)
• 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