Easy Chicken Enchiladas | Jernej Kitchen

Ingredients

• 2 boneless, skinless chicken halves (approx. 300g / 10.6 oz)
• 1 tbsp olive oil
• 1 pepper (yellow, red or green)
• 2 cloves of garlic
• 1/2 tsp cumin powder
• 1/2 tsp allspice powder
• 1/2 tsp coriander seeds
• 1/4 tsp garlic powder
• 1/4 tsp cayenne paper powder
• 230 g enchilada sauce (8.4 oz)
• 300 g diced tomatoes (canned) (10.5 oz)
• 1 tbsp pickled jalapeño rings
• 60 g sweet corn, canned (1/3 cup or 2.1 oz)
• 80 g red beans, canned or cooked (for the sauce) (1/2 cup or 2.8 oz)
• 4 tortillas, corn or flour
• 80 g red beans, canned or cooked (for the filling) (1/2 cup or 2.8 oz)
• 150 g shredded cheese (1 1/2 cup oz 5.3 oz) (we use a mixture of cheddar, mozzarella and gauda)
• 1 handful of fresh parsley or coriander (cilantro)