Chicken Enchiladas

Step 1: Mix the enchilada seasoning spices together. Set aside to use in the filling and sauce.

Step 2: Heat the oil in a saucepan over medium heat. Add the flour and stir for 20 seconds.

Step 3: Add 2 tablespoons of the enchilada seasoning, the chicken stock and tomato passata. Stir to combine.

Step 4: Increase the heat slightly to medium-high. Cook for 4 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup. Remove from the heat.

Step 5: Drizzle 1 tablespoon of oil over the chicken and mix to coat. Sprinkle with seasoning and toss to coat.

Step 6: Heat the remaining 1 tablespoon of oil in a large skillet over high heat. Add the chicken and cook for 2 minutes. Turn and cook for 1½ minutes. Remove the chicken, rest it for 2 minutes, then chop.

Step 7: In the same skillet, add the onion and garlic and cook for 1 minute. Add the bell pepper and cook for 2 minutes, until the onion is translucent.

Step 8: Add the refried beans, diced chicken, corn and water. Stir and cook for 2 minutes, until the mixture reduces slightly. The filling should be thick and juicy, not watery.

Step 9: Preheat the oven to 180°C/350°F.

Step 10: Lay a tortilla on a work surface. Spread ⅔ cup of filling over the lower third, sprinkle with cheese, then roll it up with the seam side down to hold it closed. Repeat to make 8 enchiladas.

Tip: If the filling is cool, it will thicken slightly and be easier to roll.

Step 11: Spread a scoop of enchilada sauce across the base of a 22 x 33 cm/9 x 13-inch pan. Arrange the enchiladas in the pan, pour the remaining sauce over them and sprinkle with cheese.

Step 12: Bake for 20–25 minutes, or until the cheese is melted and golden. Serve immediately, sprinkled with coriander.