Cheesy Baked Chicken Enchiladas

📝 Ingredients

• 500 g chicken breasts
• 1 chicken stock cube (for poaching the chicken)
• 8 flour tortillas (about 40 g each)
• 1 tin black beans (240 g drained)
• 1 small tin sweetcorn (140 g drained)
• 1 tin of chopped tomatoes (400 g)
• 1 brown onion
• 2 garlic cloves
• 2 tsp ground cumin and 2 tsp sweet paprika
• 1 tbsp olive oil
• 120 g grated cheddar
• 10 g fresh coriander
• Salt, black pepper

🍴 Utensils

• Saucepan
• Sauté pan
• Large baking dish (about 25 × 35 cm)
• Mixing bowl
• Colander
• Forks

📖 Steps

1. Put the chicken breasts in the saucepan, cover with cold water and add the stock cube. Bring to a simmer, then cook for 12 to 15 minutes over a low heat without letting it boil hard, so the meat stays tender: it should be white all the way through.
2. Meanwhile, thinly slice the onion and chop the garlic. Heat the oil in the sauté pan over a medium heat and fry the onion for 4 minutes until translucent. Add the garlic, cumin and paprika and stir for 30 seconds: spices burn quickly.
3. Ladle out 150 ml of the chicken poaching stock and pour it into the sauté pan with the chopped tomatoes. Season with salt and pepper and simmer uncovered for 10 minutes over a low heat, until the sauce coats the back of a spoon. Preheat the oven to 200 °C.
4. Drain the chicken, leave it to cool for 5 minutes, then shred it with two forks. Rinse and drain the black beans and sweetcorn. In the mixing bowl, combine the chicken, beans, sweetcorn, 40 g cheddar and 4 tbsp tomato sauce.
5. Spread 4 tbsp sauce over the bottom of the baking dish. Fill each tortilla with an eighth of the filling, laid in a log along one edge, roll up tightly and place seam-side down. If they crack, warm them for 20 seconds in the microwave to soften them.
6. Cover the enchiladas with the rest of the sauce, making sure the ends are well coated, or they'll harden and burn in the oven. Scatter the remaining 80 g cheddar over the whole surface.
7. Bake for 20 minutes at 200 °C, until the cheese is melted and golden and the sauce is bubbling at the edges. Leave to rest for 5 minutes, scatter with chopped coriander and serve 2 enchiladas per person.