Ingredients
1red onionchopped
1red capsicumor bell pepper, washed, deseeded, and sliced
1yellow/orange capsicumor bell pepper, washed, deseeded, and sliced
1lbchicken thigh filletsboneless, skinless, cubed, or sliced
10ozcorn kernelswashed and drained
1tbspvegetable stock powder
1tspground cumin
1tspgarlicminced
1tspsweet paprika
saltto season
1cancondensed tomato soupor enchilada sauce
2cupslight Mozzarella cheeseor low fat, grated, divided
5flour tortillasregular, cut in half to make 10 pieces
1shallotsor green onions, chopped, stem finely chopped
cilantrofreshly chopped, or coriander, shredded
Preparation
Preheat oven to 390 degrees F.
Pan fry onion and capsicums or peppers on a nonstick pan or skillet until onion becomes transparent.
Add the chicken and fry until browned. Pour the tomato soup or sauce over the chicken, reduce heat, cover pan, and allow to simmer until chicken begins to soften for about 20 minutes.
Add corn, stock powder, cumin, garlic, and paprika, and stir through the mixture.
Once the chicken is cooked, begin to layer your enchilada bake.
Spoon ⅓ of the chicken enchilada sauce into the base of a 12×7.5-inch ovenproof baking or casserole dish. Sprinkle ⅓ of the grated cheese over the chicken.
Place 5 halves of the tortillas over the cheese, overlapping them to cover as much of the cheese as possible.
Repeat layer with chicken or sauce, cheese, and tortillas with the final layer of chicken or sauce topped with remaining cheese.
Change oven settings to grill or broil on medium heat and place dish into the oven. Bake until cheese has melted and browned.
Allow cooling slightly before serving.
Serve with shallots or green onions, cilantro or coriander, and a dollop of sour cream.
