Makes 8 (serving for 4)
1lb chicken breasts, diced small
3 Tbsp Tajin Classico seasoning, divided
1 tsp vegetable oil
2 Tbsp flour
2 Tbsp butter
2 cups chicken stock
1 Tbsp chili powder
8 flour tortillas
1 tomato, diced
1 can (16oz) refried beans
2 cups of shredded Mexican cheese
- Season chicken with 1 Tbsp Tajin Classico seasoning, saute chicken until done (165 degrees) in vegetable oil.
- Remove chicken from pan and set aside.
- Make your enchilada sauce by whisking in butter and flour and cook for 1 min. Slowly whisk in chicken stock, remaining Tajin seasoning and chili powder. Bring to a boil for 1 min and then turn to low for 5 min whisking occasionally.
- Spread 1/2 of enchilada sauce on bottom of 9×11 (or so) pan. Spread refried beans (about 2 oz) on each tortilla. Add cooked chicken and a sprinkle of cheese and roll up.
- Place seam side down in the pan. After all 8 are made spread remaining enchilada sauce over the top with remaining cheese. Sprinkle diced tomatoes on last.
- Bake covered for 30 minutes and uncovered for 15 minutes.