Dinner Party

Chicken Tajin Enchiladas

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

  1. Season chicken with 1 Tbsp Tajin Classico seasoning, saute chicken until done (165 degrees) in vegetable oil.  
  2. Remove chicken from pan and set aside.  
  3. 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.
  4. 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. 
  5. 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.
  6. Bake covered for 30 minutes and uncovered for 15 minutes.