Start by simmering onion, garlic, and olive oil in a pot over medium heat for about 10 minutes. Stir regularly until the onion becomes translucent and fragrant. This step is vital as it builds the foundation of flavors.
Next, add all the seasonings: chili powder, cumin, oregano, brown sugar, and salt to the sautéed onions and garlic. Allow it to infuse for about 30 seconds on medium-low heat, stirring to combine. You’ll notice the spices releasing their aromas.
Pour in the tomato sauce and chicken stock into the pot with the spice mix. Let it simmer covered for about 15-20 minutes on medium-low heat. This step allows the flavors to meld together beautifully. If you prefer a smoother sauce, cool it to room temperature and blend until smooth.
While the sauce is simmering, heat another burner on medium-high heat. In a large skillet, add all the ingredients for the filling (except for the butter). Sauté for about 5 minutes, stirring regularly until everything is well combined and slightly softened.
Add the butter to the skillet and continue stirring for another 5-10 minutes until the filling is cooked to your liking. You’re looking for a nice, soft mixture that’s flavorful and aromatic.
Now it’s time to assemble your enchiladas! In a large bowl, combine the cooked chicken, corn, sautéed onions and peppers, and half of the cheddar cheese. Lay out a large tortilla and add about ¼ of the mixture in a line down the center.
Fold in the two sides of the tortilla and then roll it up tightly. Place it seam-side down in a deep oven-safe dish. Repeat with the remaining tortillas and filling.
Preheat your oven to 375 degrees F. Before baking, pour half of the enchilada sauce over the bottom of the dish. Then, lay the stuffed tortillas in the dish and cover them with the rest of the sauce, ensuring they’re well coated. Drizzle a bit of olive oil on top if desired, and sprinkle with the remaining cheddar cheese.
Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly. The smell will be irresistible, and you’ll know they’re done when the cheese is golden.
Let the enchiladas cool slightly before serving. Garnish with fresh cilantro for a pop of flavor and color. Serve them hot with your favorite sides and enjoy the deliciousness!
