Enchilada Seasoning: Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.

Make roux - Heat oil in saucepan over medium heat. Add flour and stir 20 seconds.

Add other ingredients - Add 2 tbsp Enchilada Seasoning, broth and tomato. Stir to combine.

Simmer to thicken - Increase heat slightly to medium high. Cook for 4 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup (see video). Remove from stove.

Coat chicken - Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat.

Cook chicken - Heat remaining 1 tbsp oil in a large skillet over high heat. Add chicken, cook 2 minutes. Turn and cook 1.5 minutes. Remove, rest 2 minutes then chop.

Saute onion - In the same skillet, add onion and garlic, cook 1 minute. Add capsicum, cook 2 minutes until onion is translucent.

Add everything else - Add refried beans, diced chicken, corn and water. Stir and cook for 2 minutes until reduces slightly. Should be thick and juicy, not watery.

Preheat oven to 180°C/350°F.

Roll - Lay tortilla on work surface. Spread ⅔ cup Filling on lower third, sprinkle with cheese then roll up, finishing with the seam side down (to hold it closed). Repeat to make 8.

Smear a scoop of Enchilada Sauce across base of 22 x 33cm /9 x 13" pan. Place Enchiladas in, pour over remaining Sauce, sprinkle with cheese.

Bake 20 - 25 minutes or until cheese is melted and golden. Serve immediately, sprinkled with coriander!