Mix all enchilada seasoning spices together in a small bowl. Set aside — this same mix will season both the sauce and the chicken filling.

Make the enchilada sauce: Heat 2 tbsp olive oil in a saucepan over medium heat. Add flour and stir for 20 seconds to form a roux.

Add 2 tbsp of the enchilada seasoning, the chicken broth, and the tomato passata to the roux. Whisk until smooth, then increase heat to medium-high.

Cook the sauce for 4 minutes, whisking regularly, until it thickens to a syrup-like consistency. Remove from heat and set aside.

Coat the chicken in 1 tbsp olive oil and the remaining enchilada seasoning. Heat the second tbsp of oil in a large skillet over high heat. Cook chicken 2 minutes on the first side, 1.5 minutes on the second. Remove, rest 2 minutes, then chop.

In the same skillet, sauté onion and garlic for 1 minute. Add diced bell pepper and cook 2 more minutes until onion is translucent.

Add refried beans, chopped chicken, drained corn, and water. Stir and cook for 2 minutes until slightly reduced. Filling should be thick and juicy — not watery.

Preheat oven to 350°F (180°C). Allow filling to cool slightly so it thickens and is easier to roll.

Lay a tortilla flat. Spread about ⅔ cup of filling on the lower third, sprinkle with shredded cheese, then roll up seam-side down. Repeat for all 8 tortillas.

Spread a scoop of enchilada sauce across the base of a 9x13 inch baking pan. Place rolled enchiladas in the pan, pour remaining sauce over the top, and sprinkle generously with shredded cheese.

Bake for 20–25 minutes until cheese is melted and golden. Serve immediately sprinkled with fresh cilantro.