Chicken Enchiladas are a delicious and comforting dish that brings the flavors of Mexico right to your table. These rolled tortillas are filled with savory chicken, beans, and cheese, all smothered in a rich and spicy enchilada sauce. Whether you are cooking for a family dinner or a casual get-together with friends, these enchiladas are sure to please everyone.
Why Make This Recipe
Making Chicken Enchiladas at home is a great way to enjoy a hearty meal with fresh ingredients. This recipe is simple to follow and offers the flexibility to customize it according to your taste. Plus, it’s a wonderful way to use leftover chicken or any vegetables you have on hand. It’s a crowd-pleaser that is both filling and satisfying!
How to Make Chicken Enchiladas
Follow these easy steps to create your delicious Chicken Enchiladas.
Ingredients:
- 8 tortillas (flour or corn, about 20cm/8″ wide)
- 1 tsp EACH onion powder, garlic powder, salt
- 1 tbsp EACH dried cumin powder, paprika, dried oregano
- 1/4 tsp black pepper
- 3/4 tsp cayenne pepper (optional, adjust to taste)
- 2 tbsp olive oil
- 3 tbsp flour (plain/all-purpose)
- 2 cups (500ml) chicken stock/broth (low sodium)
- 1.5 cups (375ml) tomato passata or US puree
- 600g / 1.2lb chicken breast (sliced in half horizontally or boneless thigh)
- 2 tbsp olive oil (separated)
- 1/2 onion (chopped)
- 2 garlic cloves (finely minced)
- 1 red capsicum/bell pepper (diced)
- 400g / 14oz refried beans
- 400g/14oz canned corn (drained; substitute with frozen, about 1 3/4 cups)
- 1/4 cup (65ml) water
- 1 cup (100g) cheese (shredded; Mexican cheese blend, Monterey Jack, cheddar)
- 1.5 cups (150g) cheese (shredded)
- 2 tbsp coriander/cilantro (roughly chopped)
Directions:
Enchilada Seasoning: Start by mixing the enchilada seasoning spices (onion powder, garlic powder, salt, cumin, paprika, oregano, black pepper, and cayenne pepper). Set aside for use in filling and sauce.
Enchilada Sauce: In a saucepan, heat 2 tablespoons of olive oil over medium heat. Stir in 3 tablespoons of flour and whisk until golden. Gradually add chicken stock, tomato passata, and half of the enchilada seasoning mix. Bring to a simmer and cook until thickened. Set aside.
Chicken Filling: In a skillet, heat the remaining olive oil. Sauté the chopped onion, garlic, and diced red bell pepper until soft. Add the sliced chicken, remaining enchilada seasoning, refried beans, canned corn, and water. Cook until the chicken is fully cooked.
Assemble and Bake: Preheat your oven to 180°C (350°F). In a baking dish, pour a bit of enchilada sauce at the bottom. Fill each tortilla with the chicken mixture and roll tightly. Place them seam-side down in the dish. Pour the remaining sauce over the top. Sprinkle with cheese. Bake for 20-25 minutes until the cheese is bubbly and golden.
How to Serve Chicken Enchiladas
Serve your Chicken Enchiladas hot from the oven, garnished with chopped cilantro. They pair well with a side of sour cream, guacamole, or a fresh salad. Enjoy them with your favorite rice or tortilla chips for a complete meal.
How to Store Chicken Enchiladas
If you have leftovers, let the enchiladas cool completely. Store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. Just make sure to thaw them in the fridge overnight before reheating.
Tips to Make Chicken Enchiladas
Customize the filling: Feel free to add your favorite vegetables like spinach, zucchini, or mushrooms to the filling.
Adjust spice levels: If you prefer milder flavors, reduce the cayenne pepper or omit it entirely.
Make it cheesy: For an extra cheesy enchilada, add more cheese to the filling or top the dish generously with cheese before baking.
Variation
You can make a vegetarian version by using black beans or lentils instead of chicken, and you can enhance it with lots of colorful vegetables.
FAQs
1. Can I use store-bought enchilada sauce?
Yes, you can use store-bought enchilada sauce to save time. Just pour it over the assembled enchiladas before baking.
2. What can I use instead of chicken?
You can substitute chicken with shredded beef, turkey, or a mixture of vegetables for a vegetarian option.
3. How do I make this recipe gluten-free?
Use gluten-free tortillas and ensure that the broth and any other ingredients are gluten-free.
Enjoy cooking your Chicken Enchiladas and savor the delightful medley of flavors in each bite!
Chicken Enchiladas
Ingredients
For the Enchilada Seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tbsp dried cumin powder
- 1 tbsp paprika
- 1 tbsp dried oregano
- ¼ tsp black pepper
- ¾ tsp cayenne pepper (optional) Adjust to taste
For the Enchilada Filling
- 8 pieces tortillas (flour or corn, about 20cm/8″ wide)
- 2 tbsp olive oil Divided use
- 600 g chicken breast (sliced in half horizontally or boneless thigh)
- ½ piece onion (chopped)
- 2 cloves garlic (finely minced)
- 1 piece red capsicum/bell pepper (diced)
- 400 g refried beans
- 400 g canned corn (drained) Substitute with frozen, about 1 3/4 cups
- ¼ cup water
For the Enchilada Sauce
- 3 tbsp flour (plain/all-purpose)
- 2 cups chicken stock/broth (low sodium)
- 1.5 cups tomato passata or US puree
For Topping
- 1 cup cheese (shredded; Mexican cheese blend, Monterey Jack, cheddar)
- 1.5 cups cheese (shredded)
- 2 tbsp coriander/cilantro (roughly chopped)
Instructions
Enchilada Seasoning
- Mix the enchilada seasoning spices (onion powder, garlic powder, salt, cumin, paprika, oregano, black pepper, and cayenne pepper). Set aside for use in filling and sauce.
Enchilada Sauce
- In a saucepan, heat 2 tablespoons of olive oil over medium heat.
- Stir in 3 tablespoons of flour and whisk until golden.
- Gradually add chicken stock, tomato passata, and half of the enchilada seasoning mix.
- Bring to a simmer and cook until thickened. Set aside.
Chicken Filling
- In a skillet, heat the remaining olive oil.
- Sauté the chopped onion, garlic, and diced red bell pepper until soft.
- Add the sliced chicken, remaining enchilada seasoning, refried beans, canned corn, and water.
- Cook until the chicken is fully cooked.
Assemble and Bake
- Preheat your oven to 180°C (350°F).
- In a baking dish, pour a bit of enchilada sauce at the bottom.
- Fill each tortilla with the chicken mixture and roll tightly.
- Place them seam-side down in the dish.
- Pour the remaining sauce over the top.
- Sprinkle with cheese.
- Bake for 20-25 minutes until the cheese is bubbly and golden.
