Chicken Enchiladas made from scratch – juicy, cheesy and full of flavour! There’s a few components to homemade enchiladas, but it is absolutely worth the effort with flavour you can never achieve with packet spice mixes and bottled enchilada sauce.
The foundation of this recipe is a double duty Enchilada Spice Mix that flavours the homemade Enchilada Sauce and also seasons the chicken filling.
Chicken Enchiladas
I like my Enchiladas plump and generously stuffed, rather tham skimpy on the filling
I want the filling to be JUICY and full of flavour, rather than dry and crumbly inside.
And I want the sauce to actually still be there when it comes out of the oven, not just a dried up crusty layer of red.
If this sounds like your kind of Chicken Enchiladas, then this recipe is for you!
What you need for Chicken Enchiladas
Here’s what you need for these homemade from-scratch Chicken Enchiladas.
1. Enchilada Spice Mix
Used in the Enchilada Sauce as well as seasoning the chicken filling. Nothing fancy here, just a generous dose of everyday spices!
2. Enchilada Sauce and Filling
Let’s pretend I didn’t forget to include the tortillas for rolling all this up in! 😂
- Refried Beans – This is the “secret ingredient”. It fills out the filling so we can make big, plump enchiladas without using tons of chicken, holds it all together and makes it nice and juicy – and I wrote exactly the same thing about Chicken Burritos just a few weeks ago!
- Tomato Passata – I use Tomato Passata as the base for enchilada sauce which is smooth, pureed tomato sold in bottles. It’s plain tomato, no flavourings or salt added, and I prefer it over crushed tomato because it makes a smooth sauce. US: What you call “tomato sauce” (such as Hunts) is an ideal substitute.
Passata is sold in the pasta aisle in supermarkets for around the same price as crushed tomato.
How to make homemade Chicken Enchiladas
The 3 components to making homemade Chicken Enchiladas are:
- Enchilada Sauce
- Chicken Filling
- Rolling and baking
1. How to make Enchilada Sauce
Enchilada Sauce is thickened with flour and flavoured with chicken stock/broth and Enchilada spices. A simple 5 minute mix and simmer job. And light years better than store bought – see reader feedback on Beef Enchiladas which uses the same sauce!
2. Chicken Filling
We coat the chicken in the homemade Enchilada Spice Mix, then sear for maximum flavour. The smell when it hits the pan is wickedly good!
The Filling base starts with sautéed garlic and onion (flavour, flavour, flavour), then we mix in refried beans, stir in corn and the chopped chicken. As it simmers away, the generous amount of seasoning on the chicken will seep into the sauce, flavouring it with all those tasty Enchilada flavours!
↑↑↑Note the thick, juicy texture of the filling that’s going to be generously stuffed inside our enchiladas!
3. Rolling and assembly
It’s best to cool the Filling slightly so it thickens up a bit, making it easier to roll up.
Also, I can never resist adding a little (or big 😂) sprinkle of cheese before rolling it up! But if you’re watching your calories, feel free to skip it. 🙂
TIP: Add a little smear of sauce in the pan so the enchiladas don’t slip and slide as you place them in.🙌🏻
Pop it in the oven to bake for just 20 to 25 minutes until the cheese is melted and the whole thing is bubbly and golden….
Best way to freeze enchiladas
The best way to freeze enchiladas is to keep the sauce separate. This is because the sauce soaks into the tortillas, making it excessively soggy AND leaving you with less sauce.
To freeze fully assembled chicken enchiladas, cool the sauce and the rolled up enchiladas completely, THEN assemble. Reason: Tortillas absorb less sauce when both are cold.
Bake from frozen – The enchiladas can be baked from frozen. If assembled separately, I thaw the sauce (quick zap in the microwave does the trick), pour it over the frozen enchiladas sprinkle with cheese then pop it in the oven.
What to serve with Enchiladas
If you want to go all out, serve your Enchiladas with sour cream, Guacamole or Avocado Sauce, and/or Pico de Gallo (tomato salsa) to dollop on top.
Pico de Gallo is also a good side dish to add to more vegetables into the meal. Another firm favourite is Cucumber Salad with Herb & Garlic Dressing – it’s terrifically refreshing so it’s a great contrast to the cosy cheesy Enchilada flavours! Otherwise, try this Chipotle Lime Roasted Cauliflower – very on theme with Mexican-esque flavours. – Nagi x
Watch how to make it
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Chicken Enchiladas
Ingredients
- 8 tortillas , flour or corn (about 20cm/8" wide, Note 1)
Enchilada Seasoning:
- 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)
Enchilada Sauce
- 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 (Note 4 sub)
Chicken Filling:
- 600g / 1.2lb chicken breast , sliced in half horizontally (or boneless thigh) (Note 2)
- 2 tbsp olive oil , separated
- 1/2 onion , chopped
- 2 garlic cloves , finely minced
- 1 red capsicum/bell pepper , diced
- 400g / 14oz refried beans (Note 3)
- 400g/14oz canned corn , drained (sub frozen 1 3/4 cups)
- 1/4 cup (65ml) water
- 1 cup (100g) cheese shredded (Mexican cheese blend, Monterey Jack, cheddar)
Topping
- 1.5 cups (150g) cheese , shredded
- 2 tbsp coriander/cilantro , roughly chopped
Instructions
- Enchilada Seasoning: Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.
Enchilada 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.
Chicken Filling
- 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.
Assemble and bake:
- Preheat oven to 180°C/350°F.
- Roll - Lay tortilla on work surface. Spread 2/3 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!
Recipe Notes:
Nutrition Information:
Mexican Mania
I like my Mexican food loaded with BIG flavours!
Life of Dozer
Karma in action after I teased Dozer by showing him a Strawberry Custard Tart I made…..(scroll down to see what happened 😭)
The Chicken enchiladas were incredible. My wife said that the only ones better are at the best Mexican restaurant in town.
I used boneless skinless thighs and 4 types of cheese. I had left over filling that I ate two days later. OMG the flavor was fantastic, sauce and tortillas were not needed. This will be my go to recipe for chicken stew type meals.
Unbelievably tasty, thank you so very much for this recipe.
Stay well, Nagi.
From faraway, South Idaho.
Rod R.
WOah what a great compliment Rod, thank you so much!! N x
I made this for dinner tonight. I’m quick re prep but it took much more than 15 minutes however, it is absolutely delicious! Flavourful and stood up nicely in presentation, tortillas were lovey and soft, as described. The enchilada sauce is the best I’ve tried or made! Using 2/3 cup filling for each, only made 6 enchiladas but I’ll know for next time.
I love everything I’ve made from your recipes!.
This recipe is a keeper! It was my first time making enchiladas and it was a hit! It was so filling too! It would be great to make when you have a few guests coming over, just add some sides like a salad and baguette. Yum!
Oh Nagi!
You spoil us with delicious mouth watering meals. I could NEVER go back to eating packet Enchilda’s again.
We woofed it down last night and thankfully had left overs for lunch for second takings.
Thank You, Thank You
SO much better than anything in a packet (and so much cheaper too) – N x
Is it okay to use taco seasoning instead of the seasoning mix? Thanks.
Hi John, I can’t answer that sorry as I don’t know what’s in the taco seasoning. I just prefer to make my own 🙂 N x
Great recipe, great taste! It took some time but it was worthwhile waiting for the boys. I made everything fresh, except the stock. It tasted exactly the way when I ate chicken enchiladas for the first time. Used green peas instead of corn because I’m the only one who likes corn……and I used black beans for the refried beans. Seasoning greetings from the Netherlands
Yum yum yum!!! Couldn’t find refried beans in the shop so made my own using Cookie and Kate recipe using black beans. Such a yummy and filling meal! Another superstar recipe, thanks Nagi. Next on my list are your brownies and strawberry cake 🙂
I’m sure I’m not the first idiot who did this, but just to remind others – half the seasoning is for sauce! I used the whole lot on my chicken. Oops!
I’m half way through making them and did the same… maybe I should of read the comments first as well haha.
Guilty as charged! I used all spice mix for chicken too! They are in the oven now so hope they are not too spicy 🙈🤯🥵 has to make my own refried beans too.. so my kitchen is a bomb site haha..
Delicious! We have never made enchiladas before, but my 11 year old made this for dinner tonight and the whole family loved it!
Thanks so much!!
(I’m stoked that we made a double recipe, so there’s enchiladas for dinner tonight too!!🙌🏻)
PS-We discovered you in lockdown (NZ) and my kids and I have made heaps of your recipes since then. We love that they are simple, tasty and use everyday ingredients. Your videos are super helpful too, especially for the kids to follow. Thankyou xx
These took me a little while to make but the results were fantastic. The enchiladas were delicious, and I actually have a couple leftover to enjoy tomorrow. Great recipe (and instructions), Nagi, thank you!
P.s. — my Son watched a few of your dessert videos and he would like to invite you to cook for us. He says he’ll pay you too although I wouldn’t expect much because he has NO money.
Perhaps my son could sit for Dozer? He absolutely loves Dozer!!
The enchilada sauce was absolutely delicious. My husband and I both loved it on top of some naked enchiladas I found in my freezer. (Next time I’ll make yours.)
I love using your recipes,
It makes cooking yum and delicious .
My family has been eating everything I cook from your recipes,
Thank you
OMG Nagi, these enchiladas took me so long to make everything from scratch but worth every minute, The best I”ve ever eaten, so much flavour and the kitchen smelt amazing.
I’m so glad you enjoyed them Suzanne, I love making g a big batch of these and freezing them too! N x
Cooked this for dinner tonight – yay- so much flavour! No more bought enchilada sauce for me!! Thanks so much!!
Made this for lunch today, as I used 8″ tortillas I’ve some of the chicken filling left over, am I right in thinking I can store it in the fridge for a couple of days then use it again?