Chicken Enchiladas

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:

1. Enchilada Sauce
2. Chicken Filling
3. 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….

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

Author: Nagi

Prep: 20 mins

Cook: 45 mins

Mains

Mexican

5 from 38 votes

Servings8

Tap or hover to scale

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Recipe video above. If you like your enchiladas plump, juicy, saucy and full of flavour, this is the recipe for you! Homemade from scratch, the foundation of this recipe is a double duty Enchilada Spice mix.

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:

1. Tortillas - I use flour tortillas as you can buy large ones that are pliable and easy to roll up without having to warm up.

If you use corn or if the flour tortillas are a bit stiff, just warm them up slightly to make them pliable (10 seconds in the microwave does the trick).

2. Chicken - I do this to make thin steaks so there's more surface area to coat in the spice mix!

3. Refried beans - don't judge! It's a bit of a secret ingredient here, makes the burrito filling juicy and holds it together, rather than dry and crumbly (which too many burritos are!)

It's essentially just mashed/pureed beans that are a staple in Mexican/Tex-Mex cooking. Sold in the Mexican section of grocery stores, also sometimes in the canned vegetables section.

4. Tomato passata is often labelled "tomato puree" in the US and Canada.

Tomato paste substitute - instead of using Passata, add 4 tbsp tomato paste PLUS 1 extra cup of broth/stock PLUS 1 tsp sugar.

5. Storage: Cooked leftovers will keep for 4 days in the fridge.

BEST way to freeze or refrigerate - keep sauce separate, then pour over and sprinkle with cheese just prior to baking. (Reason: tortillas absorb sauce) Thaw sauce then assemble (don't forget cheese!). Can bake from frozen (below).

Fully assemble ahead - best way is to fully cool the sauce and the rolled up enchiladas (place them in the pan). THEn assemble. (Tortillas absorb far less sauce when both are cold). 95% as good as keeping separate.

Bake from frozen - The enchiladas can be baked from frozen. Cover with foil and bake 20 minutes, then remove foil and bake 20 minutes at 180°C/350°F.

If thawed, bake per recipe.

6. Nutrition per enchilada. These are BIG and plump! I find that 1 1/2 fills me up!

Nutrition Information:

Calories: 471cal (24%)Carbohydrates: 35g (12%)Protein: 32g (64%)Fat: 22g (34%)Saturated Fat: 9g (56%)Cholesterol: 81mg (27%)Sodium: 1152mg (50%)Potassium: 716mg (20%)Fiber: 4g (17%)Sugar: 6g (7%)Vitamin A: 1192IU (24%)Vitamin C: 29mg (35%)Calcium: 300mg (30%)Iron: 3mg (17%)

Keywords: Chicken enchiladas, Enchiladas

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