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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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 😭)
Charmaine says
Perfect enchiladas and they were so filling that there were plenty of leftovers. Will never go back to the packet mix enchiladas. Thanks Nagi!
Jodi says
Made these last night together with the tomato salsa (Pico de Gallo) and simple cucumber sides you recommended. Delish! Kids and husband gobbled them up and I have half the enchilada filling mixture and sauce leftover for another meal. Thanks Nagi.
Joan Swan says
Wow! these enchiladas were perfect and we both loved them. Thanks again for your yummy recipes and great ways to save money while eating well.
Sandra says
Nagi I’ve made a few of your recipes (loved the Salted Caramel slice, just sayin’) and they’ve always been great. So today I feel like Mexican for dinner and I think I’ll check out Taste.com, and then I think I’ll try RecipeTinEats because surely Nagi will have something to suggest. After a bit of indecision I hit upon Chicken Enchiladas. How tasty are they??? Love that I can make everything tasty from scratch xx
Rakel says
My daughter and her boyfriend came up from Cardiff in Wales to Manchester last night for a 2 day visit after months apart (covid & travel ban) and she loves Mexican food so I made this, oh my word, it was so nice, only 4 us eating it and there is only one left (I might even eat it cold in a bit) first thing my son in law said that he loved the cheese filling inside, I´ve never done that before but I will always do that now,.. took a while to make (I´m a slow cook) but sooo worth it. Thank you Nagi and can´t wait to try another one of your recepis again next week (know exactly what I´m making) Have a good weekend, even though you have lots of boring admin stuff to do, but at least you have Dozer as company x
Janelle Welfley says
Nagi every single recipe I’ve tried from you has been on point. And this one is no exception. My family of 9 scarfed this dish down. I’m a caterer in the states and I come back to your recipes again and again!
Sue McMahon says
Hi Nagi, whenever I need a recipe I come straight to you… My family has never been disappointed..i made chicken enchiladas tonight 😱 awesome ♥
Kate says
Fantastic recipe. I have tried many chicken enchilada recipes and they were either overly cheesy or dry. This was perfect
Jen says
Would shredded chicken also work for these? Thanks!
Nagi says
Yes definitely Jen! N x
Bonnie says
Nagi. I making this recipe again. I forgot to mention last time. It’s only my husband and I. We get leftovers many time. The leftover chicken enchiladas were turned over in a burrito. That was a big hit! I big 5 stars!!!
LisaR says
Another five star recipe! Recipe was just perfect with absolutely no tweaking needed. It did take a while to come together but so worth it.
adh says
Perfection. Think we like these even better than your beef version (and that’s saying something). Added fresh jalapeno and cilantro with the cheese when rolling the enchiladas. Served with shredded lettuce and a dollop of sour cream. YUM.
Melissa says
I used my own homemade enchilada sauce and corn tortillas but otherwise followed the recipe as written and these were delicious. So creamy due to those refried beans. Yum Yum Yummy! I also had some leftover filling that will get eaten up in some enchilada bowls. Thank you for this keeper!
Leanne says
In your first pictures the picture beside the chicken
The picture of your filling you see black beans yet you do not have lack beans in your recipe only refried beans, please advise.
Bonnie says
5 stars
Bonnie says
Omg. This recipe is so delicious Nagi! The best ever! This will be a forever keeper in our house. The sauce we love. Great flavor. And, I control hiw spicy. My husband cannot take spicy foods well. I love spice. It I only added 1/4 teaspoon. It worked for the both of us. Your recipes are awesome. When I need something inspiring I come to you blog always!! Give Dozer a hug a big hug and kiss for me. Bonnie from MARKLEEVILLE, CA
Bonnie says
Sorry. I forgot to leave stars. Definitely five star recipe I highly recommend this recipe
Sandra Dennis says
Loved this recipe really tasty definitely will make again, we obviously eat too much as served 4 of us 😉 delicious!
Dee Partridge says
These were great but how do I keep the wraps from getting soggy from the sauce?
elaine richmond says
You can brown them lightly in a bit of oil before assembling
Nagi says
Hi Dee, that’s just the way they come out, they aren’t supposed to get crispy!
Janet Quinlan says
I have made this recipe 3 times in the last couple of months, SOOOOOO GOOOOOD! The Spice Mix & Enchilada Sauce definitely takes this to the next level, the only variation I’ve made is the addition Lime Juice to both the Sauce & the Filling for a bit of zing. Great for groups, just serve with a big Salad & Mexican Rice. Thanks Nagi for another brilliant, easy & economical recipe, Slow Cooker Turkey Breast for Christmas is next on the list to try.
Priti Arya says
Can I use Chili powder instead of cayenne and black beans instead of refried? Tks
Priti Arya says
Question: will it be spicy with cayenne? I have Chili powder, would that be a substitute? Also if I used black beans instead of retired, would it work? Want to make it tomorrow so any answers would help. Thank you