Delicious and Easy Chicken Enchiladas RecipeCourse: Mexican food
Savor the richness of Homemade Chicken Enchiladas—saucy, cheesy, and irresistibly delicious with a plump, juicy filling.
8 tortillas, whether flour or corn (approximately 20cm/8″ wide)
- Enchilada Seasoning:
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 tablespoon of cumin powder
1 tablespoon paprika
1 tablespoon dried oregano
1/4 teaspoon black pepper
3/4 teaspoon cayenne pepper (optional, adjust to taste)
- Enchilada Sauce:
2 tablespoons olive oil
3 tablespoons of general-purpose flour
2 cups (500ml) low-sodium chicken stock/broth
1.5 cups (375ml) tomato passata or US puree
- Chicken Filling:
600g / 1.2lb chicken breast, horizontally sliced (or boneless thigh)
2 tablespoons of olive oil (portioned)
1/2 onion, chopped
2 garlic cloves, finely minced
1 red capsicum/bell pepper, cut into small pieces
400g / 14oz refried beans
400g/14oz canned corn, drained
1/4 cup (65ml) water
1 cup (100g) shredded cheese (Mexican cheese blend, Monterey Jack, cheddar)
1.5 cups (150g) shredded cheese
2 tablespoons of coriander/cilantro, coarsely chopped
- Enchilada Seasoning: Blend the spices for the Enchilada Seasoning, to be utilized in both the filling and sauce.
- ENCHILADA SAUCE
- Make roux – Heat oil in a saucepan over medium heat. Add flour and stir for 20 seconds.
- Add other ingredients – Add 2 tbsp of Enchilada Seasoning, broth, and tomato. Stir to combine.
- Simmer to thicken – Increase the heat slightly to medium-high. Cook for 4 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup. Remove from the stove
- CHICKEN FILLING
- Coat chicken – Drizzle 1 tbsp of oil over the chicken and mix to coat. Sprinkle with Seasoning and toss to coat.
- Cook chicken – Heat the remaining 1 tbsp of oil in a large skillet over high heat. Add the chicken and cook for 2 minutes. Turn and cook for another 1.5 minutes. Remove from heat, let it rest for 2 minutes, then chop.
- Saute onion – In the same skillet, add onion and garlic, and cook for 1 minute. Add capsicum and cook for 2 minutes until the onion is translucent.
- Add everything else – Incorporate refried beans, diced chicken, corn, and water. Stir and cook for 2 minutes until it reduces slightly. The filling should be thick and juicy, not watery
- ASSEMBLE AND BAKE:
- Set the oven temperature to 180°C/350°F in preparation.
- Roll – Lay a tortilla on a work surface. Spread 2/3 cup of filling on the lower third, sprinkle with cheese, then roll up, finishing with the seam side down to hold it closed. Repeat to make 8 enchiladas.
- Smear a scoop of Enchilada Sauce across the base of a 22 x 33cm /9 x 13″ pan. Place the enchiladas in the pan and pour over the remaining sauce. Sprinkle with cheese.
- Bake – Bake for 20-25 minutes or until the cheese is melted and golden. Serve immediately, sprinkled with coriander
Experience the delectable delight of homemade Chicken Enchiladas – succulent, cheesy, and bursting with flavor! Crafting these enchiladas from scratch involves a few components, but the unparalleled taste is well worth the effort, surpassing anything achievable with pre-packaged spice mixes and bottled enchilada sauce.
At the heart of this recipe lies a versatile Enchilada Spice Mix, pulling double duty by imparting flavor to the homemade enchilada sauce and seasoning the chicken filling. I prefer my enchiladas to be plump and generously filled, avoiding any skimpiness on the stuffing.
My goal is to ensure the filling is juicy and brimming with flavor, steering clear of a dry and crumbly texture. Moreover, I want the sauce to remain intact, providing a saucy finish rather than transforming into a dried-up, crusty layer of red after baking.
If you crave Chicken Enchiladas that check all these boxes, then this recipe is tailored just for you!