Delicious and Easy Chicken Enchiladas Recipe
Course: Mexican food4
servings20
minutes45
minutes471
kcal
Savor the richness of Homemade Chicken Enchiladas—saucy, cheesy, and irresistibly delicious with a plump, juicy filling.
Ingredients
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)
- Topping:
1.5 cups (150g) shredded cheese
2 tablespoons of coriander/cilantro, coarsely chopped
Directions
- 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
Notes
Tortillas: Opt for large, pliable flour tortillas for easy rolling without the need for warming. If using corn or stiff flour tortillas, a brief 10-second microwave warm-up works wonders.Chicken: Thinly slicing the chicken creates more surface area to coat with the spice mix.Refried beans: A secret ingredient for juicier and cohesive burrito filling. This mashed/pureed bean concoction, a staple in Mexican/Tex-Mex cooking, is found in the Mexican or canned vegetables section of grocery stores.Tomato passata: Often labeled as “tomato puree” in the US and Canada. Alternatively, substitute with 4 tbsp tomato paste plus an additional cup of broth/stock and 1 tsp sugar.Storage: Cooked leftovers last for 4 days in the fridge. For freezing or refrigerating, keep the sauce separate and pour over the enchiladas just before baking. This prevents tortillas from absorbing too much sauce. If assembling ahead, cool both sauce and rolled enchiladas before combining.
Bake from frozen: Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 20 minutes at 180°C/350°F.Thawed: Bake as per the original recipe.
Nutrition per enchilada: These enchiladas are generously sized; typically, 1 1/2 enchiladas are satisfyingly filling.
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!
