Name: Creamy Chicken Enchiladas with Homemade Sauce Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 1 tsp onion powder; 1 tsp garlic powder; 1 tsp salt; 1 tbsp dried cumin powder; 1 tbsp paprika; 1 tbsp dried oregano; 1/4 tsp black pepper; 3/4 tsp cayenne pepper (optional, adjust to taste); 2 tbsp olive oil; 3 tbsp plain/all-purpose flour; 2 cups (500ml) low sodium chicken stock/broth; 1.5 cups (375ml) tomato passata or puree; 2 tbsp enchilada seasoning (prepared from above); 600g / 1.2lb chicken breast, sliced in half horizontally or boneless thigh; 2 tbsp olive oil, separated; 1/2 onion, chopped; 2 garlic cloves, finely minced; 1 red capsicum/bell pepper, diced; 400g / 14oz refried beans; 400g / 14oz canned corn, drained (or 1 3/4 cups frozen corn); 1/4 cup (65ml) water; 8 tortillas (flour or corn, about 20cm/8″ wide); 1 cup (100g) shredded Mexican cheese blend, Monterey Jack, or cheddar (for filling); 1.5 cups (150g) shredded cheese (for topping); 2 tbsp coriander/cilantro, roughly chopped (for garnish)

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Introduction

Chicken enchiladas are a warm, comforting dish filled with flavorful seasoned chicken, beans, and peppers, all wrapped in tortillas and baked with rich enchilada sauce and melted cheese. This recipe offers a perfect balance of spice and creaminess, making it a family favorite for any night of the week.

Two rolled tortillas on a white plate are covered with a thick layer of red sauce, followed by a generous melted golden-yellow and white cheese layer, sprinkled with chopped fresh green cilantro on top. The edges of the tortillas peek out under the sauce and cheese, showing a soft white texture. A silver fork is lifting a bite-size portion of the cheesy sauce from the right side of the plate, resting on a white marbled surface scattered with some cilantro leaves. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 tortillas (flour or corn, about 20cm/8″ wide)
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tbsp dried cumin powder
1 tbsp paprika
1 tbsp dried oregano
1/4 tsp black pepper
3/4 tsp cayenne pepper (optional, adjust to taste)
2 tbsp olive oil
3 tbsp flour (plain/all purpose)
2 cups (500ml) chicken stock or broth (low sodium)
1.5 cups (375ml) tomato passata or puree
600g (1.2lb) chicken breast, sliced in half horizontally (or boneless thigh)
1/2 onion, chopped
2 garlic cloves, finely minced
1 red capsicum (bell pepper), diced
400g (14oz) refried beans
400g (14oz) canned corn, drained (or 1 3/4 cups frozen)
1/4 cup (65ml) water
1 cup (100g) shredded cheese (Mexican blend, Monterey Jack, or cheddar)
1.5 cups (150g) shredded cheese (for topping)
2 tbsp coriander/cilantro, roughly chopped

Instructions

Step 1: Prepare the enchilada seasoning by mixing onion powder, garlic powder, salt, cumin, paprika, oregano, black pepper, and cayenne pepper. Set aside to use in both filling and sauce.
Step 2: Make the enchilada sauce by heating 2 tablespoons olive oil in a saucepan over medium heat. Add flour and stir constantly for about 20 seconds to form a roux.
Step 3: Add 2 tablespoons of the enchilada seasoning, chicken stock, and tomato passata to the roux. Stir well to combine all ingredients.
Step 4: Increase heat to medium-high and cook the sauce for about 4 minutes, whisking regularly, until it thickens to the consistency of a thick syrup. Remove from heat and set aside.
Step 5: Prepare the chicken filling by drizzling 1 tablespoon of oil over the chicken slices and tossing to coat evenly. Sprinkle with 1 tablespoon of the enchilada seasoning and toss again.
Step 6: Heat the remaining 1 tablespoon olive oil in a large skillet over high heat. Add the chicken and cook for 2 minutes on one side, then 1.5 minutes on the other. Remove the chicken from the skillet, let rest for 2 minutes, then chop into bite-sized pieces.
Step 7: In the same skillet, add chopped onion and garlic. Cook for 1 minute, then add diced capsicum and cook for an additional 2 minutes until the onion is translucent.
Step 8: Add refried beans, chopped chicken, corn, and water to the skillet. Stir everything together and cook for 2 minutes until the mixture thickens slightly but remains juicy.
Step 9: Preheat your oven to 180°C (350°F).
Step 10: To assemble, lay a tortilla flat on your work surface. Spread about 2/3 cup of the filling onto the lower third of the tortilla. Sprinkle with a handful of shredded cheese, then roll it up tightly with the seam side down to secure. Repeat with remaining tortillas and filling to make 8 enchiladas.
Step 11: Spread a layer of enchilada sauce across the base of a 22 x 33cm (9 x 13 inch) baking dish. Place the rolled enchiladas side by side in the dish. Pour the remaining sauce evenly over the top and sprinkle with the remaining shredded cheese.
Step 12: Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and golden. Remove from oven and sprinkle with chopped coriander before serving immediately.

Tips & Variations

For a milder flavor, reduce or omit the cayenne pepper in the seasoning blend.
Use a mix of corn and flour tortillas for texture variation.
Add chopped jalapeños or green chilies for extra heat.
Top with sour cream or guacamole for added creaminess.
Vegetarian option: Replace chicken with extra beans, diced mushrooms, or grilled vegetables.

Storage

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 180°C (350°F) until heated through, about 15-20 minutes. Alternatively, microwave individual portions until hot, but baking helps keep the cheese gooey and melts evenly.

How to Serve

Two enchiladas are shown on a white plate over a white marbled surface. Each enchilada is a rolled tortilla filled with a dark inside layer, likely beans or meat, covered with a thick layer of red tomato sauce. On top of this sauce is a melted layer of golden-yellow and white cheese, sprinkled with fresh chopped green cilantro. A silver fork lifts a bite from one enchilada, showing melted cheese stretching from the piece. Some cilantro leaves are scattered on the plate and surface around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking the chicken from scratch?

Yes, you can substitute cooked rotisserie chicken. Just shred the chicken and toss it with the seasoning before mixing it into the filling. This shortcut saves time and still delivers great flavor.

Can I make the enchilada sauce in advance?

Absolutely! The sauce can be made a day ahead and refrigerated in an airtight container. Reheat gently on the stove before assembling the enchiladas to ensure it’s warm and pourable.