Description
Delicious Chicken Enchiladas with a homemade enchilada sauce, tender chicken filling, and melted cheese baked to golden perfection. This recipe uses a flavorful blend of spices, refried beans, corn, and fresh vegetables for a hearty Mexican-inspired meal that’s perfect for family dinners or entertaining.
Ingredients
Scale
Seasoning
- 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)
Enchilada Sauce
- 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)
Chicken Filling
- 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
Assembly
- 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)
Instructions
- Prepare Enchilada Seasoning: Mix together onion powder, garlic powder, salt, cumin, paprika, oregano, black pepper, and cayenne pepper. This will be used for both the filling and sauce.
- Make Enchilada Sauce Roux: Heat 2 tbsp olive oil in a saucepan over medium heat. Add 3 tbsp flour and stir continuously for about 20 seconds to cook the flour without browning.
- Add Sauce Ingredients: Stir in 2 tbsp of the prepared enchilada seasoning, then gradually whisk in chicken broth and tomato passata. Combine thoroughly.
- Simmer Sauce: Increase heat to medium-high and cook, whisking regularly for about 4 minutes until the sauce thickens to a thick syrup consistency. Remove from heat and set aside.
- Season Chicken: Drizzle 1 tbsp olive oil over the chicken breast slices, toss to coat evenly, then sprinkle with 2 tbsp of enchilada seasoning and toss again.
- Cook Chicken: Heat remaining 1 tbsp olive oil in a large skillet over high heat. Add the seasoned chicken and cook for 2 minutes on one side, then turn and cook 1.5 minutes more until cooked through. Remove chicken, rest 2 minutes, then chop or shred.
- Sauté Vegetables: In the same skillet, add chopped onion and minced garlic, cooking for 1 minute until fragrant. Add diced red capsicum and cook for another 2 minutes until the onion turns translucent.
- Combine Filling Ingredients: Add refried beans, cooked chicken, drained corn, and 1/4 cup water to the skillet. Stir and cook for 2 minutes until mixture reduces slightly and becomes thick but juicy.
- Prepare Oven: Preheat your oven to 180°C (350°F).
- Assemble Enchiladas: Lay a tortilla flat on your work surface. Spread about 2/3 cup of the filling on the bottom third of the tortilla. Sprinkle about 2 tbsp of shredded cheese over the filling. Roll the tortilla tightly from the filled end, finishing with the seam side down to hold it closed. Repeat this step to make 8 enchiladas.
- Prepare Baking Dish: Spread a scoop of enchilada sauce across the base of a 22 x 33cm (9 x 13 inch) baking dish. Place the rolled enchiladas seam side down in the dish side by side.
- Top and Bake: Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle the remaining 1.5 cups of shredded cheese over the top. Bake uncovered for 20-25 minutes until the cheese is melted and golden.
- Serve: Remove from oven and immediately garnish with roughly chopped coriander/cilantro. Serve warm and enjoy!
Notes
- You can use either flour or corn tortillas depending on preference.
- Chicken thighs can be used instead of breasts for a juicier filling.
- Refried beans can be homemade or store-bought; low sodium versions help control salt content.
- If tomato passata is unavailable, substitute with canned pureed tomatoes.
- Adjust cayenne pepper according to your preferred spice level or omit for a milder taste.
- The enchilada sauce can be made ahead and refrigerated for up to 3 days or frozen for longer storage.
- Serve with sour cream, avocado slices, or salsa for added flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: chicken enchiladas, Mexican recipes, baked enchiladas, homemade enchilada sauce, easy dinner recipes
