Chicken Enchiladas
User Reviews
4.9
333 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Servings
8
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Calories
471 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Enchiladas
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Recipe video above. If you like your enchiladas plump, juicy, saucy and full of flavour, this is the recipe for you! Homemade from scratch, the foundation of this recipe is a double duty Enchilada Spice mix.
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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!
Notes
- Tortillas - I use flour tortillas as you can buy large ones that are pliable and easy to roll up without having to warm up.
- If you use corn or if the flour tortillas are a bit stiff, just warm them up slightly to make them pliable (10 seconds in the microwave does the trick).
- Chicken - I do this to make thin steaks so there's more surface area to coat in the spice mix!
- Refried beans - don't judge! It's a bit of a secret ingredient here, makes the burrito filling juicy and holds it together, rather than dry and crumbly (which too many burritos are!)
- It's essentially just mashed/pureed beans that are a staple in Mexican/Tex-Mex cooking. Sold in the Mexican section of grocery stores, also sometimes in the canned vegetables section.
- Tomato passata is often labelled "tomato puree" in the US and Canada.
- Tomato paste substitute - instead of using Passata, add 4 tbsp tomato paste PLUS 1 extra cup of broth/stock PLUS 1 tsp sugar.
- Storage: Cooked leftovers will keep for 4 days in the fridge.
- BEST way to freeze or refrigerate - keep sauce separate, then pour over and sprinkle with cheese just prior to baking. (Reason: tortillas absorb sauce) Thaw sauce then assemble (don't forget cheese!). Can bake from frozen (below).
- Fully assemble ahead - best way is to fully cool the sauce and the rolled up enchiladas (place them in the pan). THEn assemble. (Tortillas absorb far less sauce when both are cold). 95% as good as keeping separate.
- Bake from frozen - The enchiladas can be baked from frozen. Cover with foil and bake 20 minutes, then remove foil and bake 20 minutes at 180°C/350°F.
- If thawed, bake per recipe.
- Nutrition per enchilada. These are BIG and plump! I find that 1 1/2 fills me up!
Nutrition Information
Show Details
Calories
471cal
(24%)
Carbohydrates
35g
(12%)
Protein
32g
(64%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Cholesterol
81mg
(27%)
Sodium
1152mg
(48%)
Potassium
716mg
(20%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1192IU
(24%)
Vitamin C
29mg
(32%)
Calcium
300mg
(30%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471cal | 24% |
| Carbohydrates | 35g | 12% |
| Protein | 32g | 64% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 81mg | 27% |
| Sodium | 1152mg | 48% |
| Potassium | 716mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1192IU | 24% |
| Vitamin C | 29mg | 32% |
| Calcium | 300mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
333 reviews
Excellent
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