Chicken Enchiladas
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
45 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
Description
This recipe for Chicken Enchiladas starts by preparing a seasoning blend of garlic powder, onion powder, paprika, oregano, cumin, black pepper, and optional cayenne for heat. This spice mix is used both in the sauce and chicken filling for consistent flavor. The enchilada sauce is made by creating a roux with olive oil and flour, then adding chicken broth and tomato passata with seasoning, simmered until thickened to a syrupy consistency.
The filling consists of thinly sliced chicken breast coated in seasoning and quickly cooked, then chopped. Sautéed onion, garlic, and diced red bell pepper are added along with refried beans and corn, creating a moist, flavorful mixture. This filling is spooned into warmed tortillas, rolled, and placed in a baking dish, topped with cheese and chopped coriander or cilantro.
This dish can be served as a main meal and stores well; leftovers keep refrigerated for several days. To maintain tortilla texture, it's best to store sauce separately and add before baking. The dish can be baked from frozen or thawed, making it convenient for meal prep.
The filling's use of refried beans adds moisture and helps bind the ingredients, preventing dryness, while the enchilada sauce adds brightness and depth. The final baked result is a comforting and filling dish with balanced spice and creamy melted cheese topping.
Ingredients
- 8 tortillas , flour or corn (about 20cm/8" wide, Note 1)
Enchilada Seasoning:
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tbsp cumin powder dried
- 1 tbsp paprika
- 1 tbsp 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 low sodium, or broth
- 1.5 cups (375ml) tomato passata Note 4 sub, or US puree
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 finely minced, cloves
- 1 red bell pepper diced
- 400g / 14oz refried beans (Note 3)
- 400g/14oz corn drained (sub frozen 1 3/4 cups, canned
- 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 roughly chopped, or cilantro
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
- Use flour tortillas if possible as they are soft and pliable; warm if needed to help rolling.
- Refried beans add moisture and help hold the filling together, preventing dry, crumbly enchiladas.
- Tomato passata is commonly labelled as "tomato puree" in US and Canada; you can substitute with tomato paste plus extra broth and sugar if needed.
- Cooked leftovers store well in the fridge for up to 4 days; keep sauce separate until baking to prevent soggy tortillas.
- Fully assembled enchiladas can be prepared ahead and baked from frozen; bake covered then uncovered as per instructions.
- The recipe yields large, filling enchiladas, typically one and a half fills an adult.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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