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Chicken Enchiladas Recipe

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4.2 from 11 reviews

This Chicken Enchiladas recipe features tender chicken breast combined with flavorful spices, refried beans, and vegetables, all wrapped in soft tortillas and baked with a rich enchilada sauce and melted cheese topping. It’s a comforting Mexican-inspired dish perfect for a family dinner, delivering layers of savory, spicy, and cheesy goodness in every bite.

Ingredients

Spices

  • 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 all-purpose flour
  • 2 cups (500ml) low sodium chicken stock
  • 1.5 cups (375ml) tomato passata or puree
  • 2 tbsp enchilada seasoning (from spice mix)

Chicken Filling

  • 600g / 1.2 lb 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 frozen 1 3/4 cups)
  • 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
  • 1.5 cups (150g) shredded cheese (additional for topping)
  • 2 tbsp coriander/cilantro, roughly chopped

Instructions

  1. Mix Enchilada Seasoning: Combine onion powder, garlic powder, salt, cumin, paprika, oregano, black pepper, and cayenne pepper to create the enchilada seasoning. This will be used for both the filling and sauce.
  2. Make Enchilada Sauce: Heat 2 tbsp olive oil in a saucepan over medium heat. Add 3 tbsp flour and stir continuously for about 20 seconds to make a roux.
  3. Add Sauce Ingredients: Stir in 2 tbsp of the enchilada seasoning mix, chicken broth, and tomato passata into the roux.
  4. Simmer Sauce: Increase the heat to medium-high and cook for about 4 minutes, whisking frequently until the sauce thickens to a syrup-like consistency. Remove from heat.
  5. Prepare Chicken: Drizzle 1 tbsp olive oil over the chicken and toss to coat. Sprinkle on 1 tbsp enchilada seasoning and mix to evenly season the chicken.
  6. Cook Chicken: Heat remaining 1 tbsp olive oil in a large skillet over high heat. Add chicken breasts and cook for 2 minutes on one side, then 1.5 minutes on the other side. Remove from heat and let rest for 2 minutes before chopping into pieces.
  7. Sauté Vegetables: In the same skillet, add chopped onion and minced garlic, cooking for 1 minute until fragrant. Add diced red capsicum and cook an additional 2 minutes until the onion is translucent.
  8. Combine Filling: Add refried beans, chopped chicken, drained corn, and 1/4 cup water to the skillet. Stir and cook for 2 minutes until mixture is thick and slightly reduced but still juicy.
  9. Preheat Oven: Set oven to 180°C (350°F) to get ready for baking the enchiladas.
  10. Assemble Enchiladas: Lay one tortilla flat on your workspace. Spoon about 2/3 cup of the filling onto the lower third of the tortilla, sprinkle with shredded cheese, then roll it tightly, placing it seam-side down. Repeat until all 8 tortillas are filled.
  11. Prepare Baking Dish: Spread a scoop of enchilada sauce evenly over the base of a 22 x 33 cm (9 x 13 inch) baking dish.
  12. Arrange Enchiladas: Place the rolled enchiladas side by side in the dish. Pour the remaining enchilada sauce over them and sprinkle with the remaining shredded cheese.
  13. Bake: Bake in the preheated oven for 20-25 minutes or until the cheese is melted and golden on top.
  14. Serve: Remove from oven and sprinkle with chopped coriander. Serve immediately for best taste and texture.

Notes

  • Use either flour or corn tortillas based on preference; corn tortillas provide a more authentic taste.
  • You can substitute chicken breast with boneless thighs for a juicier texture.
  • Low sodium or homemade refried beans help control the salt content.
  • If tomato passata is unavailable, use smooth tomato puree as a substitute.
  • Adjust cayenne pepper to control the heat level to your liking.

Find it online: https://dishcooks.com/chicken-enchiladas-recipe/