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Cheesy Chicken Enchiladas Recipe

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★★★★★

4.4 from 63 reviews

This Chicken Enchiladas recipe features tender, spiced chicken wrapped in warm tortillas, smothered with a rich homemade enchilada sauce, and baked to golden perfection with melted cheese and fresh coriander. Perfect for a comforting Tex-Mex dinner, these enchiladas combine a flavorful chicken filling with refried beans and corn for a juicy, satisfying meal.

Ingredients

Scale

Enchilada 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 tomato puree; see notes for substitute)
  • 2 tbsp Enchilada Seasoning (from above)

Chicken Filling

  • 600g (1.2lb) chicken breast, sliced in half horizontally (or boneless thigh)
  • 2 tbsp olive oil (divided)
  • 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
  • 1 cup (100g) cheese, shredded (Mexican cheese blend, Monterey Jack, or cheddar)

Other Ingredients

  • 8 tortillas, flour or corn (about 20cm/8″ wide)
  • 1.5 cups (150g) cheese, shredded (for topping)
  • 2 tbsp coriander/cilantro, roughly chopped (for garnish)

Instructions

  1. Mix Enchilada Seasoning: Combine all the enchilada seasoning spices in a bowl. This mixture will be used for both the chicken filling and sauce.
  2. Make Roux: Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the flour and stir constantly for about 20 seconds to cook out the raw flour taste.
  3. Add Ingredients for Sauce: Stir in 2 tablespoons of the prepared enchilada seasoning, followed by the low sodium chicken broth and tomato passata. Mix well until combined.
  4. Simmer Sauce: Increase the heat to medium-high and cook for 4 minutes while whisking frequently, until the sauce thickens to the consistency of a thick syrup. Then remove from heat.
  5. Prepare Chicken: Drizzle 1 tablespoon of olive oil over the sliced chicken breasts and toss to coat evenly. Sprinkle the remaining enchilada seasoning on the chicken and mix well.
  6. Cook Chicken: In a large skillet, heat the remaining 1 tablespoon of olive oil over high heat. Add the chicken and cook for 2 minutes on one side, then flip and cook for 1.5 minutes more. Remove the chicken from the skillet and let it rest for 2 minutes, then chop into bite-sized pieces.
  7. Sauté Vegetables: Using the same skillet, add chopped onion and minced garlic; cook for 1 minute until fragrant. Add the diced red capsicum and cook for another 2 minutes until the onion is translucent.
  8. Combine Filling Ingredients: Add the refried beans, chopped chicken, drained corn, and 1/4 cup water to the skillet. Stir well and cook for 2 minutes until the mixture thickens slightly but remains juicy—not watery.
  9. Preheat Oven: Set your oven to 180°C (350°F) to prepare for baking the enchiladas.
  10. Assemble Enchiladas: Lay a tortilla flat on a work surface. Spoon about 2/3 cup of the chicken filling onto the lower third of the tortilla. Sprinkle with some of the shredded cheese, then roll up the tortilla tightly with the seam on the bottom to seal. Repeat with all tortillas to make 8 enchiladas.
  11. Prepare Baking Dish: Spread a thin layer of the enchilada sauce over the base of a 22 x 33 cm (9 x 13 inch) baking dish to prevent sticking. Arrange the rolled enchiladas seam-side down in the dish.
  12. Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle the remaining shredded cheese on top.
  13. Bake: Bake the enchiladas in the preheated oven for 20 to 25 minutes, or until the cheese is melted and golden.
  14. Serve: Remove from oven and immediately sprinkle with roughly chopped coriander. Serve hot and enjoy!

Notes

  • Tortillas: Flour tortillas are recommended as they are pliable and easy to roll without warming. If using corn tortillas or stiffer flour tortillas, warm them lightly (about 10 seconds in the microwave) to make them pliable.
  • Chicken: Slicing chicken breast horizontally creates thinner cutlets that absorb more seasoning and cook faster.
  • Refried Beans: This ingredient keeps the filling moist and cohesive, preventing it from drying out or crumbling. Refried beans are mashed/pureed beans commonly found in Mexican or canned vegetable sections.
  • Tomato Passata: Also known as tomato puree in the US and Canada. If unavailable, substitute with 4 tablespoons tomato paste plus 1 extra cup chicken broth and 1 teaspoon sugar.
  • Storage: Cooked enchiladas keep well refrigerated for up to 4 days. For best results, store sauce separately from the enchiladas to prevent tortillas from becoming soggy. Assemble and bake just before serving.
  • Freezing: Enchiladas can be frozen assembled with sauce and cheese. Bake covered with foil from frozen at 180°C (350°F) for 20 minutes, then uncover and bake another 20 minutes. If thawed, bake as per recipe instructions.
  • Advance Assembly: You can fully prepare the filling, sauce, and rolled tortillas ahead of time. Chill sauce and filled tortillas separately before assembling. This reduces sauce absorption by the tortillas, maintaining texture.
  • Portion Size: Each enchilada is large and filling. Typically, 1.5 enchiladas per person is satisfying.

Keywords: chicken enchiladas, Mexican recipe, Tex-Mex, baked enchiladas, homemade enchilada sauce, refried beans, spicy chicken, comfort food

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