Description
These Chicken Enchiladas are a delicious and hearty Tex-Mex dish featuring tender seasoned chicken, a flavorful enchilada sauce, and a juicy filling with refried beans and corn, all wrapped in warm tortillas and baked until golden and melty. Perfect for a comforting family dinner, these enchiladas balance bold spices and creamy textures with an easy-to-follow recipe.
Ingredients
Scale
Tortillas
- 8 tortillas, flour or corn (about 20cm/8″ wide)
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)
- 2 tbsp Enchilada Seasoning (from above mix)
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 frozen 1 3/4 cups)
- 1/4 cup (65ml) water
- 1 cup (100g) shredded cheese (Mexican cheese blend, Monterey Jack, or cheddar)
Topping
- 1.5 cups (150g) shredded cheese
- 2 tbsp coriander/cilantro, roughly chopped
Instructions
- Mix Enchilada Seasoning: Combine all seasoning spices (onion powder, garlic powder, salt, cumin, paprika, oregano, black pepper, cayenne) in a bowl. This seasoning will be used for both the filling and the sauce.
- Make Enchilada Sauce Roux: Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add 3 tablespoons of flour and stir continuously for about 20 seconds to create a roux, which will thicken the sauce.
- Add Sauce Ingredients: Stir in 2 tablespoons of the enchilada seasoning, 2 cups of low sodium chicken broth, and 1.5 cups of tomato passata. Mix until fully combined.
- Simmer Sauce: Increase the heat to medium high and cook the sauce while whisking regularly for about 4 minutes until it thickens to a consistency similar to thick syrup. Then remove it from heat.
- Prepare Chicken: Drizzle 1 tablespoon olive oil over the chicken slices and toss to coat evenly. Sprinkle with some of the enchilada seasoning and toss again to coat the chicken thoroughly.
- Cook Chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over high heat. Add the chicken and cook for 2 minutes on one side, then turn and cook another 1.5 minutes. Remove from heat and let rest for 2 minutes, then chop into pieces.
- Sauté Vegetables: In the same skillet, add chopped onion and minced garlic and cook for 1 minute until fragrant. Add diced red capsicum and cook for an additional 2 minutes until the onion becomes translucent.
- Add Filling Components: Add refried beans, chopped chicken, drained corn, and 1/4 cup water to the skillet. Stir and cook for 2 minutes until the mixture thickens slightly but remains juicy, not watery.
- Preheat Oven: Set the oven to 180°C (350°F) to prepare for baking.
- Assemble Enchiladas: Lay one tortilla on a work surface. Spread about 2/3 cup of the chicken filling on the lower third of the tortilla. Sprinkle with shredded cheese, then roll it up tightly, finishing with seam side down. Repeat for all 8 tortillas.
- Prepare Baking Dish: Spread a scoop of enchilada sauce over the base of a 22 x 33 cm (9 x 13 inch) baking pan. Place the rolled enchiladas in the pan snugly. Pour the remaining enchilada sauce over the top and sprinkle with the remaining shredded cheese.
- Bake Enchiladas: Bake in the preheated oven for 20 to 25 minutes, or until the cheese on top is melted and golden brown.
- Serve: Remove from the oven and immediately sprinkle with roughly chopped coriander (cilantro). Serve hot and enjoy!
Notes
- Tortillas: Flour tortillas work best as they are pliable and easy to roll without warming. If using corn or firmer flour tortillas, warm them briefly (about 10 seconds in the microwave) to soften.
- Chicken Preparation: Slicing the chicken breast horizontally into thinner pieces increases surface area for seasoning and faster cooking.
- Refried Beans: This ingredient adds juiciness and helps hold the filling together, preventing dryness. They are mashed or pureed beans commonly found in Mexican or canned vegetable aisles.
- Tomato Passata Substitution: In US/Canada, tomato passata is often labeled as tomato puree. Alternatively, use 4 tablespoons tomato paste plus an extra 1 cup broth and 1 teaspoon sugar to substitute.
- Storage: Cooked leftovers last up to 4 days in the fridge. For best storage, keep sauce separate and assemble just before baking to prevent tortillas from becoming soggy. Reheat by baking or bake from frozen covered with foil for 20 minutes, then uncovered for an additional 20 minutes at 180°C (350°F).
- Advance Assembly: You can fully assemble the enchiladas cold (cooled sauce and rolled tortillas) to reduce sauce absorption. This method yields nearly the same taste as keeping ingredients separate.
Keywords: chicken enchiladas, enchilada recipe, Mexican recipe, baked enchiladas, Tex-Mex chicken, homemade enchilada sauce