Description
This Chicken Enchiladas recipe features tender chicken breast seasoned with a homemade enchilada spice mix, combined with sautéed vegetables, refried beans, and corn, all rolled into soft flour or corn tortillas. Smothered in a rich, homemade enchilada sauce and topped with melted cheese, these enchiladas are baked to golden perfection and garnished with fresh cilantro for a flavorful Mexican-inspired meal. Perfect for family dinners and meal prepping, with options to freeze and reheat easily.
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 substitute with 4 tbsp tomato paste + 1 extra cup broth + 1 tsp sugar)
- 2 tbsp Enchilada Seasoning (from above)
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, cheddar)
- 8 tortillas, flour or corn (about 20cm/8″ wide)
Topping
- 1.5 cups (150g) shredded cheese
- 2 tbsp coriander/cilantro, roughly chopped
Instructions
- Mix Enchilada Seasoning: Combine onion powder, garlic powder, salt, cumin, paprika, oregano, black pepper, and cayenne pepper in a small bowl. Set aside to use in both filling and sauce.
- Make Roux for Sauce: Heat 2 tbsp olive oil in a saucepan over medium heat. Add 3 tbsp flour and stir continuously for 20 seconds to cook the flour slightly.
- Add Sauce Ingredients: Stir in 2 tbsp of the prepared enchilada seasoning, followed by 2 cups of low sodium chicken stock and 1.5 cups tomato passata. Mix well to combine.
- Simmer Sauce: Increase heat to medium-high and cook for about 4 minutes, whisking regularly, until the sauce thickens to a syrupy consistency. Remove from heat and set aside.
- Prepare Chicken: Drizzle 1 tbsp olive oil over chicken breast halves. Sprinkle with enchilada seasoning and toss to coat evenly.
- Cook Chicken: Heat remaining 1 tbsp olive oil in a large skillet over high heat. Add chicken and cook for 2 minutes on one side, then flip and cook an additional 1.5 minutes. Remove chicken from skillet, let rest for 2 minutes, then chop into bite-sized pieces.
- Sauté Vegetables: In the same skillet, add chopped onion and minced garlic, cooking for 1 minute until fragrant. Add diced red capsicum and cook for 2 minutes until onion becomes translucent.
- Combine Filling Ingredients: Add refried beans, diced chicken, drained corn, and 1/4 cup water to the skillet. Stir well and cook for 2 minutes until mixture thickens slightly and becomes juicy but not watery.
- Preheat Oven: Set oven to 180°C (350°F) to prepare for baking.
- Assemble Enchiladas: Lay one tortilla flat and spread about 2/3 cup of the chicken filling on the lower third. Sprinkle with shredded cheese, then roll up tightly, placing 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 dish. Place rolled enchiladas snugly in the dish. Pour remaining sauce evenly over the top and sprinkle with 1.5 cups shredded cheese.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and golden on top.
- Serve: Remove from oven and immediately sprinkle chopped coriander/cilantro on top. Serve hot and enjoy!
Notes
- Tortillas: Flour tortillas are preferred for ease of rolling; if using corn or stiff tortillas, warm them briefly in the microwave (10 seconds) to make pliable.
- Chicken: Slicing chicken breast horizontally creates thin steaks for better surface area to absorb seasoning.
- Refried Beans: Adds moisture and binds filling together, preventing a dry crumbly texture. Found in Mexican or canned vegetable sections in stores.
- Tomato Passata Substitute: Use 4 tbsp tomato paste plus an extra cup of broth and 1 tsp sugar if passata is unavailable.
- Storage: Cooked leftovers last up to 4 days refrigerated. For freezing, keep sauce separate, then assemble with cheese just before baking to prevent tortillas from becoming soggy.
- Freezing & Baking: Enchiladas can be baked frozen by covering with foil, baking 20 minutes, removing foil, then baking another 20 minutes at 180°C/350°F.
- Fully Assembled Ahead: Chill both sauce and rolled enchiladas before assembling to minimize tortilla sogginess; results are nearly as good as separate storage.
- Serving Size: One enchilada is quite large; 1.5 enchiladas is typically filling per person.
Keywords: chicken enchiladas, Mexican recipe, baked enchiladas, homemade enchilada sauce, refried beans, chicken dinner, easy Mexican food