Chicken Enchilada’s
Nothing beats enchiladas from scratch! This recipe isn’t dry at all, it’s saucy, and oh so comforting. A friday night fav, perfect with a side of refreshing salad. Perfect for meal prepping, you’ll have lots of leftovers to freeze and enjoy if you double this recipe.
Click on the image to watch how to make it.
To watch more of my cooking videos, visit my socials below 👇🏼
Chicken Enchiladas Recipe
Ingredients:
Ingredients
8 white tortillas (or wholemeal if you want to be healthier!)
ENCHILADA SEASONING:
1 tsp onion powder
1 tsp garlic powder
1 tsp of salt
1 tbsp of cumin powder
1 tbsp of paprika
1 tbsp of dried oregano
1/4-1/2 tsp white pepper
3/4 tsp cayenne pepper (if you want a lil heat!)
ENCHILADA SAUCE:
2 tbsp olive oil
3 tbsp plain/all-purpose flour to thicken
2 cups (500ml) chicken stock or broth
1.5 cups (375ml) tomato passata, or tomato puree
CHICKEN FILLING:
600g / 1.2lb chicken breast, sliced thinly
2 tbsp olive oil
1/2 onion, diced
2 garlic cloves, finely minced
1 capsiucm or red pepper, diced finely
400g / 14oz refried beans
400g / 14oz canned corn, drained (or 1 3/4 cups of frozen corn)
1/4 cup (65ml) water
Shredded cheese sprinkled on each tortilla before rolling, adjust to preference
TOPPING:
Approx 1 cup (150g) shredded cheese to top
Parsley to taste
Instructions:
Enchilada Seasoning: Gather your spices and mix them all together. This magic dust will be your secret weapon for the filling and sauce.
ENCHILADA SAUCE:
Whip up the roux: Heat the olive oil in a saucepan over medium heat. Sprinkle in the flour and stir for 20 seconds until it’s a golden paste.
Mix it all up: Add 2 tbsp of the Enchilada Seasoning, the chicken broth, and the tomato passata. Stir until everything is happily combined.
Simmer time: Turn up the heat to medium-high and let it bubble away for about 4 minutes, whisking often until it’s as thick as syrup. Take it off the heat and set aside.
CHICKEN FILLING:
Season the chicken: Dice your chicken into bite sized chunks, drizzle 1 tbsp of olive oil over the chicken, toss to coat, then sprinkle with your Enchilada Seasoning. Mix it all up so every piece gets some love.
Cook the chicken: Heat the remaining 1 tbsp of olive oil in a large skillet over high heat. Add the chicken and cook until browned on one side, then flip and cook until all sides are sizzling and cooked through. Remove from the skillet and let it rest.
Sauté the veggies: In the same skillet, add the chopped onion and minced garlic. Cook for a minute or so, then add the diced bell pepper and cook for another 2 minutes until the onion is translucent.
Combine the goodness: Add the refried beans, chopped chicken, corn, and water to the skillet. Stir and cook for 2 minutes until everything thickens up a bit. The mixture should be rich and juicy, not soupy. Top with a little parsley if you’d like.
ASSEMBLE AND BAKE:
Preheat your oven to 180°C/350°F.
Roll those enchiladas: Lay a tortilla flat on your work surface. Sprinkle with cheese, then spread 2/3 cup of the chicken filling on the lower third, and roll it up snugly with the seam side down. Repeat for all 8 tortillas.
Prep the baking dish: Smear a scoop of the Enchilada Sauce across the base of a 22 x 33cm / 9 x 13" baking dish. Snuggle your rolled enchiladas in the dish, pour the remaining sauce over them, and top with the shredded cheese.
Bake to perfection: Pop it in the oven for 20-25 minutes, or until the cheese is melted and golden. Serve immediately, sprinkled with the roughly chopped parsley or coriander, and enjoy with a fresh salad.
Enjoy your fiesta of flavors!
With love,
Tara x