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Chicken Enchiladas

Chicken Enchiladas

Delicious Chicken Enchiladas made with a homemade enchilada spice mix and topped with cheese, perfect for a Mexican meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Mains
Cuisine Mexican
Servings 8 enchiladas
Calories 471 kcal

Equipment

  • Skillet
  • saucepan
  • Oven
  • 9 x 13 inch pan

Ingredients
  

Tortillas

  • 8 pieces tortillas, flour or corn about 20cm/8" wide

Enchilada Seasoning

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 tablespoon dried cumin powder
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 0.25 teaspoon black pepper
  • 0.75 teaspoon cayenne pepper optional, adjust to taste

Enchilada Sauce

  • 2 tablespoon olive oil
  • 3 tablespoon flour, plain/all purpose
  • 2 cups chicken stock/broth low sodium
  • 1.5 cups tomato passata or US puree

Chicken Filling

  • 600 g chicken breast sliced in half horizontally
  • 2 tablespoon olive oil separated
  • 0.5 pieces onion chopped
  • 2 pieces garlic cloves finely minced
  • 1 pieces red capsicum/bell pepper diced
  • 400 g refried beans
  • 400 g canned corn drained
  • 0.25 cup water
  • 1 cup cheese shredded, Mexican cheese blend

Topping

  • 1.5 cups cheese shredded
  • 2 tablespoon coriander/cilantro roughly chopped

Instructions
 

Enchilada Seasoning

  • Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.

Enchilada Sauce

  • Heat oil in saucepan over medium heat. Add flour and stir 20 seconds.
  • Add 2 tablespoon Enchilada Seasoning, broth and tomato. Stir to combine.
  • Increase heat slightly to medium high. Cook for 4 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup.
  • Remove from stove.

Chicken Filling

  • Drizzle 1 tablespoon oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat.
  • Heat remaining 1 tablespoon oil in a large skillet over high heat. Add chicken, cook 2 minutes. Turn and cook 1.5 minutes. Remove, rest 2 minutes then chop.
  • In the same skillet, add onion and garlic, cook 1 minute. Add capsicum, cook 2 minutes until onion is translucent.
  • Add refried beans, diced chicken, corn and water. Stir and cook for 2 minutes until reduces slightly. Should be thick and juicy, not watery.

Assemble and bake

  • Preheat oven to 180°C/350°F.
  • Lay tortilla on work surface. Spread ⅔ cup Filling on lower third, sprinkle with cheese then roll up, finishing with the seam side down. Repeat to make 8.
  • Smear a scoop of Enchilada Sauce across base of 9 x 13" pan. Place Enchiladas in, pour over remaining Sauce, sprinkle with cheese.
  • Bake 20 - 25 minutes or until cheese is melted and golden. Serve immediately, sprinkled with coriander!

Notes

Tortillas should be pliable; warm them if they're stiff. Refried beans add juiciness to the filling. Allow cooked leftovers to keep for 4 days in the fridge.

Nutrition

Serving: 1enchiladaCalories: 471kcalCarbohydrates: 35gProtein: 32gFat: 22gSaturated Fat: 9gCholesterol: 81mgSodium: 1152mgPotassium: 716mgFiber: 4gSugar: 6gVitamin A: 1192IUVitamin C: 29mgCalcium: 300mgIron: 3mg
Keyword Chicken enchiladas, chicken recipes, enchiladas, Mexican food
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