Chicken Enchiladas Recipe

Ingredients

• 8flour or corn tortillas, about 20 cm (8 inches) wide
• 5 ml (1 tsp)onion powder
• 5 ml (1 tsp)garlic powder
• 5 ml (1 tsp)salt
• 15 ml (1 tbsp)ground cumin
• 15 ml (1 tbsp)paprika
• 15 ml (1 tbsp)dried oregano
• 1.25 ml (1/4 tsp)black pepper
• 3.75 ml (3/4 tsp), optional; adjust to tastecayenne pepper
• 30 ml (2 tbsp)olive oil
• 45 ml (3 tbsp)plain flour
• 500 ml (2 cups)low-sodium chicken stock
• 375 ml (1.5 cups)tomato passata
• 30 ml (2 tbsp)enchilada seasoning, from the mixture above
• 600 g (1.2 lb)chicken breast, sliced in half horizontally, or boneless chicken thighs
• 30 ml (2 tbsp), dividedolive oil
• 1/2onion, chopped
• 2garlic cloves, finely minced
• 1red pepper, diced
• 400 g (14 oz)refried beans
• 400 g (14 oz), drained; or 280 g (1 3/4 cups) frozen corntinned sweetcorn
• 65 ml (1/4 cup)water
• 100 g (1 cup)shredded Mexican cheese blend, Monterey Jack or Cheddar
• 150 g (1.5 cups)shredded cheese
• 30 ml (2 tbsp)coriander, roughly chopped

Instructions

1. 1

   Mix the seasoning

   Combine the onion powder, garlic powder, salt, cumin, paprika, oregano, black pepper and optional cayenne in a small bowl. This seasoning is used in both the filling and the sauce.

2. 2

   Make the sauce

   Heat 30 ml (2 tbsp) olive oil in a saucepan over medium heat. Stir in 45 ml (3 tbsp) flour and cook for about 20 seconds, then add 30 ml (2 tbsp) of the seasoning, 500 ml (2 cups) chicken stock and 375 ml (1.5 cups) passata. Stir to combine, raise the heat slightly to medium-high and simmer for about 4 minutes, whisking regularly, until syrupy and thickened. Remove from the heat.

3. 3

   Season the chicken

   Drizzle 15 ml (1 tbsp) of the divided olive oil over the chicken and toss to coat. Sprinkle over some of the enchilada seasoning and toss again so the chicken is evenly covered.

4. 4

   Cook the chicken

   Heat the remaining 15 ml (1 tbsp) divided olive oil in a large frying pan over high heat. Cook the chicken for 2 minutes on one side, then turn and cook for 1.5 minutes on the other. Take it out of the pan and leave it to rest for 2 minutes before chopping it into bite-sized pieces.

5. 5

   Cook the vegetables

   Add the chopped onion and minced garlic to the same pan and cook for 1 minute, until fragrant. Add the diced red pepper and cook for a further 2 minutes, until the onion is translucent.

6. 6

   Finish the filling

   Add the refried beans, chopped chicken, drained sweetcorn and 65 ml (1/4 cup) water to the pan. Stir together and cook for 2 minutes, until slightly thickened and juicy but not watery.

7. 7

   Heat the oven

   Preheat the oven to 180°C (350°F).

8. 8

   Roll the tortillas

   Lay out each tortilla and spread about 160 ml (2/3 cup) of filling over its lower third. Add a small amount of the 100 g cheese, roll the tortilla tightly and set it seam-side down. Repeat with the remaining tortillas.

9. 9

   Fill the baking dish

   Spread a scoop of enchilada sauce over the base of a 22 x 33 cm (9 x 13 inch) baking dish. Arrange the rolled tortillas seam-side down, pour the remaining sauce over them and scatter over the 150 g cheese.

10. 10

    Bake until golden

    Bake in the preheated oven for 20–25 minutes, until the cheese is melted and golden brown.

11. 11

    Garnish and serve

    Take the enchiladas out of the oven and serve straight away, topped with the roughly chopped coriander.

What are chicken enchiladas?

Enchiladas are tortillas filled, rolled and baked with a chilli-seasoned sauce, a dish associated with Mexican cooking. This version uses chicken, beans and sweetcorn for a substantial filling, with a homemade tomato sauce and cheese baked over the top.

The recipe builds flavour in stages: the seasoning is mixed once for both the chicken and sauce, while the filling is cooked before it goes into the oven. That keeps the final bake focused on warming everything through and melting the cheese.

Nutrition and macros by portion

The nutrition label shows one serving as written: 615 calories, 40g protein, 63g carbs, 23g fat.

The tortillas, beans and corn contribute most of the carbohydrates, while the olive oil and cheese provide much of the fat; chicken and cheese supply most of the protein. Pair an enchilada portion with a generous salad or cooked vegetables for a more balanced plate.

A seasoning blend for two parts

Seasoning mix: Cumin, paprika and oregano give the blend its savoury base, while cayenne adds optional heat. Make the full mixture first, then use some in the sauce and some on the chicken.

Sauce base: Cooking the flour briefly in oil makes a roux that helps thicken the stock and passata. Whisk as it simmers so the sauce stays smooth and reaches a pourable, syrupy consistency.

Cook the chicken briefly

Hot pan: The chicken is cooked quickly over high heat, then rested before chopping. Follow the stated timings, but make sure the chicken is cooked through before serving; the pieces will get another 20–25 minutes in the oven once assembled.

Resting: A short rest makes the chicken easier to cut and helps keep the pieces juicy. Avoid leaving it in the pan while you prepare the vegetables, as the recipe removes it before that stage.

Keep the filling juicy, not loose

Vegetables first: The onion and garlic cook briefly before the red pepper is added, giving the onion time to turn translucent and the garlic time to become fragrant.

Final texture: Once the beans, chicken, corn and water are combined, cook for 2 minutes. The filling should hold together and look moist, rather than swimming in liquid that could make the tortillas soggy.

Roll and arrange the tortillas

Filling position: Spread the filling over the lower third of each tortilla so there is room to roll it up tightly. Use about 160 ml (2/3 cup) per tortilla as directed.

Seam side down: Place each roll with its seam against the baking dish to help keep it closed. A layer of sauce underneath also stops the tortillas from sticking to the base.

Bake for melted, golden cheese

Oven timing: Bake at 180°C (350°F) for 20–25 minutes. Start checking near the shorter end of the range, since ovens and baking dishes can vary.

Doneness cue: The cheese should be melted and golden brown. Let the dish settle briefly after baking if you want neater portions, then serve with coriander.

What to serve alongside

Fresh sides: A crisp green salad, sliced tomatoes or a simple cabbage slaw add a cool contrast to the saucy, cheesy enchiladas.

At the table: Serve with lime wedges or extra coriander if you like. Since the filling already includes beans and corn, a light vegetable side is an easy way to round out the meal.

Recipe notes & tips

• Warm tortillas briefly before rolling if they feel stiff, so they are less likely to crack.
• Use a whisk when adding the stock and passata to the roux to help keep the sauce smooth.
• Reserve a little of the seasoning mixture for the chicken before adding seasoning to the sauce.
• Drain the tinned corn well so the filling does not become watery.
• Keep the tortillas seam-side down in the baking dish to help them stay rolled.
• Check the cheese towards the end of baking and take the dish out once it is melted and golden.

Variations

• Choose corn tortillas: Use corn tortillas instead of flour ones for a different texture.
• Adjust the heat: Leave out the cayenne for a milder filling and sauce.
• Use chicken thighs: Swap the breast for boneless thighs as suggested, keeping the same method.
• Change the cheese: Use Monterey Jack or Cheddar in place of a Mexican cheese blend.
• Use frozen corn: Substitute 280 g (1 3/4 cups) frozen corn for the drained tinned corn.
• Add a fresh side: Serve with sliced avocado or a crisp salad alongside.

Common mistakes to avoid

• Lumpy sauce: Whisk regularly as the stock and passata simmer into the flour and oil mixture.
• Watery filling: Drain the tinned corn and cook the filling until it is juicy but not loose.
• Cracked tortillas: Warm stiff tortillas briefly before spreading on the filling and rolling.
• Unrolling enchiladas: Place each tortilla seam-side down in the baking dish.
• Overbaking the cheese: Check after 20 minutes and remove the dish when the topping is golden.
• Skipping the chicken rest: Leave it for 2 minutes before chopping so it is easier to handle.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven at 180°C until hot throughout, or microwave individual portions until steaming; the tortillas may soften as they sit.

Frequently asked questions