Chicken Enchiladas made from scratch – juicy, cheesy and full of flavour! There’s a few components to homemade enchiladas, but it is absolutely worth the effort with flavour you can never achieve with packet spice mixes and bottled enchilada sauce.
The foundation of this recipe is a double duty Enchilada Spice Mix that flavours the homemade Enchilada Sauce and also seasons the chicken filling.
Chicken Enchiladas
I like my Enchiladas plump and generously stuffed, rather tham skimpy on the filling
I want the filling to be JUICY and full of flavour, rather than dry and crumbly inside.
And I want the sauce to actually still be there when it comes out of the oven, not just a dried up crusty layer of red.
If this sounds like your kind of Chicken Enchiladas, then this recipe is for you!
What you need for Chicken Enchiladas
Here’s what you need for these homemade from-scratch Chicken Enchiladas.
1. Enchilada Spice Mix
Used in the Enchilada Sauce as well as seasoning the chicken filling. Nothing fancy here, just a generous dose of everyday spices!
2. Enchilada Sauce and Filling
Let’s pretend I didn’t forget to include the tortillas for rolling all this up in! 😂
Refried Beans – This is the “secret ingredient”. It fills out the filling so we can make big, plump enchiladas without using tons of chicken, holds it all together and makes it nice and juicy – and I wrote exactly the same thing about Chicken Burritos just a few weeks ago!
Tomato Passata – I use Tomato Passata as the base for enchilada sauce which is smooth, pureed tomato sold in bottles. It’s plain tomato, no flavourings or salt added, and I prefer it over crushed tomato because it makes a smooth sauce. US: What you call “tomato sauce” (such as Hunts) is an ideal substitute.
Passata is sold in the pasta aisle in supermarkets for around the same price as crushed tomato.
How to make homemade Chicken Enchiladas
The 3 components to making homemade Chicken Enchiladas are:
Enchilada Sauce
Chicken Filling
Rolling and baking
1. How to make Enchilada Sauce
Enchilada Sauce is thickened with flour and flavoured with chicken stock/broth and Enchilada spices. A simple 5 minute mix and simmer job. And light years better than store bought – see reader feedback on Beef Enchiladas which uses the same sauce!
2. Chicken Filling
We coat the chicken in the homemade Enchilada Spice Mix, then sear for maximum flavour. The smell when it hits the pan is wickedly good!
The Filling base starts with sautéed garlic and onion (flavour, flavour, flavour), then we mix in refried beans, stir in corn and the chopped chicken. As it simmers away, the generous amount of seasoning on the chicken will seep into the sauce, flavouring it with all those tasty Enchilada flavours!
↑↑↑Note the thick, juicy texture of the filling that’s going to be generously stuffed inside our enchiladas!
3. Rolling and assembly
It’s best to cool the Filling slightly so it thickens up a bit, making it easier to roll up.
Also, I can never resist adding a little (or big 😂) sprinkle of cheese before rolling it up! But if you’re watching your calories, feel free to skip it. 🙂
TIP: Add a little smear of sauce in the pan so the enchiladas don’t slip and slide as you place them in.🙌🏻
Pop it in the oven to bake for just 20 to 25 minutes until the cheese is melted and the whole thing is bubbly and golden….
Best way to freeze enchiladas
The best way to freeze enchiladas is to keep the sauce separate. This is because the sauce soaks into the tortillas, making it excessively soggy AND leaving you with less sauce.
To freeze fully assembled chicken enchiladas, cool the sauce and the rolled up enchiladas completely, THEN assemble. Reason: Tortillas absorb less sauce when both are cold.
Bake from frozen – The enchiladas can be baked from frozen. If assembled separately, I thaw the sauce (quick zap in the microwave does the trick), pour it over the frozen enchiladas sprinkle with cheese then pop it in the oven.
What to serve with Enchiladas
If you want to go all out, serve your Enchiladas with sour cream, Guacamole or Avocado Sauce, and/or Pico de Gallo (tomato salsa) to dollop on top.
Pico de Gallo is also a good side dish to add to more vegetables into the meal. Another firm favourite is Cucumber Salad with Herb & Garlic Dressing – it’s terrifically refreshing so it’s a great contrast to the cosy cheesy Enchilada flavours! Otherwise, try this Chipotle Lime Roasted Cauliflower – very on theme with Mexican-esque flavours. – Nagi x
Watch how to make it
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Chicken Enchiladas
Ingredients
- 8 tortillas , flour or corn (about 20cm/8" wide, Note 1)
Enchilada Seasoning:
- 1 tsp EACH onion powder, garlic powder, salt
- 1 tbsp EACH dried cumin powder, paprika, dried oregano
- 1/4 tsp black pepper
- 3/4 tsp cayenne pepper (optional, adjust to taste)
Enchilada Sauce
- 2 tbsp olive oil
- 3 tbsp flour , plain/all purpose
- 2 cups (500ml) chicken stock/broth , low sodium
- 1.5 cups (375ml) tomato passata or US puree (Note 4 sub)
Chicken Filling:
- 600g / 1.2lb chicken breast , sliced in half horizontally (or boneless thigh) (Note 2)
- 2 tbsp olive oil , separated
- 1/2 onion , chopped
- 2 garlic cloves , finely minced
- 1 red capsicum/bell pepper , diced
- 400g / 14oz refried beans (Note 3)
- 400g/14oz canned corn , drained (sub frozen 1 3/4 cups)
- 1/4 cup (65ml) water
- 1 cup (100g) cheese shredded (Mexican cheese blend, Monterey Jack, cheddar)
Topping
- 1.5 cups (150g) cheese , shredded
- 2 tbsp coriander/cilantro , roughly chopped
Instructions
- Enchilada Seasoning: Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.
Enchilada Sauce
- Make roux – Heat oil in saucepan over medium heat. Add flour and stir 20 seconds.
- Add other ingredients – Add 2 tbsp Enchilada Seasoning, broth and tomato. Stir to combine.
- Simmer to thicken – Increase heat slightly to medium high. Cook for 4 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup (see video). Remove from stove.
Chicken Filling
- Coat chicken – Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat.
- Cook chicken – Heat remaining 1 tbsp 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.
- Saute onion – In the same skillet, add onion and garlic, cook 1 minute. Add capsicum, cook 2 minutes until onion is translucent.
- Add everything else – 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.
- Roll – Lay tortilla on work surface. Spread 2/3 cup Filling on lower third, sprinkle with cheese then roll up, finishing with the seam side down (to hold it closed). Repeat to make 8.
- Smear a scoop of Enchilada Sauce across base of 22 x 33cm /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!
Recipe Notes:
Nutrition Information:
Mexican Mania
I like my Mexican food loaded with BIG flavours!
Life of Dozer
Karma in action after I teased Dozer by showing him a Strawberry Custard Tart I made…..(scroll down to see what happened 😭)
Without a doubt the best enchilada recipe that I’ve ever cooked from. The recipe was as you promised Nagi; plump, juicy and full of flavour.
I was wondering though if you could educate me on paprika please? I know there is hot, smoked sweet and Hungarian paprika. Which one of these comes under the word paprika though? Your recipe said paprika and I wasn’t sure which one to use. I have hot, smoked and sweet. Dad said that sweet paprika is also known as paprika. If you could clarify that, it would be great.
I made the enchiladas last week and made them to put in the fridge, then to go in the freezer. My big mistake was putting the sauce on them and baking them as per instructions. As you said the tortillas soaked up all the sauce; I should have listened to you. They are still delicious, so what I’m going to do is make up another enchilada sauce as per your recipe, freeze it in pouches and when I’m in the mood for an enchilada I shall defrost both sauce and enchilada and cook them us as needed.
You are a treasure, thank you xxx
Hi,
I’m a bit confused about the seasoning quantities:
It says to add 2 tbsp of the spice mix to the sauce, regarless of how i set the servings amount.
At 4 servings the amount of spices is barely 4 tbsp, if i add 2 of those into the sauce, theres not much left for the chicken
Hi Martin – sorry yes the scaler only works for the ingredients and not the actual written recipe. You’ll need to manually scale that up/down. N x
A family favourite. On a weekly rotation now! Succulent chicken, perfect ratio of spices. Delicious
That’s great to hear TC! N x
Love your recipes, anecdotes, tutorials! Love the LIFE WITH DOZER, Karma pics. Dozer says ” Doesn’t look so yum, on the floor, does it Ms. Tease ?!”
Thanks so much Patti 🙂 N x
This was absolutely amazing!! Didn’t have refried beans so I stirred in the black beans and forgot the corn so I served it on the side. My husband also loved this. Thank you!! I will be making this again and again!!!
This was an excellent recipe. I really like the refried beans in the filling…made it very decadent.
I’m so happy you enjoyed it Pattie! N X
Wonderful and easy Mexican dish! I subbed ground chicken for chicken breast. It was very well balanced in terms of nutrition and taste. Will make it again! Thank you Nagi for another keeper.
Sounds perfect Anka! N
I always expect to be a little underwhelmed with chicken enchiladas but these were so tasty I could have eaten three serves! I added some elusive chipotle powder that I was excited to have in my hands instead of cayenne. You’ve done it again, Nagi! 👏🏼
Perfect Amie!!! N x
The whole family loved these Chicken enchiladas will definitely be making them again. Thank you Nagi love trying your recipes.
That’s great to hear Maryle! N x
Loved the Chicken enchiladas. Amazing flavors! Any substitute for the beans? Tempted to make the next batch minus the beans.
Thank you again
Hi Naila, the beans are what keep the nice and juicy – I haven’t tried without sorry!
This was amazing. Because I am on “Weight Watchers”
I did some “exchanges”. Olive oil spray instead of regular olive oil, a combination of low fat & fat free cheese, fat free refried beans, and low carb tortillas. I halved the recipe, and there were still leftovers, and that filling tasted even better the next day. My husband and I look forward to enjoying these enchiladas again soon.
I’m so glad you were able to customise it!! N x
Hi Nagi, Thought your Beef Enchiladas we’re amazing, but these Chicken Enchiladas were even better, if that was at all possible. We just loved them.
Because there is only 2 of us, we had plenty left over to put into the freezer. My family (immediate and extended) and many of my friends just love your site.
You are doing an amazing job, keep up the good work Nagi.
Perfect Kerry!! N x
My new favorite enchilada sauce! My 10 year old made these almost entirely on her own and the whole family loved them. Thanks for sharing your recipes with us!
Woah, what a clever kiddo! That’s wonderful to hear Wendy! N x
Hi Nagi,
Just wondering if the chicken is intended to still be raw in the middle (2mins one side / 1.5mins other and 2mins rest)? And then it will cook through in the oven?
Hi Jess, it can be slightly under as it will continue to cook in the oven. You don’t want overcooked dry chicken 🙂
Hi great recipe but are the quantities right in the Enchilada Seasoning as its seems all teaspoons then compared to video there nothing left for the chicken? Maybe I’ve gone crazy let me know please
ABSOLUTELY DELICIOUS! …. I made this for the family and it was a hit!! My partner and kids said it gets 5 stars and it’s now one of their top 10 favourite dishes.
Thanks Nagi 🙂
WOOT! That’s great Lana! N x
Delcious “stuck at home food” These are like Taco Bell’s enchiritos, but on steroids 😄
3/4 family members raved about it. 1 cried because he saw the corn in it & wouldn’t taste it. He missed out. It was DELICIOUS! Will make again and even though it had more steps than something I’d usually make while trying to homeschool (sob) a 3&5 year old it wasn’t complicated.
Nagi,I knew when this hit my inbox I had to make it. So, last night it was made and devoured. We’ll be doing this one again. I became a bit of a project, but a project of love.
First we don’t have canned re-fried beans over this way so I had to makeup a batch from scratch. Then, our store bought flour tortillas leave much to be desired, so I made a dozen fresh.
But, once that was sorted the dish was easy to make and satisfied my Tex-Mex cravings.
But, I’m calling them enchiritos, as they remind me of skinny burritos served in the style of a enchilada. Simply delicious, that’s all I can say.
Hi Nagi, I too can’t see a temperature to bake them at?
Preheat oven to 180°C/350°F.
I too can’t see a temperature to bake them at?