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 😭)
I was dubious and had used some old herbs and spice and thought this might not help with the flavour… but… we loved them! I seed 1/4 top cayenne so my 9 year old daughter could eat them and she loves them so much! I put a little enchilada sauce in the tortilla too. Will definitely make this again!
I made your Beef Enchilada recipe a few weeks ago and we loved them, so I made the chicken enchiladas for dinner last night. They are soooo good! I’m eating one for lunch right now, and the Leftovers are just as wonderful! I made these with homemade flour tortillas (my first attempt and they were great!), and I used boneless skinless chicken thighs and canned green chiles instead of a red bell pepper, because that’s what I had. I loved how the chicken became blackened with the seasoning. So flavorful! Restaurant quality!
My husband loved them, too and took 2 for his lunch today And there are still 2 left! They are quite filling! Thanks for your great recipes!
P.S. I will never buy canned enchilada sauce again!
I have made this a few times now and love it every time! I will say that each time I smoke out the kitchen big time when cooking the chicken hehe
I made your enchilada sauce and made a tex mex lasagna last week. I also had pinto beans and made refried beans last night. So this recipe is for tonight. People think I’m a fantastic cook. Myself and my husband use your recipes 3 to 4 times a week. Do you have a cook book on sale of all your various recipes. I’m a big fan of your Asian dishes. Take out at home is now a thing in our house M x
This recipe was a fair amount of work for me: amateur with no talent. That said, the instructions were easy, and this dish was soooooo good. Thanks for making me look like a chef!
You are welcome Scott!! N x
I’m about to cook this. Just returned from the store. You say to cut the chicken horizontally but then in the instructions you say to add diced chicken.. I’ll just cook and shred like I planned
Oops
Hi Ben – in the recipe Step 2 under chicken, after you cook the halved pieces, you then chop it and later add the chopped meat to the filling. N x
I cook whenever I am home from work, I like to try out new recipes and rarely do I feel the need to comment. But this recipe was loved by all, two adults, two teenagers and a couple of dogs for any scraps, the dogs were very deprived on this recipe. It is a great way to get both kids to eat capsicum that’s alway a win.
The only thing I would change is to double the Cayenne pepper. What we did do is have sour cream as an accompaniment. I give this recipe 5 stars 👍👍
Very tasty. Mine was a bit soggy, maybe too much sauce. I think next time I will grease the pan rather than sauce on bottom. Cooked 20 minutes, then 3-4 on broil.
It was also a challenge to get out of pan just because of the size of the rolls….delicious though!
Any substitute for refried beans?
They would have been fine without, or you could maybe add cooked rice or olives.
These were delicious, the sauce itself was a great base for the start of a tomato soup. Would defintely recommend.
Is it not reheating the chicken when you take it off the pan, leave it a while, the put it in the oven? How does it work
I just made this and my mum and I really enjoyed. Thank you! I’d just add less last next time. I used wholemeal tortillas and I think this would be really good with some a side salad
I really rate all of your recipes. You are a definite go to site for me and I like to cook a lot.
Thanks for sharing.
OMG Nagi, you weren’t wrong… SO generous in the filing! My neighbour says thanks… Because he even gets lunch tomorrow! Another winner, super tasty with a little bit of zing ❤️
Omigosh !!!
I am NEVER buying packet mix enchilada sauce again.
That was b.e.a.utiful.
Thanks Nagi, another hit meal.
The sauce is what makes this recipe fantastic! I could absolutely drink it! 😁 Thanks so much!
I made these chicken enchiladas tonight and they were fabulous. The flavors were spot on and my husband raved about them!! The flavor of the spices/enchilada sauce really sets this recipe apart. You have a real talent for creating great flavor! Thanks for another winner!!
These were just to die for! I substituted leek for onion and omitted the garlic thanks to my dietary requirements, but still amazing. Super easy, delicious and filling, what more could you ask for?!
Forgot the rating!
Perfect enchiladas and they were so filling that there were plenty of leftovers. Will never go back to the packet mix enchiladas. Thanks Nagi!