Delicious, cheesy and full of flavor, homemade Chicken Enchiladas Recipe are no exception. In fact, the fundamental ingredient in this recipe, which makes it special, is the Enchilada Spice Blend: adding flavor not only to the homemade Enchilada Sauce but also flavoring the moist chicken filling.

Homemade Chicken Enchiladas
Home-made chicken enchiladas are succulent, cheesy, and full of flavor. In a few steps, you may craft this from scratch; it cannot be obtained from pre-packaged seasonings or store-bought sauces.

The main backbone of this recipe is the versatile Enchilada Spice Blend that is not just for infusing homemade Enchilada Sauce but also flavoring the moist chicken filling.

Chicken Enchiladas

I like my enchiladas plump and filled with generous portions, not skimpy on the filling.

The filling should be juicy and bursting full of flavor; not dry or crumbly inside.

And I want a luscious sauce that remains rich and present when it comes out of the oven; not just a dried, crusty layer of red.

If this is your perfect Chicken Enchilada too, then this recipe is made for you!

What you need for Chicken Enchiladas

Here’s what you will need for these homemade from-scratch Chicken Enchiladas.
1. Enchilada Spice Mix

Used in the Enchilada Sauce as well as seasoning the chicken filling. No bells and whistles; just a great big dose of everyday spices!
What’s in Chicken Enchilada spice mix
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 find it smoother than crushed tomato. US: What you call “tomato sauce” (such as Hunts) is an ideal substitute.

Passata is shelved in the pasta section of most supermarkets, similar to crushed tomato.

Chicken Enchiladas over a pool of enchilada sauce

How to make homemade Chicken Enchiladas

The three elements for making homemade Chicken Enchiladas are:

1. Enchilada Sauce
2. Chicken Filling
3. 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 our homemade Enchilada Spice Mix, then sear for maximum flavour. That smell when it hits the pan is wicked good!

The Filling base starts with sautéed garlic and onion (flavour, flavour, flavour), then we stir in the refried beans, mix in the corn and the chopped chicken. As it cooks away, the generous amount of seasoning on the chicken will leach into the sauce, flavouring it with all those tasty Enchilada flavours!

3. Rolling and assembly
Cool the Filling a bit so it thicken a bit, that way is easier to roll up

Also, I confess-I never can help but add a little sprinkle of cheese (or big) before rolling it up! Feel free to skip if you’re watching calories, though ????

TIPS For This Recipe Chicken Enchiladas Recipe

1. Use chicken breasts and thighs as filling.

Chicken thighs give a little extra juiciness and richer flavor, while breasts will make it lean but hearty.
2. Spice Perfect Recipe:

Grind the spice for the Enchilada Spice Mix in the dry pan with some heat for a minute and then add the same spice to the sauce or the chicken. It intensifies their flavors and aroma.
3. Juicy Chicken

Don’t overcook the chicken. Poach it lightly or cook it on low in a slow cooker so it stays moist. Shred when warm to make sure texture is still tender and juicy

4. Add refried beans

to the filling to stretch the chicken but still give everything a creamy, cohesive texture to bind it all together and prevent drying
5. No Soggy Tortillas:

Lightly fry the tortillas in a little oil, fill, and roll them. This gives them a sort of ‘barrier’ so the sauce won’t make them too soggy and still manages to hold them together.
6. Smother with Sauce Liberally:

Don’t skip the sauce! A thin layer is placed across the bottom of the baking dish before adding the enchiladas, and it’s beaded plentifully over them afterwards. This keeps them moist and helps the tortillas not dry out in the oven.
7. Bake Covered, Then Uncovered:

Cover the enchiladas in foil for 20 minutes while baking to trap the steam so it remains soft and juicy, then remove foil and let melt cheese there and crisp up the edges for the last 10 minutes.
8. Customize Cheese

Blend cheeses for a moist pop of Monterey Jack, an extra punch of sharp cheddar, and finishing touches of queso fresco or cotija. Together, they represent a well-rounded and luscious cheesiness over the enchiladas.
9. Rest Before Serving:

Take the finished enchiladas out of the oven and let them rest for some 5-10 minutes. The sauce should set a bit so it is easy to serve.
10. Add Garnish for Additional Flavor:

Serve hot, garnished with fresh cilantro, red onion diced, sliced jalapeños, and a squeeze of lime. All of these add to the dish with brightness and freshness that balance the richness.

FAQs for Chicken Enchiladas Recipe

1. Can I make the enchiladas ahead of time?

Yes! You can get the enchiladas ready up until the day before. Cover snugly and refrigerate until you are ready to bake. If you’re baking it right out of the refrigerator, you’ll want to tack on an extra 10-15 minutes to your bake time to make sure that it is fully heated through.

2. Can I freeze Chicken Enchiladas?

Absolutely. Assemble enchiladas without sauce and cheese. Wrap dish tightly with plastic wrap and then foil. Freeze up to 3 months. To bake, thaw overnight in refrigerator, add sauce and cheese, and bake as directed.

3. How do you reheat leftover enchiladas?

To reheat, cover leftovers in the oven at 350°F (175°C) with foil for about 20 minutes or so until warmed up. If you want to warm more quickly, such as to put into individual portions for a meal, microwave individual servings on medium power and don’t overheat or cook dry.

4. Can I use store-bought enchilada sauce instead of making my own?

Yes, using a store-bought sauce is a great substitution. Still, making enchilada sauce at home contributes so much to the flavour and richness of the dish. If you must use a store-bought one, at least pick a good-quality one, and taste it before serving to adjust seasoning if needed.

5. Can I use corn tortillas instead of flour tortillas?

Absolutely! Corn tortillas are traditional for enchiladas and add great flavor. To prevent them from cracking, lightly fry each tortilla in oil before filling, or microwave them wrapped in a damp paper towel to make them pliable.

6. How can I avoid sogginess in my enchiladas?

Meanwhile, lightly fry or warm the tortillas before filling to prevent them from soaking up too much sauce. Do not fill it over with too much sauce and chicken mixture.

7. May I make this recipe with other proteins or make it vegetarian?

Ah! You can use beef, pork shredded or ground turkey. For an easy vegan trick use sautéed vegetables- on bell peppers, mushrooms, spinach or black beans instead of the chicken.

8. What is the difference between an enchilada and a burrito?

The most significant difference lies in the way of serving. Enchiladas are covered with sauce and then baked, while burritos are rolled tightly and served without sauce. In addition, enchiladas generally employ corn tortillas, while burritos use flour tortillas.

9. What is passata tomato, and can I substitute it?

Tomato passata is a smooth, pureed tomato product often sold in bottles. If you can’t find passata, you can substitute it with plain canned tomato sauce or blend canned crushed tomatoes until smooth.

10. How can I make my enchiladas spicier?

To add more spice, add more chili powder or cayenne pepper to the spice mix, or toss in some diced jalapeños or hot sauce into the filling, or use a spicy enchilada sauce.