Chicken Enchiladas Recipe
This recipe for chicken enchiladas provides succulent chicken, a delicious homemade enchilada sauce, and an incredibly rich filling that is improved with the addition of refried beans for maximum juiciness. Topped with generous amounts of molten cheese and baked to perfection, this is a delightfully satisfying yet comfort-rich dish, full of flavor. This recipe is ideal for an enjoyable family dinner: it's easy to make and can be ready ahead of time for added convenience. Serve over your favorite toppings, such as fresh cilantro, sliced jalapeños, and a squeeze of lime, for a simply delicious crowd-pleasing meal!
Ingredients
- 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
- 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)
- 600g / 1.2lb chicken breast
- 2 tbsp olive oil ,
- 1/2 onion
- 2 garlic cloves
- 1 red capsicum/bell pepper
- 400g / 14oz refried beans
- 400g/14oz canned corn
- 1/4 cup (65ml) water
- 1 cup (100g) cheese
- 1.5 cups (150g) cheese
- 2 tbsp coriander/cilantro
Instructions
- Prepare the Roux: Heat oil in a saucepan over medium heat. Add flour and stir for 20 seconds.
- Combine Ingredients: Add 2 tablespoons of the Enchilada Seasoning, broth, and tomato puree. Stir well.
- Simmer to Thicken: Raise the heat slightly to medium-high and cook for about 4 minutes, whisking continuously, until the sauce reaches a syrup-like thickness. Remove from heat.
- Season the Chicken: Pour 1 tablespoon of oil over the chicken and toss to coat. Sprinkle with Enchilada Seasoning.
- Cook the Chicken: Heat the last 1 tablespoon of oil in a large skillet over high. Cook the chicken for 2 minutes on one side, flip and cook for another 1.5 minutes. Remove from skillet and let rest for 2 minutes, then chop.
- Brown the Vegetables: In the same pan, brown the onion and garlic for a minute then add the bell pepper, cooking until the onion is translucent for further 2 minutes.
- Add Remaining Ingredients: Put in the refried beans, chopped chicken, corn, and water. Cook for another 2 minutes so that it thickens up a little. The mixture should be thick and juicy, but not dripping.
- Preheat the Oven: Preheat oven to 180°C/350°F.
- Roll Enchiladas: Place a tortilla on a flat surface. Spread ⅔ cup of the filling along the bottom third, sprinkle with cheese, then roll tightly with the seam side down. Repeat for all tortillas to make 8.
- Prepare the Pan: Put a thin layer of Enchilada Sauce down in the bottom of a 22 x 33 cm (9 x 13-inch) baking dish. Arrange enchiladas seam-side down, pour remaining sauce and top with cheese.
- Bake: Bake for 20-25 minutes or until cheese is melted and golden. Serve piping hot, garnished with fresh coriander!
Notes
Tortillas:
Use large flour tortillas because they are pliable and roll up great without having to preheat. If using corn tortillas or stiff flour tortillas, then micro for about 10 seconds to make them pliable and easier to work with.
Chicken:
Slice chicken breasts into thin steaks so you can season all of the surface area. This way you'll guarantee every piece is well coated with the spice mix, making everything taste great in each bite.
Refried Beans:
Nor do you want to underestimate the power of refried beans. These keep the filling moist and cohesive and prevent it from becoming dry or crumbly. Refried beans are mashed beans and are a staple in Mexican and Tex-Mex cuisine. You can find them in the Mexican food aisle or with canned vegetables at most grocery stores.
Tomato Passata:
In the U.S. and Canada, passata is commonly sold as "tomato puree." If you can't find it, substitute with 4 tablespoons tomato paste, 1 extra cup broth/stock and 1 teaspoon sugar.
Storage:
Refrigerator: Leftover prep remains good for up to 4 days in the fridge. For optimal flavor, keep the sauce separate and add it - along with cheese just before baking - so you don't let the tortillas absorb too much sauce and get soggy.
Freezer: Assemble without the sauce and cheese. When ready to use, thaw the sauce, pour it over the enchiladas, and top with cheese and bake. Alternatively, you can bake them frozen: cover with foil and bake 20 minutes at 180°C/350°F then remove foil and bake an additional 20 minutes. Assembly Tips: If cooking ahead, let the sauce and enchiladas cool completely before assembling. Cold ingredients reduce the amount of sauce absorbed and keep the tortillas from getting soggy. It is virtually as good as assembling them separately.
Freezer: Assemble without the sauce and cheese. When ready to use, thaw the sauce, pour it over the enchiladas, and top with cheese and bake. Alternatively, you can bake them frozen: cover with foil and bake 20 minutes at 180°C/350°F then remove foil and bake an additional 20 minutes. Assembly Tips: If cooking ahead, let the sauce and enchiladas cool completely before assembling. Cold ingredients reduce the amount of sauce absorbed and keep the tortillas from getting soggy. It is virtually as good as assembling them separately.
Nutrition:.
These enchiladas are generously stuffed and filling! One and a half enchiladas usually satisfy my appetite.