Description
A delicious Chicken Enchiladas Recipe that combines juicy chicken, flavorful spices, and a rich enchilada sauce, all wrapped in tortillas and baked to perfection. Perfect for a family dinner or a gathering with friends.
Ingredients
Units
Scale
- 8 tortillas, flour or corn (about 20cm/8″ wide)
-
Enchilada Seasoning:
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tbsp dried cumin powder
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1/4 tsp black pepper
- 3/4 tsp cayenne pepper (optional)
-
Enchilada Sauce:
- 2 tbsp olive oil
- 3 tbsp flour
- 2 cups chicken stock
- 1.5 cups tomato passata or puree
-
Chicken Filling:
- 600g chicken breast
- 2 tbsp olive oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 red capsicum/bell pepper, diced
- 400g refried beans
- 400g canned corn
- 1/4 cup water
- 1 cup shredded cheese
-
Topping:
- 1.5 cups shredded cheese
- 2 tbsp coriander/cilantro, chopped
Instructions
- Enchilada Seasoning: Mix all the Enchilada Seasoning Spices together.
- Enchilada Sauce: Make a roux, then add Enchilada Seasoning, broth, and tomato. Simmer until thickened.
- Chicken Filling: Coat chicken with Seasoning, cook, then sauté onion, garlic, capsicum, and add the rest of the ingredients. Cook until thick and juicy.
- Assemble and bake: Roll the Filling in tortillas, place in a pan, cover with Sauce, cheese, and bake until golden.
Notes
- Warm tortillas if needed to make them pliable for rolling.
- Refried beans add juiciness and hold the filling together.
- Tomato passata can be substituted with tomato paste and extra broth.
- Leftovers can be stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg