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If you’re looking for something hearty, cheesy and highly flavorful, make these Cheesy Chicken Enchiladas! Stuffed with tender, seasoned chicken, creamy refried beans and corn, then rolled up and smothered in a rich, homemade enchilada sauce, they bake to golden, bubbly perfection. Great for family dinners or feeding a crowd, this dish will become a new favorite in your home.
Enchiladas are one of those celebratory dishes for me, something that feels like a feast every time I prepare it. They’re loaded with big flavors from a hearty homemade enchilada seasoning that takes things up a notch, and that creamy, chicken-bean-veggie filling makes every bite unbelievably filling. It’s the homemade enchilada sauce that gives this recipe its zing — it’s rich, and velvet-smooth, and tastes so much fresher than anything you can find at the store. These enchiladas are a hit in my house any day of the week, and disappear almost as quickly as they come out of the oven.
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Why You’ll Love This Cheesy Chicken Enchiladas
- Flavour Packed: The unique spices used in the homemade seasoning creates a rich authentic taste for these enchiladas.
- Homemade sauce is creamy: Don’t even think about buying this chicken enchilada sauce in a can — this easy homemade enchilada sauce is thick, tangy and just the right amount of spicy.
- The other is a versatile & customizable base: use chicken breast, thigh, or even leftover rotisserie chicken. You can toss in whatever vegetables you like or modulate heat to your taste.
- The Ultimate Comfort Food: Satisfying cheese, warming tortillas, and a filling so hearty even carnivores will love these enchiladas.
Key Ingredients
Here’s what you’ll need to make these must-have enchiladas:
- Tortillas: Flour or corn tortillas, folded over to form a taco (approximately 8 inches wide). Flour tortillas will be softer; corn provides more of a classic feel.
- Chicken Breast: Tender chicken is seasoned then sautéed and chopped into juicy pieces. Boneless chicken thighs will work too, if you prefer those.
- Refried Beans: Gives the filling creaminess and a little bit of bind.
- Cheese: Shredded Mexican cheese blend, Monterey jack or cheddar all work well to create that melty, cheesy top.
- Enchilada Seasoning: A blend of cumin, paprika, oregano, garlic powder, etc that packs a flavor punch.
- Enchilada Sauce: A simple roux is combined with chicken broth, tomato passata and spices to create a sauce that coats the enchiladas with a rich, tangy finish.
What You Need to Make Creamy Enchilada Sauce
- Olive Oil and Flour: For a quick roux to thicken the sauce.
- Chicken Stock and Tomato Passata: For a rich and tangy sauce base.
- Seasoning Mixture: Gives the sauce a spicy, smoky depth.
Directions
- For the Enchilada Seasoning & Sauce: Combine the seasoning spices. First, make a roux from oil and flour, whisk in warmed chicken broth, tomato passata, and seasoning. Simmer until thick.
- Drizzle chicken with oil, coat with seasoning, and cook until golden. Season, and chop into bite-size pieces.
- Sauté the Veggies and Mix the Filling: Use the same skillet to sauté the onion, garlic, and red bell pepper. Add refried beans, chicken, corn and a little water, cooking until thick.
- Assemble the Enchiladas: Place filling on tortillas, top with cheese, roll up and place seam-side down in a baking dish.
- Top and Bake: Cover the tortillas with enchilada sauce, add more cheese and the bake until melted and browned. Add cilantro on top and enjoy!
Storage Options
- Refrigerate: You can keep leftover enchiladas in the refrigerator in an airtight container for up to 3 days. Heat through in the microwave or in the oven.
- Freezer storage: Prepare the enchiladas but do not bake them, cover tightly with aluminum foil and freeze (for up to 3 months). To bake, thaw in the fridge overnight, then bake as directed.
- Reheating Tip: When reheating a large batch, keep the dish covered loosely with foil to keep the cheese from drying out before uncovering it in the final minutes to allow it to bubble back up.
Variations and Substitutions
- Make It Spicy: Stir chopped jalapeños or a splash of hot sauce into the chicken filling for some added heat.
- Vegetarian option: Swap chicken for sautéed mushrooms, zucchini, or even extra beans for a delicious vegetarian dish!
- Any Cheese: I’ve used pepper jack for a little kick, and Colby Jack for a less sharp flavor.
- Up the Veggie Factor: You can toss in diced zucchini, black beans, or even spinach for more nutrition.
Conclusion
These Enchiladas are a delicious mix of juicy, spicy, cheesy goodness all laced up in chicken, wrapped in warm tortillas, baked to cheesy perfection! They’re perfect for satisfying those Mexican food cravings from the comfort of your own home. Whatever the occasion, whether you’re serving them up as a casual family dinner or sharing with friends, these are sure to be a hit. So, why not try this recipe and have a little fiesta at your dinner table?
Chicken Enchiladas
Classic chicken enchiladas filled with seasoned chicken, beans, and vegetables, all wrapped in soft tortillas and topped with a rich homemade enchilada sauce and melted cheese. This comforting dish is perfect for family dinners and gatherings.
Ingredients
- 8 tortillas flour or corn, about 20cm/8" wide
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1/4 tsp black pepper
- 3/4 tsp cayenne pepper optional, adjust to taste
- 2 tbsp olive oil
- 3 tbsp flour plain/all-purpose
- 2 cups chicken broth low sodium
- 1.5 cups tomato passata or US puree
- 600 g chicken breast sliced in half horizontally, or boneless thigh
- 2 tbsp olive oil separated
- 1/2 onion chopped
- 2 cloves garlic finely minced
- 1 red bell pepper diced
- 400 g refried beans
- 400 g canned corn drained, or sub 1 3/4 cups frozen
- 1/4 cup water
- 1 cup cheese shredded, Mexican blend, Monterey Jack, or cheddar
- 1.5 cups cheese shredded, for topping
- 2 tbsp cilantro roughly chopped, for garnish
Instructions
- In a small bowl, combine the Enchilada Seasoning ingredients: onion powder, garlic powder, salt, cumin, paprika, oregano, black pepper, and cayenne pepper. Set aside.
- For the sauce, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add flour and stir continuously for 20 seconds until smooth and bubbly.
- Stir in 2 tablespoons of the Enchilada Seasoning, chicken broth, and tomato passata. Increase heat and whisk until the sauce thickens, about 4 minutes. Remove from heat and set aside.
- Season chicken with the remaining Enchilada Seasoning. Heat 1 tablespoon olive oil in a large skillet over high heat. Cook chicken for 2 minutes per side until golden brown. Remove and let rest, then chop into small pieces.
- In the same skillet, add the remaining tablespoon of olive oil, onion, and garlic. Sauté for 1 minute, then add red bell pepper and cook for 2 minutes until onion is translucent.
- Stir in refried beans, chopped chicken, drained corn, and 1/4 cup water. Cook for 2 minutes until the mixture thickens slightly.
- Preheat oven to 180°C (350°F).
- Lay a tortilla on a flat surface. Spread 2/3 cup of the chicken filling along the bottom third, sprinkle with a bit of cheese, and roll tightly. Place seam-side down in a 22 x 33cm (9 x 13-inch) baking dish. Repeat with remaining tortillas.
- Spread a small amount of Enchilada Sauce on the bottom of the baking dish, then pour the remaining sauce over the rolled enchiladas. Sprinkle with the remaining shredded cheese.
- Bake for 20-25 minutes until the cheese is melted and golden brown. Garnish with chopped cilantro before serving.
Notes
For a milder version, reduce or omit the cayenne pepper. Serve with sour cream, avocado slices, or salsa for added flavor.
Nutrition
Calories: 400kcal
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