If you’re craving something hearty, cheesy, and packed with flavor, these Cheesy Chicken Enchiladas are just what you need! Rolled up with tender, seasoned chicken, creamy refried beans, and corn, then smothered in a rich, homemade enchilada sauce, they bake up to golden, bubbly perfection. Perfect for family dinners or feeding a crowd, this dish is sure to become a new favorite in your home.
Enchiladas are one of those dishes that feel like a celebration every time I make them. They’re packed with bold flavors, thanks to a homemade enchilada seasoning that kicks things up a notch, and that creamy filling of chicken, beans, and veggies makes each bite incredibly satisfying. The homemade enchilada sauce is what truly sets this recipe apart—it’s rich, velvety, and tastes so much fresher than anything store-bought. Whether it’s a weeknight or a special occasion, these enchiladas are always a hit in my household, disappearing almost as quickly as they come out of the oven!
Would you like to save this?
Just drop your email here and I'll send it right away!
Why You’ll Love These Cheesy Chicken Enchiladas
- Full of Flavor: A perfect blend of spices in the homemade seasoning gives these enchiladas a rich, authentic taste.
- Creamy Homemade Sauce: Forget the canned stuff—this easy enchilada sauce made from scratch is thick, tangy, and just the right amount of spicy.
- Versatile & Customizable: Use chicken breast, thigh, or even leftover rotisserie chicken. Add your favorite veggies or adjust the heat to your taste.
- Comfort Food Classic: Melty cheese, warm tortillas, and a hearty filling—these enchiladas are the ultimate comfort food that everyone will love.
Key Ingredients
Here’s what you’ll need to create these irresistible enchiladas:
- Tortillas: Use either flour or corn tortillas, about 8 inches wide. Flour tortillas will be softer, while corn adds a more traditional touch.
- Chicken Breast: Tender chicken is seasoned and sautéed before being chopped into juicy pieces. You can also use boneless chicken thighs if you prefer.
- Refried Beans: Adds creaminess and helps bind the filling together.
- Cheese: A shredded blend like Mexican cheese, Monterey Jack, or cheddar is perfect for that melty, cheesy top.
- Enchilada Seasoning: A mix of cumin, paprika, oregano, garlic powder, and more for a punch of flavor.
- Enchilada Sauce: Made from a simple roux, chicken broth, tomato passata, and spices, it coats the enchiladas with a rich, tangy finish.
Creamy Enchilada Sauce Ingredients
- Olive Oil and Flour: For a quick roux that thickens the sauce.
- Chicken Stock and Tomato Passata: Combine for a rich and tangy sauce base.
- Seasoning Mix: Adds a spicy, smoky depth to the sauce.
Directions
- Make the Enchilada Seasoning & Sauce: Mix the seasoning spices. Create a roux with oil and flour, then whisk in chicken broth, tomato passata, and seasoning. Simmer until thick.
- Cook and Season the Chicken: Drizzle chicken with oil, coat with seasoning, and cook until golden. Let it rest, then chop into bite-sized pieces.
- Sauté Veggies and Combine the Filling: In the same skillet, cook onion, garlic, and red bell pepper. Stir in refried beans, chicken, corn, and a bit of water, cooking until the mixture thickens.
- Assemble the Enchiladas: Spread filling on tortillas, sprinkle with cheese, then roll up and place seam-side down in a baking dish.
- Top and Bake: Pour enchilada sauce over the tortillas, sprinkle with more cheese, and bake until melted and golden. Garnish with cilantro and serve!
Ready to dig into the full instructions and make this delicious dish? Let’s get cooking!
Storage Options
- Refrigeration: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.
- Freezing: Assemble the enchiladas without baking, cover tightly with foil, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.
- Reheating Tip: If reheating a large portion, cover the dish with foil to prevent the cheese from drying out, then remove the foil for the last few minutes to let it get bubbly again.
Variations and Substitutions
- Make It Spicy: Add chopped jalapeños or a dash of hot sauce to the chicken filling for extra heat.
- Vegetarian Option: Replace the chicken with sautéed mushrooms, zucchini, or extra beans for a delicious vegetarian version.
- Different Cheese Options: Try pepper jack for a spicy twist, or use Colby Jack for a milder flavor.
- Add More Veggies: You can throw in diced zucchini, black beans, or even spinach for an extra boost of nutrition.
Conclusion
These Cheesy Chicken Enchiladas are the perfect blend of savory, spicy, and creamy flavors, all wrapped up in warm tortillas and baked to perfection. They’re ideal for satisfying those Mexican food cravings without ever leaving your home. Whether you’re serving them up for a casual family dinner or sharing them with friends, they’re sure to be a hit. So, why not give this recipe a try and bring a little fiesta to your dinner table?
Chicken Enchiladas
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
Nutrition