These chicken enchiladas combine seasoned chicken, refried beans, corn and cheese with a homemade tomato-based red sauce. The recipe makes eight enchiladas in about 55 minutes.
Try our Chicken Enchiladas with Sour Cream White Sauce next.
This version uses a roux, chicken broth, tomato passata and spices for its red sauce. The filling is cooked before assembly, then the rolled enchiladas bake under the sauce and cheese. If you like this, you'll love our Cream Cheese Chicken Enchiladas.
Why You’ll Love These Chicken Enchiladas
- Seasoned throughout: Cumin, paprika, oregano, garlic, onion and optional cayenne season both the sauce and chicken.
- Homemade red sauce: A quick oil-and-flour roux thickens chicken broth and tomato passata.
- Flexible heat level: Reduce or omit the optional cayenne for a milder sauce.
- 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: For another easy option, see our ONE POT MEXICAN RICE CASSEROLE.
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- Tortillas: Use flour or corn tortillas about 8 inches wide and roll them tightly around the filling. 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 for the Homemade Red 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.
How to Make Chicken Enchiladas
- 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.
- Coat the chicken with the remaining seasoning, sear it in oil until golden, let it rest, then chop it into bite-size pieces. It finishes cooking in the filled enchiladas.
- 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 the remaining cheese and bake until melted and browned. Check that the chicken filling reaches 165°F (74°C), then garnish with cilantro.
If you want enchiladas without rolling, Green Chili Chicken Enchilada Casserole layers chicken and tortillas and serves 8.
For a different take on chicken enchiladas, try Buffalo Chicken Enchiladas; add sauce on top for soft enchiladas or leave it off for crunchy ones.
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: Mix in chopped jalapeños or a dash of hot sauce with the chicken filling for kick.
- Vegetarian: Replace the chicken with sautéed mushrooms, zucchini or extra beans.
- Cheese options: Use pepper jack for more heat or Colby Jack for a milder flavor.
- Up the Veggie Factor: You can toss in diced zucchini, black beans, or even spinach for more nutrition.
Serving the Enchiladas
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 great for zapping those Mexican food cravings from your own home. Whatever the case, whether you’re dishing them up as a laid-back dinner with the family or doing the friend share thing, these will definitely be a winner. So, why not give this recipe a go and make your dinner table a little fiesta? You might also like our Easy Chicken Burrito Casserole.
Chicken Enchiladas with Homemade Red Sauce
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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 to 25 minutes, until the cheese is melted and golden and the chicken filling reaches 165°F (74°C) on a food thermometer. Garnish with chopped cilantro before serving.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
