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Baked chicken enchiladas with red sauce, melted cheese and cilantro in a casserole dish

Chicken Enchiladas with Homemade Red Sauce

Seasoned chicken, refried beans and corn are rolled in tortillas, covered with a homemade tomato-based red enchilada sauce and baked with cheese.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 8 enchiladas
Calories 581 kcal

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

For a milder version, reduce or omit the cayenne pepper. Serve with sour cream, avocado slices, or salsa for added flavor.

Nutrition

Serving: 1enchiladasCalories: 581kcalCarbohydrates: 62.5gProtein: 27.5gFat: 22.5gSaturated Fat: 6.9gTrans Fat: 0.1gCholesterol: 53mgSodium: 1210mgFiber: 6.3gSugar: 4.4g
Keyword baked enchiladas, chicken enchiladas, enchilada sauce, family dinner, Mexican food