Chicken Enchiladas

Recipe video above. If you like your enchiladas plump, juicy, saucy and full of flavour, this is the recipe for you! Homemade from scratch, the foundation of this recipe is a double duty Enchilada Spice mix.

👥 8 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 45 min👤 Nagi📖 recipetineats

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●saucepan
●stove
●skillet
●oven
●pan

📝 Preparation Steps

Enchilada Seasoning: Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.

Enchilada Sauce

Make roux - Heat oil in saucepan over medium heat. Add flour and stir ⏱️ 20 seconds.

flour (, plain/all purpose)3 tbsp(500ml) chicken stock/broth (, low sodium)2 cups(375ml) tomato passata or US puree (Note 4 sub)1.5 cups(100g) cheese (shredded (Mexican cheese blend, Monterey Jack, cheddar))1 cup(150g) cheese (, shredded)1.5 cups

Add other ingredients - Add 2 tbsp Enchilada Seasoning, broth and tomato. Stir to combine.

Simmer to thicken - Increase heat slightly to medium high. Cook for ⏱️ 4 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup (see video). Remove from stove.

Chicken Filling

Coat chicken - Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat.

Cook chicken - Heat remaining 1 tbsp oil in a large skillet over high heat. Add chicken, cook ⏱️ 2 minutes. Turn and cook 1.⏱️ 5 minutes. Remove, rest ⏱️ 2 minutes then chop.

Saute onion - In the same skillet, add onion and garlic, cook ⏱️ 1 minute. Add capsicum, cook ⏱️ 2 minutes until onion is translucent.

EACH onion powder, garlic powder, salt1 tsp(500ml) chicken stock/broth (, low sodium)2 cups(375ml) tomato passata or US puree (Note 4 sub)1.5 cupsonion (, chopped)1/2(100g) cheese (shredded (Mexican cheese blend, Monterey Jack, cheddar))1 cup(150g) cheese (, shredded)1.5 cups

Add everything else - Add refried beans, diced chicken, corn and water. Stir and cook for ⏱️ 2 minutes until reduces slightly. Should be thick and juicy, not watery.

Assemble and bake:

Preheat oven to 180°C/350°F.

Roll - Lay tortilla on work surface. Spread 2/3 cup Filling on lower third, sprinkle with cheese then roll up, finishing with the seam side down (to hold it closed). Repeat to make 8.

(500ml) chicken stock/broth (, low sodium)2 cups(375ml) tomato passata or US puree (Note 4 sub)1.5 cupscup (65ml) water1/4(100g) cheese (shredded (Mexican cheese blend, Monterey Jack, cheddar))1 cup(150g) cheese (, shredded)1.5 cups

Smear a scoop of Enchilada Sauce across base of 22 x 33cm /9 x 13" pan. Place Enchiladas in, pour over remaining Sauce, sprinkle with cheese.

Bake ⏱️ 20 - 25 minutes or until cheese is melted and golden. Serve immediately, sprinkled with coriander!

Nutrition Facts

calories

471 kcal

fat Content

22 g

serving Size

1 serving

fiber Content

4 g

sugar Content

6 g

sodium Content

1152 mg

protein Content

32 g

cholesterol Content

81 mg

carbohydrate Content

35 g

saturated Fat Content

9 g

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