Chicken Enchiladas | RecipeTin Eats


Homemade Chicken Enchiladas – juicy, cheesy and full of flavor! There are a few components to homemade enchiladas, but it’s totally worth it with flavor you can never get from packaged spice blends and bottled enchilada sauce.

The base of this recipe is a Dual Purpose Enchilada Spice Blend which flavors the homemade Enchilada sauce and also seasons the chicken filling.

Skillet Chicken Enchiladas

Chicken enchiladas

I love my enchiladas plump and generously stuffed, rather lean on the filling

I want the filling to be JUICY and full of flavor, rather than dry and crumbly inside.

And I want the sauce to still be there when it comes out of the oven, not just a layer of dried out crispy red.

If this sounds like your kind of chicken enchiladas, then this recipe is for you!

Plate of juicy chicken enchiladas, ready to be devoured

Chicken enchilada filling

What You Need for Chicken Enchiladas

Here’s what you need for these homemade chicken enchiladas.

1. Enchilada spice blend

Used in Enchilada sauce as well as to season chicken filling. Nothing fancy here, just a generous dose of everyday spice!

What's in the Chicken Enchilada Spice Blend?

2. Enchilada sauce and garnish

Let’s pretend I didn’t forget to include the tortillas to roll it all up! 😂

What goes into chicken enchiladas

  • Refried beans – It’s the “secret ingredient”. It fills the filling so we can make big plump enchiladas without using tons of chicken, holds it all together and makes it nice and juicy – and I wrote the exact same thing about Chicken Burritos only a few weeks ago!

  • Tomato pulp – I use tomato pulp as a base for enchilada sauce which is a smooth tomato puree sold in bottles. It’s plain tomato, without flavorings or added salt, and I prefer it to the crushed tomato because it makes a creamy sauce. US: What you call “tomato sauce” (like Hunts) is an ideal substitute.

The passata is sold in the pasta section of supermarkets for about the same price as the crushed tomato.

Pour the enchilada sauce over the chicken enchiladas

How to make homemade chicken enchiladas

The 3 components to make homemade chicken enchiladas are:

  1. Enchilada sauce

  2. Chicken filling

  3. Roll and Bake

1. How to make enchilada sauce

Enchilada sauce is thickened with flour and flavored with chicken stock/broth and Enchilada spices. A simple 5 minute blending and simmering job. And light years better than store bought – see readers comments on Beef Enchiladas which uses the same sauce!

How to make enchilada sauce for chicken enchiladas

2. Chicken filling

We coat the chicken in the homemade Enchilada spice blend, then sear it for maximum flavor. The smell when she touches the pan is terribly good!

The base filling starts with sautéed garlic and onion (flavor, flavor, flavor), then we mix in the refried beans, stir in the corn and ground chicken. As it simmers, the generous amount of seasoning on the chicken will seep into the sauce, flavoring it with all those savory enchilada flavors!

How to make a filling for chicken enchiladas

↑↑↑Note the thick and juicy texture of the filling that will be generously stuffed inside our enchiladas!

3. Rolling and assembly

It is better to slightly cool the filling so that it thickens a little, which makes it easier to roll up.

Also, I can never resist adding a little (or big 😂) pinch of cheese before rolling! But if you’re watching your calories, feel free to ignore it. 🙂

POINT: Add a little sauce to the pan so the enchiladas don’t slip and slide when you place them.🙌🏻

How to Assemble Chicken Enchiladas

Pop it in the oven to bake for just 20-25 minutes until the cheese is melted and everything is bubbly and golden….

Close up of Chicken Enchiladas in a baking dish, fresh out of the oven

The best way to freeze enchiladas

The best way to freeze enchiladas is to keep the sauce on the side. This is because the sauce soaks into the tortillas, making them excessively soggy AND leaving you with less sauce.

To freeze fully assembled chicken enchiladas, cool sauce and enchilada rolls completely, THEN assemble. Reason: Tortillas absorb less sauce when cool.

Cook frozen – Enchiladas can be cooked from frozen. If assembled separately, I thaw the sauce (a quick zap in the microwave does the trick), pour it over the cheese-dusted frozen enchiladas, then pop it in the oven.

Close up of chicken enchiladas showing the juicy insides

What to serve with enchiladas

If you want to go all out, serve your enchiladas with sour cream, Guacamole Where Avocado sauceand or pico de gallo (tomato salsa) spoonful on top.

pico de gallo is also a good side dish to add to more vegetables in the meal. Another big favorite is cucumber salad with herb and garlic vinaigrette – it’s terrifically refreshing, so it’s a great contrast to the cozy flavors of cheesy Enchilada! Otherwise, try this Chipotle Lime Roasted Cauliflower – very thematic with Mexican flavors. –Nagi x

Watch how to do it

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Plate of juicy chicken enchiladas, ready to be devoured

Chicken enchiladas


Tap or hover to scale

Video recipe above. If you like your enchiladas plump, juicy, saucy and full of flavor, this recipe is for you! Homemade from scratch, the base of this recipe is a dual-purpose Enchilada spice blend.


Enchilada sauce

  • Make roux – Heat the oil in a saucepan over medium heat. Add the flour and stir for 20 seconds.

  • Add other ingredients – Add 2 tablespoons enchilada seasoning, broth and tomato. Stir to combine.

  • Simmer to thicken Increase the 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 the chicken – Drizzle 1 tbsp oil over chicken, toss to coat. Sprinkle with seasoning, toss to coat.

  • Cook the chicken – Heat the remaining 1 tablespoon of oil in a large skillet over high heat. Add the chicken, cook for 2 minutes. Turn and cook for 1.5 minutes. Remove, stand 2 minutes then chop.

  • Fry the onion – In the same skillet, add the onion and garlic, cook for 1 minute. Add bell pepper, cook 2 minutes until onion is translucent.

  • Add everything else – Add refried beans, diced chicken, corn and water. Stir and cook 2 minutes until slightly reduced. Should be thick and juicy, not runny.

Assemble and cook:

  • Preheat oven at 180°C/350°F.

  • To roll – Place the tortilla on the work surface. Spread 2/3 cup filling over bottom third, sprinkle with cheese then roll up, ending seam side down (to keep it closed). Repeat to make 8.

  • Defame a scoop of enchilada sauce on the base of a 22 x 33 cm / 9 x 13 in pan. Place enchiladas in, pour over remaining sauce, sprinkle with cheese.

  • To cook 20 – 25 minutes or until cheese is melted and golden. Serve immediately, sprinkled with cilantro!

Recipe Notes:

1. Tortillas – I use flour tortillas because you can buy big ones that are soft and easy to roll up without having to reheat them.
If you are using corn or if the flour tortillas are a little stiff, just warm them slightly to make them soft (10 seconds in the microwave is enough).
2. Chicken – I do this to make thin steaks so there’s more surface area to coat in the spice mix!
3. Refried Beans – do not judge ! It’s a bit of a secret ingredient here, making the burrito filling juicy and holding it together, rather than dry and crumbly (which is too many burritos!)
They are basically pureed/mashed beans that are a staple in Mexican/Tex-Mex cuisine. Sold in the Mexican section of grocery stores, sometimes also in the canned vegetable section.
4. Tomato pasta is often labeled “tomato puree” in the United States and Canada.
Tomato Paste Substitute – instead of using Passata, add 4 tbsp tomato paste PLUS 1 extra cup stock/broth PLUS 1 tsp sugar.
5. Storage: Cooked leftovers will keep for 4 days in the refrigerator.
BEST way to freeze or refrigerate – keep sauce separate, then pour over and sprinkle with cheese just before cooking. (Reason: the tortillas absorb the sauce) Thaw the sauce then assemble (don’t forget the cheese!). Can cook from frozen (below).
Assemble entirely in advance – the best way is to completely cool the sauce and the rolled-up enchiladas (place them in the pan). THEN assemble. (The tortillas absorb much less sauce when both are cold). 95% as good as staying apart.
Cook frozen – Enchiladas can be cooked from frozen. Cover with foil and bake for 20 minutes, then remove the foil and bake for 20 minutes at 180°C/350°F.
If thawed, cook according to recipe.
6. Food by enchilada. These are BIG and plump! I find that 1 1/2 fills me!

Nutrition Information:

calories: 471callus (24%)Carbohydrates: 35g (12%)Protein: 32g (64%)Fat: 22g (34%)Saturated fat: 9g (56%)Cholesterol: 81mg (27%)Sodium: 1152mg (50%)Potassium: 716mg (20%)Fiber: 4g (17%)Sugar: 6g (7%)Vitamin A: 1192UI (24%)Vitamin C: 29mg (35%)Calcium: 300mg (30%)The iron: 3mg (17%)

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I love my Mexican food loaded with BIG flavors!

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