Tangy Chicken Enchiladas Recipe: A Fiesta of Flavors in Minutes

Those mouthwatering chicken enchiladas represent a culinary masterpiece that redefines ordinary ingredients into an extraordinary meal.

Hearty and satisfying, this Mexican-inspired dish blends tender meat with robust seasonings and melted cheese.

The carefully rolled tortillas create a delectable package of pure comfort and warmth.

Vibrant spices dance across your palate, promising a delightful balance between zesty and smooth flavor profiles.

Authentic ingredients merge seamlessly, creating a harmonious blend that speaks to deep-rooted culinary traditions.

Home cooks and food enthusiasts alike find themselves drawn to these tantalizing rolls of deliciousness.

Your taste buds will thank you for experiencing this incredible meal.

Why Chicken Enchiladas Are a Crowd Favorite

• Craft Explosive Flavor Combinations: Packed with a custom enchilada seasoning blend featuring onion, garlic, cumin, and cayenne pepper, these enchiladas deliver a powerful punch of complex, layered tastes that dance across your palate.
• Master Quick and Easy Cooking Technique: The recipe simplifies Mexican-inspired cuisine with straightforward steps, allowing home cooks to transform basic ingredients into a restaurant-quality meal in under an hour, with minimal culinary expertise required.
• Boost Nutritional Powerhouse Potential: Loaded with lean protein from chicken, fiber-rich beans and corn, and balanced macronutrients, these enchiladas provide a wholesome meal that satisfies hunger while delivering essential nutrients for sustained energy.
• Celebrate Versatile Crowd-Pleasing Comfort: Perfect for family dinners, potlucks, or casual gatherings, these enchiladas offer a crowd-friendly dish that appeals to both adults and kids, with customizable spice levels and guaranteed deliciousness.

Ingredients That Make Chicken Enchiladas Irresistible

• Onion Powder, Garlic Powder: Classic spice blend for deep, savory flavor profile.
• Salt: Enhances overall taste and balances other seasonings.
• Cumin, Paprika, Oregano: Adds authentic Mexican-style warmth and complexity.
• Black Pepper, Cayenne Pepper: Provides subtle heat and spicy kick.

• Olive Oil: Helps create smooth, rich sauce base.
• Flour: Thickens sauce and provides smooth consistency.
• Chicken Broth: Adds depth and liquid volume to sauce.
• Tomato Passata: Provides rich, smooth tomato flavor and color.

• Chicken: Protein-rich main component of enchiladas.
• Tortillas: Soft, flexible wrap for encasing filling.
• Onion, Garlic: Aromatic base for flavor foundation.
• Red Bell Pepper: Adds color and sweet, mild flavor.
• Refried Beans: Creamy, protein-packed filling component.
• Corn: Sweet, textural addition to filling.
• Cheese: Melty, creamy topping and filling ingredient.
• Cilantro: Fresh, bright garnish with herbal notes.

Putting Together Chicken Enchiladas Without the Fuss

Step 1: Craft Enchilada Seasoning Blend

• Onion powder
• Garlic powder
• Salt
• Cumin
• Paprika
• Oregano
• Black pepper
• Cayenne pepper

Set the spice blend aside for later use.

Step 2: Prepare Enchilada Sauce

• Enchilada Seasoning
• Chicken broth
• Tomato passata

Boost heat and whisk until sauce thickens (about 4 minutes). Remove from heat and set aside.

Step 3: Cook and Season Chicken

Season chicken with remaining Enchilada Seasoning. Heat olive oil in a large skillet over high heat. Cook chicken for 2 minutes per side until golden brown. Let rest, then chop into small pieces.

Step 4: Sauté Vegetable Medley

In the same skillet, add remaining olive oil, onion, and garlic. Sauté for 1 minute. Toss in red bell pepper and cook for 2 minutes until onion becomes translucent.

Step 5: Create Filling Mixture

• Refried beans
• Chopped chicken
• Drained corn
• Water

Cook for 2 minutes until mixture thickens slightly.

Step 6: Prepare for Baking

Preheat oven to 180°C (350°F).

Step 7: Roll Enchiladas

Lay a tortilla flat. Spread chicken filling along bottom third, sprinkle with cheese, and roll tightly. Place seam-side down in a 22 x 33cm (9 x 13-inch) baking dish. Repeat with remaining tortillas.

Step 8: Sauce and Cheese

Spread a thin layer of Enchilada Sauce on baking dish bottom. Pour remaining sauce over rolled enchiladas. Generously sprinkle with shredded cheese.

Step 9: Bake to Perfection

Bake for 20-25 minutes until cheese melts and turns golden brown.

Step 10: Garnish and Serve

Sprinkle freshly chopped cilantro on top before serving. Enjoy your mouthwatering Chicken Enchiladas!

Tips to Make Your Enchiladas Even Better

• Maximize Chicken Flavor: Marinate chicken in the enchilada seasoning for 30 minutes before cooking to enhance depth and tenderness.
• Perfect Tortilla Rolling: Warm tortillas slightly in a skillet to make them more pliable and prevent cracking during rolling.
• Sauce Consistency Control: Whisk continuously while making the sauce to prevent lumps and achieve a smooth, creamy texture.
• Cheese Melting Technique: Let enchiladas rest for 5 minutes after baking to allow cheese to set and make cutting easier.
• Spice Level Adjustment: Modify cayenne pepper amount to personalize heat intensity without compromising overall flavor profile.

Chicken Enchiladas: How to Store Leftovers Like a Pro

• Refrigeration: Wrap enchiladas tightly in aluminum foil or store in an airtight container. Keep refrigerated for up to 3-4 days. Separate layers with parchment paper to prevent sticking and maintain texture.
• Reheating in Oven: Preheat oven to 180°C (350°F). Place enchiladas in a baking dish, cover with foil to prevent drying out. Warm for 15-20 minutes until heated through. Uncover during the last 5 minutes to crisp the cheese and restore original crunchiness.
• Freezing Option: Cool enchiladas completely before freezing. Wrap individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months.

What Complements Chicken Enchiladas Perfectly

• Pair with Zesty Margarita: Complement the rich, spicy enchiladas with a classic margarita. The tequila's citrusy kick and salt rim will cut through the hearty flavors, refreshing your palate between bites.
• Serve with Crisp Mexican Slaw: Balance the enchiladas' warmth with a cool, tangy cabbage slaw. Dress it with lime juice, cilantro, and a touch of jalapeño to echo the dish's vibrant Mexican profile.
• Enhance with Creamy Avocado Salad: Create a smooth counterpoint to the enchiladas' robust texture. Mix diced avocado, red onion, and a light lime-cilantro dressing for a cooling side that complements the spicy main course.
• Finish with Mexican Chocolate Mousse: Round out the meal with a dessert that mirrors the enchiladas' complexity. A rich, slightly spicy chocolate mousse with a hint of cinnamon will provide a delightful sweet ending.

Exciting Takes on Chicken Enchiladas You’ll Love

• Vegetarian Verde: Swap chicken with roasted sweet potatoes and black beans. Use green enchilada sauce for a lighter, fresher flavor profile that packs incredible taste.
• Seafood Sensation: Replace chicken with sautéed shrimp or white fish. Add a squeeze of lime and swap tomato passata with salsa verde for an oceanic Mexican-inspired meal.
• Spicy Southwest: Increase cayenne pepper and add diced jalapeños to the filling. Mix in some chorizo for extra heat and depth, creating a bold and zesty enchilada experience that'll wake up your taste buds.
• Breakfast Style: Transform the recipe by adding scrambled eggs to the filling. Top with crispy bacon bits and serve with a side of fresh salsa for a morning-friendly version that breaks traditional dinner boundaries.

Chicken Enchiladas Recipe

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4.7 from 38 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Mexican Chicken Enchiladas bring zesty comfort straight from traditional kitchen tables. Layers of tender chicken, melted cheese, and spicy sauce wrapped in warm tortillas create a mouthwatering experience you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Proteins:

• 600 g (21 ounces) chicken breast (sliced in half horizontally, or boneless thigh)
• 400 g (14 ounces) refried beans

Vegetables and Aromatics:

• 1 red bell pepper (diced)
• ¼ onion (chopped)
• 2 cloves garlic (finely minced)
• 400 g (14 ounces) canned corn (drained, or substitute 1 ¼ cups frozen)

Spices and Seasonings:

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon dried oregano
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional, adjust to taste)

Cheese and Dairy:

• 1 cup (240 ml) cheese (shredded, Mexican blend, Monterey Jack, or cheddar)
• 1.5 cups (360 ml) cheese (shredded, for topping)

Other Ingredients:

• 8 tortillas (flour or corn, about 20 cm/8″ wide)
• ¼ cup (60 ml) water
• 2 tablespoons cilantro (roughly chopped, for garnish)
• 2 tablespoons olive oil
• 3 tablespoons flour (plain/all-purpose)
• 2 cups (480 ml) chicken broth (low sodium)

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Instructions

1. Craft the enchilada seasoning by blending onion powder, garlic powder, salt, cumin, paprika, oregano, ground black pepper, and cayenne pepper in a compact mixing bowl.
2. For the sauce, warm olive oil in a medium saucepan over moderate heat. Introduce flour and whisk continuously for 20 seconds until achieving a smooth, effervescent consistency.
3. Incorporate of the prepared seasoning blend, chicken broth, and tomato passata. Elevate heat and vigorously whisk until the sauce thickens, approximately 4 minutes. Remove from heat and reserve.
4. Generously coat chicken pieces with the remaining enchilada seasoning. Heat olive oil in a large skillet over high temperature. Sear chicken for 2 minutes per side until achieving a rich golden color. Transfer to a cutting board and dice into small fragments.
5. Utilize the same skillet, adding the remaining tablespoon (15 milliliters) olive oil. Sauté diced onions and minced garlic for 1 minute, then introduce red bell pepper and cook for an additional 2 minutes until onions become translucent.
6. Fold in refried beans, chopped chicken, drained corn kernels, and water. Simmer for 2 minutes until the mixture slightly condenses.
7. Activate the oven to 180°C (350°F) for preheating.
8. Position a tortilla on a flat surface. Distribute of the chicken mixture along the bottom third, sprinkle with cheese, and roll compactly. Position seam-side down in a 22 x 33 centimeter (9 x 13-inch) baking dish. Repeat with remaining tortillas.
9. Delicately spread a thin layer of enchilada sauce across the baking dish’s bottom, then cascade the remaining sauce over the rolled enchiladas. Generously dust with the remaining shredded cheese.
10. Bake for 20-25 minutes until cheese transforms into a molten, golden-brown blanket. Garnish with freshly chopped cilantro before presenting.

Notes

• Craft this zesty Mexican-inspired dish when craving something packed with bold, comforting flavors that’ll make taste buds dance.
• Customize heat levels by adjusting cayenne pepper and selecting mild or spicy enchilada sauce for personal preference.
• Leftover chicken works perfectly, transforming yesterday’s meal into a vibrant new dinner experience with minimal prep time.
• Store unused enchilada seasoning in an airtight container for up to three months, ready to elevate future meals with its aromatic blend.
• Vegetarian friends can swap chicken for black beans, tofu, or roasted vegetables without compromising the recipe’s delicious complexity.
• Prepare extra filling to create quick lunch wraps or stuff bell peppers for another delightful meal variation.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 485 kcal
• Sugar: 3g
• Sodium: 680mg
• Fat: 21g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0.5g
• Carbohydrates: 47g
• Fiber: 7g
• Protein: 31g
• Cholesterol: 85mg