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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in refried beans, chopped chicken, drained corn kernels, and water. Simmer for 2 minutes until the mixture slightly condenses.
- Activate the oven to 180°C (350°F) for preheating.
- 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.
- 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.
- 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