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Chicken Enchiladas Recipe For A Perfect Dinner
Youssef Hb

Classic Chicken Enchiladas

These chicken enchiladas are the ultimate comfort food, featuring tender, perfectly seasoned chicken wrapped in soft tortillas and smothered in a rich, savory tomato-based sauce. Packed with protein, hearty refried beans, and a melted cheese topping, this family-favorite dish is a quick and satisfying meal perfect for busy weeknights or celebratory dinners. Every bite offers a balance of smoky paprika and warm cumin, ensuring a restaurant-quality experience in your own home.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: DINNER
Cuisine: Mexican-Inspired
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 600g chicken breast or thighs, thinly sliced
  • 1 tbsp olive oil
  • 1 tbsp homemade enchilada spice blend
  • 2 cups low-sodium chicken stock
  • 1.5 cups tomato passata
  • 400g refried beans
  • 2.5 cups shredded Mexican cheese blend
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 capsicum, diced
  • 1 cup corn kernels
  • 8 flour or corn tortillas

Method
 

  1. Whisk together the enchilada seasoning spices in a small bowl.
  2. Heat olive oil in a saucepan, stir in a little flour, then whisk in the spices, chicken stock, and tomato passata to make the sauce.
  3. Simmer the sauce for 4 minutes until thickened and set aside.
  4. Coat the chicken with oil and 1 tbsp of spice blend, then sear in a skillet for 2 minutes per side before chopping.
  5. Sauté the onion, garlic, and capsicum in the same skillet until translucent.
  6. Add the chopped chicken, refried beans, corn, and remaining spices to the skillet and cook until thick.
  7. Preheat oven to 375°F (190°C).
  8. Spoon filling into tortillas, roll them up, and place in a baking dish seam side down.
  9. Pour the prepared sauce over the enchiladas and top generously with shredded cheese.
  10. Bake for 20-25 minutes until the cheese is bubbling and slightly golden.

Notes

You can customize these by adding black beans or jalapeños for extra heat. Store leftovers in an airtight container in the refrigerator for up to 3 days.