Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chicken Enchiladas Recipe
Chicken Enchiladas created from scratch – juicy, tacky and stuffed with flavour! There’s a number of elements to do-it-yourself enchiladas, however it’s completely definitely worth the effort with flavour you may by no means obtain with packet spice mixes and bottled enchilada sauce.
The muse of this recipe is a double responsibility Enchilada Spice Combine that flavours the do-it-yourself Enchilada Sauce and in addition seasons the chicken filling.
Chicken Enchiladas
I like my Enchiladas plump and generously stuffed, somewhat tham skimpy on the filling
I would like the filling to be JUICY and stuffed with flavour, somewhat than dry and crumbly inside.
And I would like the sauce to really nonetheless be there when it comes out of the oven, not only a dried up crusty layer of crimson.
If this feels like your sort of Chicken Enchiladas, then this recipe is for you!
What you want for Chicken Enchiladas
Right here’s what you want for these do-it-yourself from-scratch Chicken Enchiladas.
1. Enchilada Spice Combine
Used within the Enchilada Sauce in addition to seasoning the chicken filling. Nothing fancy right here, only a beneficiant dose of on a regular basis spices!
2. Enchilada Sauce and Filling
Let’s fake I didn’t neglect to incorporate the tortillas for rolling all this up in! 😂
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Refried Beans – That is the “secret ingredient”. It fills out the filling so we are able to make massive, plump enchiladas with out utilizing tons of chicken, holds all of it collectively and makes it good and juicy – and I wrote precisely the identical factor about Chicken Burritos just some weeks in the past!
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Tomato Passata – I exploit Tomato Passata as the bottom for enchilada sauce which is clean, pureed tomato offered in bottles. It’s plain tomato, no flavourings or salt added, and I want it over crushed tomato as a result of it makes a clean sauce. US: What you name “tomato sauce” (equivalent to Hunts) is a perfect substitute.
Passata is offered within the pasta aisle in supermarkets for across the similar worth as crushed tomato.
The way to make do-it-yourself Chicken Enchiladas
The three elements to creating do-it-yourself Chicken Enchiladas are:
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Enchilada Sauce
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Chicken Filling
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Rolling and baking
1. The way to make Enchilada Sauce
Enchilada Sauce is thickened with flour and flavoured with chicken inventory/broth and Enchilada spices. A easy 5 minute combine and simmer job. And lightweight years higher than retailer purchased – see reader suggestions on Beef Enchiladas which makes use of the identical sauce!
2. Chicken Filling
We coat the chicken within the do-it-yourself Enchilada Spice Combine, then sear for max flavour. The scent when it hits the pan is wickedly good!
The Filling base begins with sautéed garlic and onion (flavour, flavour, flavour), then we combine in refried beans, stir in corn and the chopped chicken. Because it simmers away, the beneficiant quantity of seasoning on the chicken will seep into the sauce, flavouring it with all these tasty Enchilada flavours!
↑↑↑Observe the thick, juicy texture of the filling that’s going to be generously stuffed inside our enchiladas!
3. Rolling and meeting
It’s greatest to chill the Filling barely so it thickens up a bit, making it simpler to roll up.
Additionally, I can by no means resist including a little bit (or massive 😂) sprinkle of cheese earlier than rolling it up! However when you’re watching your energy, be happy to skip it. 🙂
TIP: Add a little bit smear of sauce within the pan so the enchiladas don’t slip and slide as you place them in.🙌🏻
Pop it within the oven to bake for simply 20 to 25 minutes till the cheese is melted and the entire thing is bubbly and golden….
Greatest method to freeze enchiladas
The easiest way to freeze enchiladas is to maintain the sauce separate. It is because the sauce soaks into the tortillas, making it excessively soggy AND leaving you with much less sauce.
To freeze absolutely assembled chicken enchiladas, cool the sauce and the rolled up enchiladas fully, THEN assemble. Purpose: Tortillas soak up much less sauce when each are chilly.
Bake from frozen – The enchiladas will be baked from frozen. If assembled individually, I thaw the sauce (fast zap within the microwave does the trick), pour it over the frozen enchiladas sprinkle with cheese then pop it within the oven.
What to serve with Enchiladas
If you wish to go all out, serve your Enchiladas with bitter cream, Guacamole or Avocado Sauce, and/or Pico de Gallo (tomato salsa) to dollop on high.
Pico de Gallo can also be an excellent facet dish so as to add to extra greens into the meal. One other agency favorite is Cucumber Salad with Herb & Garlic Dressing – it’s terrifically refreshing so it’s a terrific distinction to the cosy tacky Enchilada flavours! In any other case, do that Chipotle Lime Roasted Cauliflower – very on theme with Mexican-esque flavours. – Johnsat x
Watch the way to make it
Ingredients
- 8 tortillas , flour or corn (about 20cm/8" wide, Note 1)
- 1 tsp EACH onion powder, garlic powder, salt
- 1 tbsp EACH dried cumin powder, paprika, dried oregano
- 1/4 tsp black pepper
- 3/4 tsp cayenne pepper (optional, adjust to taste)
- 2 tbsp olive oil
- 3 tbsp flour , plain/all purpose
- 2 cups (500ml) chicken stock/broth , low sodium
- 1.5 cups (375ml) tomato passata or US puree (Note 4 sub)
- 600g / 1.2lb chicken breast , sliced in half horizontally (or boneless thigh) (Note 2)
- 2 tbsp olive oil , separated
- 1/2 onion , chopped
- 2 garlic cloves , finely minced
- 1 red capsicum/bell pepper , diced
- 400g / 14oz refried beans (Note 3)
- 400g/14oz canned corn , drained (sub frozen 1 3/4 cups)
- 1/4 cup (65ml) water
- 1 cup (100g) cheese shredded (Mexican cheese blend, Monterey Jack, cheddar)
- 1.5 cups (150g) cheese , shredded
- 2 tbsp coriander/cilantro , roughly chopped
Instructions
- Enchilada Seasoning: Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.
- Make roux – Heat oil in saucepan over medium heat. Add flour and stir 20 seconds.
- 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.
- 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.
- 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.
- 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.
- 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!
Notes
1. Tortillas – I use flour tortillas as you can buy large ones that are pliable and easy to roll up without having to warm up.
If you use corn or if the flour tortillas are a bit stiff, just warm them up slightly to make them pliable (10 seconds in the microwave does the trick).
2. Chicken – I do this to make thin steaks so there’s more surface area to coat in the spice mix!
3. Refried beans – don’t judge! It’s a bit of a secret ingredient here, makes the burrito filling juicy and holds it together, rather than dry and crumbly (which too many burritos are!)
It’s essentially just mashed/pureed beans that are a staple in Mexican/Tex-Mex cooking. Sold in the Mexican section of grocery stores, also sometimes in the canned vegetables section.
4. Tomato passata is often labelled “tomato puree” in the US and Canada.
Tomato paste substitute – instead of using Passata, add 4 tbsp tomato paste PLUS 1 extra cup of broth/stock PLUS 1 tsp sugar.
5. Storage: Cooked leftovers will keep for 4 days in the fridge.
BEST way to freeze or refrigerate – keep sauce separate, then pour over and sprinkle with cheese just prior to baking. (Reason: tortillas absorb sauce) Thaw sauce then assemble (don’t forget cheese!). Can bake from frozen (below).
Fully assemble ahead – best way is to fully cool the sauce and the rolled up enchiladas (place them in the pan). THEn assemble. (Tortillas absorb far less sauce when both are cold). 95% as good as keeping separate.
Bake from frozen – The enchiladas can be baked from frozen. Cover with foil and bake 20 minutes, then remove foil and bake 20 minutes at 180°C/350°F.
If thawed, bake per recipe.
6. Nutrition per enchilada. These are BIG and plump! I find that 1 1/2 fills me up!
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