Are you craving a meal that brings the taste of Mexico straight to your kitchen? Then, these chicken enchiladas are the perfect recipe for you to try. Tender shredded chicken and vegetables are rolled in tortillas, smothered in a homemade enchilada sauce, and topped with melted cheese.
Not only are these enchiladas comforting and delicious, but they’re also simple to make. This makes them ideal for a busy weeknight dinner. Furthermore, you can customise the fillings to your liking and add your favourite sauces as well. This dish is incredibly versatile, which will make it one of your new favourites.
So, are you ready to master this classic Mexican favourite? Then, let’s dive into the recipe!
Why not check out my Instagram page for more recipe inspiration? Also, my Mexican recipe section has plenty of tasty recipes for you to try!
Step-by-Step Guide to Making the Best Chicken Enchiladas at Home
Ingredients
- 2 Chicken breasts
- 1 tbsp Olive oil
- 100g Mushrooms (sliced)
- 1 Red pepper (diced)
- 1/2 Onion (diced)
- 1 tbsp Cumin
- 1 tbsp Paprika
- 1 tbsp Chilli powder
- 1/2 tbsp Onion granules
- 1/2 tbsp Cayenne pepper
- 200g Sweetcorn
- 200g Kidney beans
- 2 tbsp Tomato puree
- 200ml Chicken stock
- Lime juice (dash)
- 400g Salsa (or chopped tomatoes)
Enchilada Sauce
- 400g Chopped tomatoes
- 2 tbsp Tomato puree
- 1 tbsp Garlic granules
Ingredients
- 4 Tortilla wraps
- 150g Cheddar cheese (grated)
- Fresh coriander (to serve)
Instructions
- Preheat your oven to 200℃/400℉/gas mark 6. Place the chicken in a small saucepan and add cold water until just covered. Heat on medium-high for 15 minutes until the chicken is cooked through. Remove and place on a plate and shred the chicken with two forks, set aside.
- Meanwhile, add the olive oil to a large saucepan and heat to medium-high. Add the mushrooms, red pepper and onion and cook for 3 minutes stirring frequently. Next, add the cumin, paprika, chilli powder, onion granules and cayenne pepper. Cook for a further minute stirring constantly.
- Then, add the sweetcorn, kidney beans, tomato puree, chicken stock and lime juice. Season with salt and pepper to taste and cook for 5 minutes stirring frequently. Add the cooked shredded chicken, salsa or chopped tomatoes and cook for a further 5 minutes.
- Meanwhile, make the enchilada sauce by adding the chopped tomatoes, tomato puree and garlic granules to a blender. Add salt and pepper to taste and pulse a couple of times.
- Spread half the sauce across the bottom of an oven-proof dish and divide the enchilada filling between the wraps. Roll into enchiladas and place seal side down into the oven dish. Add the remaining sauce to the top of the enchiladas and sprinkle with the grated cheese. Cook in the oven for 25 minutes until the cheese is melted. Top with fresh coriander and enjoy.
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