Sizzling Homemade Chicken Enchiladas Recipe for Taco Tuesdays

Sizzling and packed with mouthwatering flavor, these chicken enchiladas recipe will transport you straight to the heart of Mexican cuisine.

Tender shredded chicken nestles between soft tortillas, blanketed in a rich, zesty sauce that promises pure comfort.

Every bite delivers a perfect balance of spices and melted cheese that dances across your palate.

The aroma alone will make stomachs rumble with anticipation of a truly delectable meal.

Layers of savory ingredients create a dish that’s both satisfying and surprisingly simple to prepare.

Weeknight dinners just got a serious upgrade with this irresistible crowd-pleaser that’s sure to become a staple in your kitchen.

Let’s find out this culinary adventure and watch as your dinner table comes alive with excitement and flavor.

How to Serve Chicken Enchiladas Right

• Zesty Sidekick Platter: Serve these enchiladas alongside Mexican-style rice, fresh guacamole, and a tangy salsa for a complete flavor explosion that brings the whole meal together deliciously.
• Creamy Cool Complement: Top the enchiladas with a dollop of sour cream or Greek yogurt to balance the spicy seasoning and add a refreshing, smooth texture that cuts through the rich flavors.
• Fresh Herb Finale: Sprinkle extra chopped cilantro and some green onions just before serving to add a bright, crisp element that lifts the entire dish and provides a pop of color and freshness.
• Spice Level Customization: Set out hot sauce or additional cayenne pepper on the side, allowing each person to adjust the heat level according to their personal spice tolerance and preference.

Storing and Reheating Chicken Enchiladas

• Smart Refrigeration Strategy: Cool down enchiladas completely before storing in airtight containers. Wrap tightly with aluminum foil or plastic wrap to maintain freshness and prevent moisture absorption.
• Quick Freezing Technique: Individually wrap enchiladas in freezer-safe packaging. Store flat in freezer for up to 3 months. Label containers with date and contents for easy tracking.
• Reheating Magic: Thaw frozen enchiladas overnight in refrigerator. Warm in oven at 180°C for 15-20 minutes, covering with foil to prevent drying. Add extra cheese on top for renewed deliciousness.
• Ingredient Shelf Life: Check chicken freshness before cooking. Store unused tortillas in sealed bag at room temperature. Keep opened cheese and beans refrigerated, consuming within 5-7 days for optimal taste and safety.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Calories: 380 kcal

Servings: 9

What Goes Into Chicken Enchiladas

• Chicken Breast: Lean protein that adds substantial texture, opt for fresh, trimmed cuts for best flavor and tenderness.
• Tortillas: Soft wrap forming the enchilada base, choose fresh corn or flour tortillas with good flexibility.
• Refried Beans: Creamy protein-rich layer providing rich, earthy undertones and authentic Mexican depth.

• Onion, Red Bell Pepper, Garlic: Vibrant vegetable trio creating foundational flavor profile with sweet and sharp notes.
• Onion Powder, Garlic Powder, Cumin, Paprika, Oregano, Salt, Black Pepper, Cayenne Pepper: Spice blend delivering complex, warm southwestern seasoning with adjustable heat levels.

• Olive Oil: Rich cooking medium for sautéing and adding smooth richness.
• Flour: Thickening agent for creating smooth, velvety sauce texture.
• Chicken Broth, Tomato Passata: Liquid base creating zesty, robust enchilada sauce.
• Cheese: Melty topping providing creamy, golden finish with tangy undertones.
• Cilantro: Fresh herb garnish adding bright, herbaceous final touch.
• Corn: Sweet, kerneled vegetable adding texture and subtle sweetness.

Tools You’ll Need for Chicken Enchiladas

• Large skillet: Perfect for cooking chicken and vegetable filling with even heat distribution.
• Medium saucepan: Essential for preparing smooth, flavorful enchilada sauce.
• Baking dish (22 x 33cm): Ideal for assembling and baking enchiladas evenly.
• Small bowl: Convenient for mixing enchilada seasoning ingredients.
• Whisk: Helps create a smooth, lump-free sauce.
• Cutting board: Necessary for chopping chicken and vegetables.
• Sharp knife: Helps chop ingredients precisely.
• Measuring cups and spoons: Ensures accurate ingredient measurements.

Making Chicken Enchiladas Step-by-Step

• Spice Blend Preparation

Create a zesty seasoning mix by combining aromatic ground spices that will awaken your taste buds and infuse the entire dish with bold flavors.

• Magical Sauce Creation

Warm some olive oil in a pan and whisk together a silky smooth sauce that will become the heart of your enchiladas, transforming simple ingredients into something extraordinary.

• Chicken Transformation

Sear tender chicken pieces until they develop a gorgeous golden exterior, then slice into delectable morsels ready to be tucked into warm tortillas.

• Veggie Symphony

Sauté colorful vegetables like sweet onions and vibrant bell peppers, adding depth and richness to the filling with each stir of the skillet.

• Filling Fusion

Combine the seared chicken, sautéed vegetables, and creamy beans into a mouthwatering mixture that promises deliciousness in every single bite.

• Tortilla Rolling

Carefully wrap the savory filling into soft tortillas, creating neat little packages of pure comfort that will make everyone at the table smile.

• Cheesy Finale

Generously coat the rolled enchiladas with zesty sauce and sprinkle a blanket of melty cheese that will turn golden and bubbly in the oven.

• Oven Magic

Bake until the cheese transforms into a gorgeous golden crown, signaling that your culinary masterpiece is ready to be devoured and enjoyed.

Smart Tips for Perfect Chicken Enchiladas

• Adjust the cayenne pepper in the Enchilada Seasoning to control heat levels – less for mild, more for fiery flavors that dance on your tongue.
• Swap chicken with shredded beef, pulled pork, or black beans for vegetarian lovers seeking delicious alternatives that still pack incredible taste.
• Experiment with different cheese blends like monterey jack, pepper jack, or a Mexican cheese mix to create unique flavor profiles that elevate the entire dish.
• Store unused enchiladas in an airtight container for up to 3 days, reheating in the oven to maintain crispy edges and prevent soggy tortillas from stealing the show.
• Prepare the entire dish ahead of time, cover with foil, and refrigerate for up to 24 hours before baking – perfect for busy weeknight meals or unexpected dinner guests craving Mexican comfort food.

Creamy Chicken Enchiladas Recipe

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4.9 from 9 reviews

• Total Time: 55 minutes
• Yield: 9 1x

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Description

Mexican chicken enchiladas embody comfort and spice in a single delightful dish. Layered with tender chicken, zesty salsa, and melted cheese, these enchiladas invite you to savor authentic southwestern flavors.

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Ingredients

Scale 1x2x3x

• 600 g (21 oz) chicken breast (sliced in half horizontally, or boneless thigh)
• 1.5 cups (360 ml) cheese (shredded, for topping)
• 1 cup (240 ml) cheese (shredded, Mexican blend, Monterey Jack, or cheddar)
• 400 g (14 oz) refried beans
• 8 tortillas (flour or corn, about 20 cm/8″ wide)
• 2 cups (480 ml) chicken broth (low sodium)
• 400 g (14 oz) canned corn (drained, or substitute 1 ¼ cups frozen)
• 2 tbsps olive oil
• 3 tbsps flour (plain/all-purpose)
• 1 red bell pepper (diced)
• ¼ onion (chopped)
• 2 cloves garlic (finely minced)
• ¼ cup (60 ml) water
• 2 tbsps cilantro (roughly chopped, for garnish)
• 1 tbsp ground cumin
• 1 tbsp paprika
• 1 tbsp dried oregano
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• ¼ tsp black pepper
• ¼ tsp cayenne pepper (optional, adjust to taste)

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Instructions

1. Seasoning Creation: Blend onion powder, garlic powder, salt, cumin, paprika, oregano, ground black pepper, and cayenne pepper in a mixing bowl to craft a robust enchilada seasoning mix.
2. Sauce Preparation: Heat olive oil in a saucepan, whisk in flour until smooth, then incorporate seasoning blend, chicken broth, and tomato passata. Vigorously whisk over elevated heat until sauce thickens, approximately 4 minutes. Set aside.
3. Chicken Preparation: Coat chicken pieces with remaining seasoning, sear in hot skillet for 2 minutes per side until golden. Dice into small fragments and set aside.
4. Vegetable Sauté: In the same skillet, sauté onions, garlic, and red bell pepper until onions become translucent. Integrate refried beans, chopped chicken, corn kernels, and water, simmering for 2 minutes until mixture condenses.
5. Tortilla Assembly: Preheat oven to 180°C (350°F). Lay tortillas flat, distribute chicken mixture along bottom third, sprinkle with cheese, and roll compactly. Arrange seam-side down in baking dish.
6. Final Layering: Spread thin sauce layer on dish bottom, cascade remaining sauce over enchiladas, generously dust with shredded cheese.
7. Baking and Serving: Bake 20-25 minutes until cheese turns golden-brown and molten. Garnish with fresh cilantro before presenting to eager diners.

Notes

• Seasoning Technique: Blend dry spices thoroughly to ensure even distribution and maximum flavor complexity in every bite.
• Sauce Consistency: Whisk continuously while cooking to prevent flour lumps and achieve a smooth, velvety enchilada sauce texture.
• Chicken Searing Tip: Use high heat and minimal movement to create a golden-brown crust that locks in moisture and develops rich, caramelized flavors.
• Cheese Melting Hack: Cover enchiladas completely with sauce and cheese to prevent tortilla edges from drying out during baking, ensuring a perfectly moist and creamy final dish.

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

Nutrition

• Serving Size: 9
• Calories: 380
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 5 g
• Protein: 25 g
• Cholesterol: 70 mg