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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Final Layering: Spread thin sauce layer on dish bottom, cascade remaining sauce over enchiladas, generously dust with shredded cheese.
- 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