Cheesy Chicken Enchiladas
These enchiladas start with a 10-minute homemade red sauce that tastes far brighter than canned. Shredded chicken, beans and cheese get rolled into tortillas, covered in sauce and more cheese, and baked until the edges crisp and the middle is gooey. Use leftover roast chicken to make it even faster.
Updated
- Prep Time
- 25 mins
- Cook Time
- 25 mins
- Total Time
- 50 mins
- Servings
- 8 enchiladas
Cheesy Chicken Enchiladas at a glance
Simmer a quick red sauce of chili powder, cumin, garlic, tomato paste and broth for 10 minutes. Mix 3 cups cooked shredded chicken with black beans, cheese and some sauce, roll into 8 tortillas and lay them seam-side down in a baking dish. Cover with sauce and cheese and bake at 190°C (375°F) for 20-25 minutes until bubbly.
- Total time
- 50 mins
- Calories
- 760 per serving
- Protein
- 54 g
- Yield
- 8 enchiladas
- Difficulty
- Easy
- Method
- Baking
Ingredients
Red enchilada sauce
Filling
To serve
Equipment
23 x 33 cm (9 x 13 inch) baking dish · Medium saucepan · Large bowl · Whisk
Quick Directions
- 1
Make the sauce
Heat the oil in a saucepan over medium heat.
- 2
Mix the filling
Heat the oven to 190°C (375°F).
- 3
Roll the enchiladas
Spread 1/2 cup of sauce over the bottom of the baking dish.
- 4
Bake
Pour the remaining sauce evenly over the enchiladas, making sure the edges are covered so they do not dry out.
- 5
Serve
Rest for 5 minutes, then top with jalapeño, cilantro and sour cream and serve.
Step-by-Step Instructions
Follow these detailed steps to make the perfect cheesy chicken enchiladas.
- 1
Make the sauce
Heat the oil in a saucepan over medium heat. Whisk in the flour, chili powder, cumin, garlic powder and oregano and cook for 1 minute. Whisk in the tomato paste, then slowly whisk in the broth until smooth. Simmer for 8-10 minutes, stirring often, until slightly thickened. Season with the salt.
- 2
Mix the filling
Heat the oven to 190°C (375°F). In a large bowl, mix the chicken, black beans, half the cheese, the cumin and 1/2 cup of the sauce.
- 3
Roll the enchiladas
Spread 1/2 cup of sauce over the bottom of the baking dish. Divide the filling between the tortillas, roll them up tightly and place seam-side down in the dish.
- 4
Bake
Pour the remaining sauce evenly over the enchiladas, making sure the edges are covered so they do not dry out. Sprinkle with the rest of the cheese. Bake for 20-25 minutes, until the sauce bubbles and the cheese is melted and golden in spots.
- 5
Serve
Rest for 5 minutes, then top with jalapeño, cilantro and sour cream and serve.
Recipe Tips
- Warm the tortillas for 20 seconds in the microwave under a damp paper towel so they roll without cracking.
- Rotisserie chicken or leftover roast chicken works perfectly here.
- If you start with raw chicken, poach or bake it until it reaches 74°C (165°F) before shredding.
Variations
- Use corn tortillas and a gluten-free flour or cornstarch in the sauce to make it gluten-free.
- Swap the chicken for 2 cups of roasted sweet potato and an extra can of beans for vegetarian enchiladas.
- Use a jar of salsa verde instead of red sauce for green chicken enchiladas.
Nutrition (per serving)
| Calories | 760 |
|---|---|
| Protein | 54 g |
| Carbs | 62 g |
| Fat | 33 g |
| Saturated fat | 14 g |
| Fibre | 11 g |
| Sugar | 5 g |
| Sodium | 1620 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftovers, covered, for up to 4 days.
- Freezer
- Assemble without the final cheese, wrap tightly and freeze for up to 3 months. Thaw overnight, add cheese and bake, adding 10-15 minutes.
- Reheat
- Reheat covered with foil at 180°C (350°F) for 15-20 minutes, or microwave single portions, until hot in the centre.
Cheesy Chicken Enchiladas FAQs
Should I use corn or flour tortillas for enchiladas?
Both work. Flour tortillas are soft, easy to roll and do not crack. Corn tortillas are more traditional and gluten-free; warm them first so they bend without breaking.
Can I make chicken enchiladas ahead of time?
Yes. Assemble them, cover tightly and refrigerate for up to 24 hours. Add the final layer of cheese just before baking and add about 10 minutes to the baking time.
How do I keep enchiladas from getting soggy?
Spread only a thin layer of sauce under the tortillas, cover the tops completely, and bake uncovered so excess moisture evaporates. Let them rest 5 minutes before serving.
What temperature do you bake enchiladas at?
Bake enchiladas at 190°C (375°F) for 20-25 minutes. The filling is already cooked, so you are heating them through until the sauce bubbles and the cheese melts.
