If you’re craving comfort food that actually hits the spot, homemade chicken enchiladas are your golden ticket. Forget bland, soggy takeout versions—this recipe layers tender chicken, bold spices, creamy beans, and gooey cheese, all wrapped up in perfectly baked tortillas. It’s rich, satisfying, and outrageously easy to pull off.
Whether you’re feeding a hungry family or trying to impress your friends at the next potluck, this dish has you covered. Want enchiladas that don’t turn mushy? A sauce that clings instead of pools? You’re in the right kitchen.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Ready in under an hour with no fancy techniques
- Simple Ingredients: Pantry staples, no hidden surprises
- Crowd-Pleaser: Everyone loves cheesy, saucy comfort food
- Make-Ahead Friendly: Freeze for later and bake when needed
- Rich, Balanced Flavor: Homemade enchilada seasoning makes all the difference
Unlike many versions, this recipe uses a homemade roux-based sauce and a well-balanced spice mix—no canned shortcuts here. It’s flavorful, satisfying, and guaranteed to impress.
Ingredients Needed
For the Tortillas
- 8 medium flour or corn tortillas (about 8″ wide) – your choice, but flour is softer for rolling
For the Enchilada Seasoning
- 1 tsp each: onion powder, garlic powder, salt
- 1 tbsp each: ground cumin, smoked paprika, dried oregano
- 3/4 tsp cayenne pepper (optional for heat)
- 1/4 tsp ground black pepper
For the Sauce
- 2 tbsp olive oil
- 3 tbsp all-purpose flour – for thickening
- 2 cups low-sodium chicken broth
- 1.5 cups tomato passata (or U.S. tomato puree)
- 2 tbsp homemade enchilada seasoning (from above)
For the Chicken Filling
- 600g / 1.2 lb boneless skinless chicken breast or thighs – sliced in half horizontally
- 2 tbsp olive oil – divided
- 1/2 medium onion – finely chopped
- 2 cloves garlic – minced
- 1 red bell pepper – diced
- 400g (14 oz) canned refried beans
- 400g (14 oz) canned corn – drained (or 1 3/4 cups frozen)
- 1/4 cup water – to blend flavors
- 1 cup shredded cheese – use a Mexican blend, Monterey Jack, or cheddar
For the Topping
- 1.5 cups shredded cheese
- 2 tbsp chopped fresh cilantro or coriander
How to Make Homemade Chicken Enchiladas
1. Prep the Seasoning & Sauce
Make the Enchilada Seasoning: In a small bowl, mix all the dry spices. You’ll use part of this for the sauce and part for seasoning the chicken.
Cook the Sauce Base: Warm olive oil in a saucepan over medium heat. Whisk in the flour and cook for 20 seconds, stirring constantly—this is your roux and helps thicken the sauce.
Add Liquid Ingredients: Add chicken broth and tomato passata along with 2 tablespoons of your spice mix. Stir until smooth.
Simmer the Sauce: Increase the heat slightly and let it simmer for 4–5 minutes, stirring frequently, until the sauce reaches a thick, syrup-like consistency. Take it off the heat.
2. Cook the Chicken Filling
Season the Chicken: Drizzle 1 tablespoon of oil over the chicken and sprinkle on the remaining enchilada seasoning. Toss to coat.
Sear the Chicken: Heat the other tablespoon of oil in a skillet over high heat. Add chicken and cook for 2 minutes on one side, then 1.5 minutes on the other. Remove, let rest, then chop into small pieces.
Sauté the Veggies: In the same pan, sauté onion and garlic for 1 minute. Add diced bell pepper and cook until softened—about 2 more minutes.
Mix the Filling: Add refried beans, corn, water, and chopped chicken. Cook everything together for 2–3 minutes until thickened. The mixture should be juicy but not watery.
3. Assemble & Bake
Preheat the Oven: Set to 350°F (180°C).
Roll the Enchiladas: Lay a tortilla on your work surface. Spread about 2/3 cup of filling along the lower third. Sprinkle with a bit of cheese, then roll tightly, seam side down. Repeat with remaining tortillas.
Layer in the Pan: Spoon a bit of enchilada sauce across the bottom of a 9×13″ baking dish. Place your rolled enchiladas in the pan. Pour over remaining sauce, then top with cheese.
Bake: Cook uncovered for 20–25 minutes or until the cheese is melted and bubbly with a golden top. Garnish with chopped cilantro and serve hot.
Serving and Storage Tips
How to Serve:
- Pair with Mexican rice, guacamole, or a simple green salad.
- Add a dollop of sour cream or crema for contrast.
- Garnish with lime wedges for brightness.
How to Store:
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze individually wrapped enchiladas in foil or an airtight bag for up to 3 months.
- Reheat: Bake at 350°F for 15–20 minutes if thawed, or 30–35 minutes if frozen. You can also microwave single servings.
Helpful Notes
- Tortillas Tearing? Warm them briefly in the microwave (15 seconds) to make them pliable.
- Milder Version? Skip the cayenne or reduce it to taste.
- Cheese Options: A blend of cheddar and Monterey Jack melts beautifully and adds flavor.
- Sauce Consistency: If your sauce is too thick, whisk in a splash of broth. Too thin? Simmer longer.
- Vegan Option: Swap chicken for sautéed mushrooms or jackfruit and use plant-based cheese.
Homemade Chicken Enchiladas
Ingredients
Method
- 1. Prep the Seasoning & Sauce:
- Mix all seasoning spices in a small bowl. Set aside.
- Heat olive oil in a saucepan. Whisk in flour and cook 20 seconds, stirring constantly.
- Add broth, tomato passata, and 2 tbsp seasoning. Stir until smooth and simmer for 4–5 minutes until thick. Set aside.
- 2. Cook the Chicken Filling:
- Drizzle 1 tbsp oil on chicken and coat with remaining seasoning.
- Sear chicken in a skillet with 1 tbsp oil: 2 mins on one side, 1.5 mins on the other. Let rest, then chop.
- Sauté onion and garlic for 1 min. Add red pepper, cook 2 more mins.
- Stir in refried beans, corn, water, and chopped chicken. Cook 2–3 mins until thickened.
- 3. Assemble & Bake:
- Preheat oven to 350°F (180°C).
- Fill tortillas with about 2/3 cup filling and cheese. Roll tightly, seam down.
- Spread some sauce in a 9×13″ baking dish. Add enchiladas. Top with sauce and cheese.
- Bake 20–25 minutes until cheese is melted and bubbly. Garnish with chopped cilantro.
Notes
Conclusion
These homemade chicken enchiladas hit the sweet spot between comfort food and crave-worthy flavor. With simple ingredients, bold seasoning, and a gooey cheese topping, they’re the kind of dish people remember—and ask for again.
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We’d love to hear how it turned out—and what twists you tried.
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Looking for inspiration? Try our homemade One Pot Mexican Chicken and Rice to pair with your enchiladas.
Frequently Asked Questions (FAQ)
What do you put on the enchiladas?
Top your enchiladas with shredded cheese, fresh cilantro, and a spoonful of sour cream. Want extra flair? Add avocado slices or pickled jalapeños.
What kind of tortillas for enchiladas?
Both corn and flour tortillas work, but flour tortillas are easier to roll and less likely to crack. Use what you prefer—just warm them first for flexibility.
How to freeze enchiladas?
Wrap each enchilada individually in foil or place them in a freezer-safe baking dish. Cover tightly and freeze. They’ll last up to 3 months. To cook, thaw and bake at 350°F until heated through.