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Homemade Chicken Enchiladas

Homemade Chicken Enchiladas

Forget bland takeout—these homemade chicken enchiladas are loaded with bold spices, creamy beans, juicy chicken, and melty cheese, all wrapped in tender tortillas and smothered in a rich, homemade sauce. Pure comfort food perfection!
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 enchiladas
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Tortillas
  • 8 medium flour or corn tortillas about 8" wide
Enchilada Seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tbsp dried oregano
  • 0.75 tsp cayenne pepper optional for heat
  • 0.25 tsp ground black pepper
Enchilada 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 enchilada seasoning from above
Chicken Filling
  • 600 g boneless skinless chicken breast or thighs sliced in half horizontally
  • 2 tbsp olive oil divided
  • 0.5 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 400 g canned refried beans
  • 400 g canned corn drained or 1 3/4 cups frozen
  • 0.25 cup water to blend flavors
  • 1 cup shredded cheese Mexican blend, Monterey Jack, or cheddar
Topping
  • 1.5 cups shredded cheese
  • 2 tbsp fresh cilantro or coriander chopped

Method
 

  1. 1. Prep the Seasoning & Sauce:
  2. Mix all seasoning spices in a small bowl. Set aside.
  3. Heat olive oil in a saucepan. Whisk in flour and cook 20 seconds, stirring constantly.
  4. Add broth, tomato passata, and 2 tbsp seasoning. Stir until smooth and simmer for 4–5 minutes until thick. Set aside.
  5. 2. Cook the Chicken Filling:
  6. Drizzle 1 tbsp oil on chicken and coat with remaining seasoning.
  7. Sear chicken in a skillet with 1 tbsp oil: 2 mins on one side, 1.5 mins on the other. Let rest, then chop.
  8. Sauté onion and garlic for 1 min. Add red pepper, cook 2 more mins.
  9. Stir in refried beans, corn, water, and chopped chicken. Cook 2–3 mins until thickened.
  10. 3. Assemble & Bake:
  11. Preheat oven to 350°F (180°C).
  12. Fill tortillas with about 2/3 cup filling and cheese. Roll tightly, seam down.
  13. Spread some sauce in a 9x13" baking dish. Add enchiladas. Top with sauce and cheese.
  14. Bake 20–25 minutes until cheese is melted and bubbly. Garnish with chopped cilantro.

Notes

To avoid tearing, warm tortillas slightly before rolling. Reduce or omit cayenne for a milder flavor. Swap chicken for mushrooms or jackfruit and use plant-based cheese for a vegan version.