Chicken enchiladas are an easy family-friendly meal that’s sure to go down a treat. The homemade enchilada sauce adds an extra level of deliciousness.
You might have already figured out that I LOVE Mexican / Tex Mex food! It’s that combination of sour cream, avocado and plenty of cheese that really gets me. If this type of food is one of your favourites too, maybe check out these other Tex Mex recipes:
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Chicken enchiladas are an easy family-friendly meal that is sure to go down a treat. The homemade enchilada sauce adds an extra level of deliciousness.
Mix together flour, cumin, oregano, paprika, garlic powder, salt and pepper. Remove two tablespoons and set aside for the chicken. Melt butter in a large pot over medium heat until bubbling. Add seasoning mix and stir for 1 minute, until fragrant. Stir in tomato paste, then tomatoes, stock, sugar and vinegar. Leave to simmer (stirring occasionally) while chicken cooks.
Preheat oven to 180ºC (360ºF). Dice chicken into 2cm pieces. Sprinkle over the reserved two tablespoons of seasoning mix and toss to combine. Alternatively, place in a clean plastic bag and shake to coat.
Heat oil in a large frying pan over medium-high heat. Add chicken and cook until browned all over and almost cooked through. Add beans and cook for a further 2 minutes. Remove from heat.
Spray a large oven-safe dish with non-stick cooking spray. Place 1/2 cup enchilada sauce in the bottom of the dish. Spread each tortilla with two tablespoons enchilada sauce, then add spinach, chicken and bean mixture and a sprinkle of cheese in a line down the middle (use only 1 cup cheese). Roll up to enclose and place in baking dish. Spread enchiladas with remaining sauce and sprinkle with remaining cheese. Bake for 20 minutes.
Shred lettuce and dice capsicum. Mash avocado.
Serve enchiladas with lettuce, capsicum, generous dollops of avocado and sour cream, and a sprinkle of coriander (if using).
WINE MATCH: Try a Syrah Rosé.
GLUTEN-FREE OPTION: Use plain, gluten-free flour. Ensure chicken stock is gluten-free. Use gluten-free tortillas.
INGREDIENT SWAPS: You could use diced beef rump steak instead of chicken.
STORING AND REHEATING: Store enchiladas separately from salad. Reheat, covered with foil, in the oven. Enchiladas can also be reheated in the microwave.