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, check out these other Tex Mex recipes:
Mexican-Style Pizzas • Chicken Fajita Bowls • Vegetarian Nachos • Loaded Mexican Fries • Greek-Style Nachos • Cheesy Pumpkin Quesadillas
CHICKEN ENCHILADAS
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.
Ingredients
ENCHILADA SAUCE
- 1/4 cup plain flour (38g)
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 40 g butter (1.4oz)
- 1 Tbsp tomato paste
- 400 g can crushed and sieved tomatoes (14oz)
- 1 cup chicken stock (250ml)
- 1 tsp sugar
- 1 tsp white vinegar
ENCHILADAS
- 600 g chicken breasts (1lb 5oz)
- 1 tsp olive oil
- 390 g can black beans, drained (14oz)
- 60 g baby spinach (2.1oz)
- 10 tortillas
- 1 1/2 cups grated colby cheese, divided (150g)
SALAD
- 1/2 large iceberg lettuce
- 1 orange capsicum
- 1 large avocado
- 200 g lite or regular sour cream (7oz)
- Handful fresh coriander (optional)
Instructions
PREPARE SAUCE
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.
COOK CHICKEN
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.
ASSEMBLE ENCHILADAS
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.
MAKE SALAD
Shred lettuce and dice capsicum. Mash avocado.
SERVE
Serve enchiladas with lettuce, capsicum, generous dollops of avocado and sour cream, and a sprinkle of coriander (if using).
Recipe Notes
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.
ALSO ON THE MENU
4 Comments
Thank you. Simple and very tasty. The whole family loved this. From a 3 year old and 12 year old to parents. Yum. Will be saving this one. Definitely a new family favourite. I’m glad I stumbled across your website!
That’s great to hear! I’m so pleased this went down well with everyone 🙂 thanks so much for your feedback Kirsty!
Fabulous recipe – much easier than i thought, and delicious – everyone loved it!
So pleased to hear that Claire! Thanks for taking the time to leave a review 🙂