Cheesy Comforting Chicken Enchiladas Bake

Satisfy Your Cravings with These Cozy Chicken Enchiladas

These Chicken Enchiladas are bursting with flavor and come together in less than an hour, making them a quick and delicious option for dinner. Perfectly seasoned chicken wrapped in tortillas and smothered in a homemade sauce, they’re bound to become a family favorite. As someone who loves to bring my family together around the table, I can’t wait to share this warm and comforting recipe with you. So grab your apron and let’s get cooking!

Cozy Chicken Enchiladas

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These Chicken Enchiladas are bursting with flavor and come together in less than an hour, making them a quick and delicious option for dinner.

• Author: anytimesrecipegmail-com
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: None

Ingredients

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• 8 tortillas (flour or corn, about 20cm/8" wide)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1 tbsp dried cumin powder
• 1 tbsp paprika
• 1 tbsp dried oregano
• 1/4 tsp black pepper
• 3/4 tsp cayenne pepper (optional)
• 2 tbsp olive oil
• 3 tbsp flour (plain/all-purpose)
• 2 cups (500ml) chicken stock/broth (low sodium)
• 1.5 cups (375ml) tomato passata or US puree
• 600g (1.2lb) chicken breast, sliced in half horizontally
• 2 tbsp olive oil (separated)
• 1/2 onion, chopped
• 2 garlic cloves, finely minced
• 1 red capsicum/bell pepper, diced
• 400g (14oz) refried beans
• 400g (14oz) canned corn, drained
• 1/4 cup (65ml) water
• 1 cup (100g) cheese, shredded (use Mexican cheese blend, Monterey Jack, or cheddar)
• 1.5 cups (150g) cheese, shredded
• 2 tbsp coriander/cilantro, roughly chopped

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Instructions

1. Start by mixing all the seasoning spices—onion powder, garlic powder, salt, cumin, paprika, oregano, black pepper, and cayenne.
2. In a saucepan over medium heat, add 2 tbsp of olive oil. Stir in the flour and cook for a minute, then gradually whisk in the chicken stock and tomato passata. Add half of the spice mixture and let it simmer for 5-10 minutes.
3. In a separate skillet, heat 2 tbsp of olive oil. Sauté the chopped onion and minced garlic until fragrant. Add in the chopped bell pepper and cook until tender. Stir in the sliced chicken breast and the remaining seasoning mix, cooking until the chicken is fully cooked. Add in the refried beans, canned corn, and water, mixing well.
4. Preheat your oven to 180°C (350°F). Spread a spoonful of the enchilada sauce on the bottom of a baking dish. Fill each tortilla with the chicken mixture, roll it up, and place seam-side down in the baking dish. Pour the remaining sauce over the top and sprinkle with shredded cheese. Bake for 25-30 minutes or until the cheese is bubbly and golden.

Notes

For added flavor, marinate the chicken in the seasoning mix for an hour before cooking. Use fresh vegetables or your favorite leftovers to spice up the filling.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 70mg

Why You Should Make These Delightful Enchiladas

If you’re looking for a satisfying meal that pleases everyone, look no further. Enchiladas not only offer a delightful combination of textures and flavors, but they also allow for some delicious customization. Plus, they’re an excellent way to use leftover chicken or veggies. Trust me, once you serve these enchiladas, your family will be asking for seconds!

How to Create Your Own Chicken Enchiladas

Ingredients:

• 8 tortillas (flour or corn, about 20cm/8″ wide , Note 1)
• 1 tsp each of onion powder, garlic powder, and salt
• 1 tbsp each of dried cumin powder, paprika, and dried oregano
• 1/4 tsp black pepper
• 3/4 tsp cayenne pepper (optional, adjust to taste)
• 2 tbsp olive oil
• 3 tbsp flour (plain/all-purpose)
• 2 cups (500ml) chicken stock/broth (low sodium)
• 1.5 cups (375ml) tomato passata or US puree (Note 4 sub)
• 600g / 1.2lb chicken breast (sliced in half horizontally, or boneless thigh—Note 2)
• 2 tbsp olive oil (separated)
• 1/2 onion (chopped)
• 2 garlic cloves (finely minced)
• 1 red capsicum/bell pepper (diced)
• 400g / 14oz refried beans (Note 3)
• 400g / 14oz canned corn (drained, sub frozen 1 3/4 cups)
• 1/4 cup (65ml) water
• 1 cup (100g) cheese (shredded, use Mexican cheese blend, Monterey Jack, or cheddar)
• 1.5 cups (150g) cheese (shredded)
• 2 tbsp coriander/cilantro (roughly chopped)

Directions:

1. Enchilada Seasoning: Start by mixing all the seasoning spices—onion powder, garlic powder, salt, cumin, paprika, oregano, black pepper, and cayenne. This mixture will be used both for the filling and the sauce.
2. Enchilada Sauce: In a saucepan over medium heat, add 2 tbsp of olive oil. Stir in the flour and cook for a minute, then gradually whisk in the chicken stock and tomato passata. Add half of the spice mixture and let it simmer for 5-10 minutes.
3. Chicken Filling: In a separate skillet, heat 2 tbsp of olive oil. Sauté the chopped onion and minced garlic until fragrant. Add in the chopped bell pepper and cook until tender. Stir in the sliced chicken breast and the remaining seasoning mix, cooking until the chicken is fully cooked. Add in the refried beans, canned corn, and water, mixing well.
4. Assemble and Bake: Preheat your oven to 180°C (350°F). Spread a spoonful of the enchilada sauce on the bottom of a baking dish. Take each tortilla, fill it with the chicken mixture, and roll it up. Place seam-side down in the baking dish. Once all tortillas are in the dish, pour the remaining sauce over the top and sprinkle with shredded cheese. Bake for 25-30 minutes or until the cheese is bubbly and golden.

How to Serve These Cozy Enchiladas

Serve your chicken enchiladas hot out of the oven with a sprinkle of fresh cilantro or a dollop of sour cream on top. They pair wonderfully with a crisp green salad or some homemade guacamole on the side.

How to Store Your Enchiladas

If you find yourself with leftovers (which can be hard to imagine), store them in an airtight container in the fridge for up to three days. Reheat in the oven or microwave before enjoying again.

Pro Tips for Perfect Enchiladas

• For added flavor, marinate the chicken in the seasoning mix for an hour before cooking.
• Use fresh vegetables or your favorite leftovers to spice up the filling.
• If you’re making these for a crowd, feel free to double the recipe and freeze half for later!

Variations You Can Try

These enchiladas are super versatile! Swap the chicken for shredded beef or even black beans for a vegetarian twist. You can also change up the toppings—try adding sliced avocados, fresh jalapeños, or even a drizzle of lime juice for an extra kick.

FAQs

1. Can I make chicken enchiladas ahead of time? Absolutely! You can prepare everything and assemble the enchiladas a day in advance. Just cover them tightly in the fridge and bake them right before serving.

2. What type of cheese works best? While any shredded cheese will work, I recommend a blend of mild cheeses like Monterey Jack or a Mexican blend for optimal flavor.

3. Can I use leftover rotisserie chicken? Yes, using leftover rotisserie chicken is a fantastic way to save time and infuse extra flavor into your dish!

Enjoy these heartwarming Chicken Enchiladas with your family, and let the cozy moments around the table begin!