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Cheesy Chicken Enchiladas Recipe for Taco Tuesday

Chicken Enchiladas

A classic dish featuring tender shredded chicken rolled in tortillas, smothered in a savory homemade chipotle sauce, and baked under a blanket of melted cheese.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 620
Ingredients Method Notes

Ingredients
  

For the Enchilada Sauce
  • 2 tbsp olive oil
  • 2 cloves garlic finely minced
  • 2 tbsp plain flour
  • 2 tbsp chipotle paste in adobo sauce use less for milder heat
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 400 g tin of chopped tomatoes
  • 500 ml chicken or vegetable stock
  • 1 tsp sugar optional, to balance acidity
  • Salt and freshly ground black pepper to taste
For the Filling & Assembly
  • 500 g cooked chicken shredded (from about 2-3 chicken breasts)
  • 1 large onion finely chopped
  • 1 red bell pepper finely chopped
  • 1 tbsp olive oil
  • 8-10 medium flour or corn tortillas
  • 200 g mature cheddar cheese grated
  • 100 g Monterey Jack cheese grated (or use all cheddar)
  • Fresh coriander chopped (for garnish)
  • Sour cream to serve (optional)

Method
 

  1. Start the Sauce: Heat 2 tbsp of olive oil in a medium saucepan over a medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to let it burn.
  2. Toast the Spices: Stir in the plain flour, chipotle paste, smoked paprika, ground cumin, and dried oregano. Cook for another minute, stirring constantly. This step is crucial as it cooks out the raw flour taste and toasts the spices, deepening their flavour.
  3. Simmer the Sauce: Gradually whisk in the chicken stock to avoid lumps. Once smooth, add the chopped tomatoes and sugar (if using). Bring the mixture to a simmer, then reduce the heat and let it gently bubble away for 10-15 minutes, stirring occasionally, until it has thickened slightly. Season with salt and pepper to your liking.
  4. Prepare the Filling: While the sauce simmers, heat 1 tbsp of olive oil in a large frying pan over a medium-high heat. Add the chopped onion and red pepper and sauté for 5-7 minutes, until softened and lightly golden.
  5. Combine Filling Ingredients: Add the shredded chicken to the pan with the onion and pepper. Pour in about 200ml (a few large spoonfuls) of the prepared enchilada sauce – just enough to coat the chicken mixture. Stir everything together and cook for 2 minutes until warmed through. Remove from the heat.
  6. Assemble the Enchiladas: Preheat your oven to 180°C (160°C fan). Pour a thin layer of the remaining enchilada sauce into the bottom of a large baking dish (approx. 20x30cm). This prevents the enchiladas from sticking.
  7. Roll the Tortillas: What works best for me is to warm the tortillas for a few seconds in the microwave or a dry pan to make them more pliable. Spoon a generous amount of the chicken filling down the centre of each tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, arranging them snugly in the dish.
  8. Top and Bake: Pour the rest of the enchilada sauce evenly over the rolled tortillas, making sure they are well-covered. Sprinkle the grated cheddar and Monterey Jack cheese all over the top.
  9. Bake to Perfection: Place the dish in the preheated oven and bake for 20-25 minutes, or until the sauce is bubbling and the cheese is completely melted and turning golden brown at the edges.
  10. Rest and Garnish: Let the enchiladas rest for 5 minutes before serving. This helps them set up a little and makes them easier to serve. Garnish generously with fresh, chopped coriander and serve with a dollop of sour cream if you like.

Notes

For pliable tortillas that won't crack when rolling, warm them for a few seconds in a microwave or dry pan before filling. Let enchiladas rest for 5 minutes before serving.