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Chicken enchiladas topped with melted cheese and garnished with sour cream and coriander
Cheesy and flavorful enchiladas filled with chicken, beans, and corn

Chicken Enchiladas

Author: Flavelo
Recipes Main Courses Quick Meals
This dish is one of the most brilliant inventions of Mexican cuisine, where saving leftovers meets indulgent flavours. The essence lies in the play of textures: the tortilla edge becomes crispy in the hot oven, while the centre absorbs the spicy sauce and meat juices, remaining butter-soft inside. Not just a simple stuffed pasta, but a baked, juicy casserole experience where cheese and sauce become one with the dough.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Large frying pan (for filling)
  • Ovenproof dish or roasting tin (approx. 20x30 cm)
  • Spatula or wooden spoon
  • Grater
  • Serving spoon

Allergen Information

⚠️ Cereals containing gluten (tortillas)
⚠️ Milk (cheese, soured cream)

Instructions

1 ✓

Preheat oven to 180°C. Heat olive oil in a frying pan over medium heat, sauté the chopped onion until translucent, then add crushed garlic and fry for another half minute until fragrant.

Tip: Add garlic only at the end because it can turn bitter (burn) in moments at high heat.
2 ✓

Fold in the shredded chicken, rinsed beans, sweetcorn, cumin, chilli powder, and salt. Mix thoroughly and heat through for 3-5 minutes until spices become fragrant.

Tip: Heating the spices 'wakes up' the essential oils, making the flavour much more intense than if just sprinkled in cold.
3 ✓

Take a heatproof dish and spread a thin layer (approx. 3-4 tbsp) of enchilada sauce on the bottom.

Tip: This layer prevents the tortilla sticking and burning to the dish bottom during baking.
4 ✓

Fill the tortillas: put a portion of chicken filling in the middle, sprinkle with a little cheese, roll tightly, and place in the dish seam-side down. Repeat until the dish is full.

Tip: Warm the tortillas in microwave or pan for a few seconds before filling. Warm dough is more pliable and won't crack when rolling.
5 ✓

Pour remaining enchilada sauce evenly over the rolled tortillas, ensuring edges are covered.

Tip: Where sauce doesn't touch the dough, it can dry hard in the oven. The goal is for the dough to absorb the juice.
6 ✓

Sprinkle generously with remaining grated cheddar, then place in the hot oven. Bake for 20-25 minutes until cheese is fully melted and bubbling golden.

Tip: Browning of cheese (Maillard reaction) gives that distinctive roasted taste everyone loves.
7 ✓

Let cool for 5 minutes before serving, then garnish with soured cream and fresh coriander.

Tip: During resting, juices thicken slightly, making the dish easier to slice.

Recipe FAQ

Why did the tortilla get soggy?
You likely put too much sauce underneath, or didn't bake at a high enough temperature. The tortilla stays good if the sauce coats it rather than 'swimming' in it.
Can I use corn tortillas?
Yes, that's more authentic, but handle with care as they break more easily when rolling. Worth warming slightly in oil beforehand.
What if I don't have enchilada sauce?
You can make a quick version by boiling together tomato sauce, chilli powder, cumin, and a little chicken stock.

Ingredients

  • 500 g Cooked chicken (shredded with a fork)
  • 8 pcs Flour tortillas (medium size)
  • 400 ml Enchilada sauce (or spicy tomato sauce)
  • 200 g Cheddar cheese (grated)
  • 100 g Soured cream
  • 200 g Black beans (tinned, rinsed)
  • 150 g Sweetcorn (tinned or frozen)
  • 1 pc Onion (finely chopped)
  • 2 cloves Garlic (crushed)
  • 20 ml Olive oil
  • 5 g Ground cumin
  • 5 g Chilli powder
  • 5 g Salt
  • 10 g Fresh coriander (chopped with stalks)