If comfort food is your love language, these homemade chicken enchiladas are about to become a firm favourite. I'll show you how you can prep both the spice mix AND the sauce in advance to make this a 30 minute meal! Then you can enjoy homemade enchiladas - even when you're short on time.

I am not saying these enchiladas are authentic; I know they're not.
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But ingredient accessibility in the UK to make truly authentic enchiladas is lacking, so I make do with what we've got. This is a tried and tested recipe that I've been making for YEARS for my family and we love it. So I thought I'd share some joy with other families who'd like to make their own homemade enchiladas. The addition of mozzarella just makes the whole thing infinitely tastier, 'cause cheese is life.
Loaded with tender chicken and mozzarella cheese, wrapped in soft tortillas and smothered in the most delicious sauce, they’re guaranteed to go down a treat with whoever tries them!
Ingredients for Homemade Chicken Enchiladas

- Protein: Chicken (breast or thighs)
- Dairy: Mozzerella and Feta
- Vegetables: peppers and onion
- Herbs and Spices: cayenne (or chilli powder), oregano, garlic powder (or garlic paste), ground cumin, paprika and fresh parsley - see section below on how to batch prepare the homemade chicken enchilada spice mix so you have a ready-made blend that you can use again and again
- Tortillas
Ingredients for Homemade Enchilada Sauce

- Rue (thickening base): oil and plain flour (all-purpose)
- Herbs and Spices: cayenne (or chilli powder), oregano, ground cumin
- Chicken stock - I also use the cooking juices from the chicken (if making the sauce each time, although not if making in advance)
- White Wine or Cider Vinegar
- Tomato puree
How To Prep Chicken Enchiladas In Advance
Firstly, you can bulk prepare multiple 'dump-bags' of chicken and vegetables coated in the marinade and freeze until needed. Defrost in the fridge overnight and follow the recipe as required thereafter.
Then, if you also prep either the homemade chicken enchilada spice mix and/or the enchilada sauce in advance, you’ll:
- save money (from buying individual spices in bulk)
- reduce the time it takes to make a tasty meal at home
Pre-made mixes cost £1.25 for one meal for a family of 4.
Whereas buying all these spices and making your own homemade enchilada spice mix means you’ll get multiple uses for a fraction of the cost. Plus you'll have them to use in other meals too!
How To Make Homemade Enchilada Spice Mix (In Bulk)
Makes enough for 6 portions:
- 4 tablespoon cayenne (or chill powder)
- 4 tablespoon oregano
- 4 tablespoon garlic powder (or granules)
- 2 tablespoon cumin
- 2 tablespoon paprika
- 2 tablespoon salt
Then use approx. 2.5 - 3 tablespoon of homemade enchilada spice mix with 650-800g of protein (dependant on how many people you're feeding/individual family protein intake needs).
The spice mix can be stored in an airtight jar for up to 6 months.

How To Make Enchilada Sauce (In Bulk)
You can also make the enchilada sauce in bulk too, which saves even more time in the preparation stage. In this scenario, you would simply drain off the chicken juices rather than utilising them in your sauce.
Makes enough for 3 portions:
- 9 tablespoon oil
- 9 tablespoon plain flour
- 3 teaspoon cumin
- 3 teaspoon oregano
- 3 teaspoon cayenne (or chilli powder)
- 3 tablespoon cider vinegar (or white wine)
- 6 tablespoon tomato puree
- 1200ml chicken stock
Following the instructions in the method section below on how to make enchilada sauce or the recipe card at the bottom of this post. Then divide the sauce into 3 containers and you can either freeze or refrigerate until needed. If freezing the sauce - defrost in the fridge overnight before using.

How to make Homemade Chicken Enchiladas
Start by adding the ingredients for marinade into a bowl. You will need the oil, cayenne, oregano, garlic powder, ground cumin, paprika and salt. Cut the chicken breast into bite sized pieces and stir through marinade. Prepare the peppers and onion by peeling and slicing.



Add all ingredients to pan (marinated chicken and prepared vegetables) and fry until cooked through. I drain off the cooking liquid (from the chicken and veg) into a measuring jug to use in my enchilada sauce mix. Mix through the grated mozzarella which will melt with the heat from the chicken - leave this to one side whilst you prepare the sauce.



Start making the enchilada sauce by preparing a base rue by mixing together the oil and plain flour. Then add cumin, oregano, cayenne, vinegar and tomato puree - stir to combine and heat through for 1 minute on medium heat on the hob.


Dissolve the chicken stock cube cube in in hot water to reach total volume of 400ml liquid in measuring jug (whether or not you are using the chicken juices). Start to pour the chicken stock in, whilst stirring continuously, and the sauce will thicken.


Now you need to assemble the homemade enchiladas. Pre heat your oven then fill the tortillas with chicken enchilada filling and add them, once filled, to an oven proof dish. Pour over the sauce and bake enchiladas in oven for 15-20 minutes. Top your homemade chicken enchiladas with the frenshly crumbled feta cheese and chopped parsley.




Storage and Reheating
Both the marinated chicken and/or cooked chicken for homemade Chicken Enchiladas can be stored in the fridge for 4 days or freezer for 3 months.
Once the chicken enchiladas are fully cooked and baked, to reheat - microwave until piping hot.
If you know you aren't going to use the full portion, then I wouldn't add the feta and parsley on top. Simply serve the garnish on each serving as its eaten.
Other Recipes You'll Love
If you like this recipe for homemade Chicken Enchiladas, then why not try these recipes that I think you'll also love:
- Classic Chilli Con Carne
- Homemade Chunky Guacamole (without garlic)
- Nandos Chicken Wrap with Halloumi



If you have any questions please leave a comment and I'll get back to you. Or I would really appreciate it if you left me a review below.
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The BEST Homemade Chicken Enchiladas
Ingredients
Chicken Marinade
- 650 g chicken breast or chicken thighs - chopped into bite sized chunks
- 4 tablespoon oil
- 1 tablespoon cayenne or chill powder
- 2 teaspoon oregano
- 1 teaspoon garlic powder or garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
Other Enchilada Ingredients
- 2 peppers chopped
- 1 onion chopped
- 175 g mozzarella grated
- 6 white tortillas
- 200 g feta cheese
- fresh parsley optional
Enchilada Sauce/Topping
- 3 tablespoon oil
- 3 tablespoon plain flour
- 2 tablespoon tomato puree
- 1 tablespoon vinegar cider or white wine vinegar
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon cayenne or chilli powder
- 1 chicken stock cube
- 400 ml water or as much as it takes to reach 400ml if using chicken juices from cooking - See Notes
Instructions
Chicken Enchiladas Filling
- Add ingredient for marinade 4 tablespoon oil, 1 tablespoon cayenne, 2 teaspoon oregano, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon paprika 1 teaspoon salt into a bowl
- Cut 650 g chicken breast into bite sized pieces and stir through marinade then prepare the 2 peppers and 1 onion by peeling and slicing
- Add all ingredients to pan (marinated chicken and prepared vegetables) and fry until cooked through - approx 10 minutes
- I drain off the cooking liquid (from the chicken and veg) into a measuring jug to use in my enchilada sauce mix as it adds more flavour and I also don't want unnecessary liquid in my enchilada chicken mix
- Mix through 175 g mozzarella (grated) which will melt with the heat from the chicken - leave this to one side whilst you prepare the sauce
Enchilada Sauce
- Create a base rue by mixing together 3 tablespoon oil and 3 tablespoon plain flour, then add 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon cayenne, 1 tablespoon vinegar and 2 tablespoon tomato puree - stir to combine and heat through for 1 minute on medium heat on the hob
- Dissolve 1 chicken stock cube cube in 400 ml water (or as much as it takes to reach 400ml total volume of liquid in measuring jug if using retained juices from cooking the chicken - See Notes)
- Start to pour the chicken stock in, whilst stirring continuously, and the sauce will thicken
Enchilada Assembly
- Pre heat oven to 190C (fan) / 210C conventional / 375F
- Fill 6 white tortillas with chicken enchilada filling and add them, once filled, to an oven proof dish
- Pour over the sauce and bake enchiladas in oven for 15-20 minutes
- Top with crumbled 200 g feta cheese and fresh parsley (finely chopped)





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