The BEST Homemade Chicken Enchiladas
Loaded with tender chicken and mozzarella cheese, wrapped in soft tortillas and smothered in the most delicious sauce, these easy homemade Chicken Enchiladas are guaranteed to go down a treat with whoever tries them!
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)
Nutrition
Calories: 943kcalCarbohydrates: 33gProtein: 45gFat: 71gSaturated Fat: 20gPolyunsaturated Fat: 13gMonounsaturated Fat: 32gTrans Fat: 0.2gCholesterol: 228mgSodium: 1803mgPotassium: 688mgFiber: 5gSugar: 3gVitamin A: 1694IUVitamin C: 5mgCalcium: 497mgIron: 4mg
Tried this recipe?Let us know how it was!