Let's talk about the kind of chicken enchiladas that make you forget about the takeout menu permanently.
We're aiming for plump, generously stuffed rolls, bursting with juicy, flavourful filling, and smothered in a sauce that stays saucy.
There's a certain magic that happens when you build an enchilada from the ground up.
It’s a world away from the dusty, one-note flavour of packet spice mixes and the sometimes tinny taste of bottled sauces.
Forget the little packets, this is where your kitchen starts to smell incredible.
We're making one master mix of cumin, paprika, oregano, garlic and onion powder, salt, and pepper that will season both the chicken and the sauce, creating a beautiful, cohesive taste.
Start by making a simple roux with olive oil and flour, cooking it just for 20 seconds to get rid of the raw flour taste.
Whisk in a good portion of your homemade spice mix, the chicken broth, and the tomato passata, then let it bubble away until it thickens into a luxurious, velvety sauce.
Coat your thinly sliced chicken in oil and a generous amount of the enchilada seasoning, then sear it quickly in a hot pan.
In that same flavour-packed pan, sauté your onion, garlic, and capsicum before stirring in the refried beans, corn, the chopped chicken, and a splash of water.
Let the filling cool just slightly so it's easier to handle, then lay out your first tortilla.
Spoon a hearty 2/3 cup of the filling onto the lower third, add a little sprinkle of cheese, and roll it up snugly, placing it seam-side down in your baking dish.
Smear a little sauce on the bottom of the dish first, this is a genius little trick that stops the enchiladas from sliding around.
Arrange all your plump enchiladas, pour every last bit of that sauce over the top, and finish with a mountain of shredded cheese before baking until golden and bubbly.
Flour tortillas are wonderfully soft and pliable, making them easy to roll without cracking.
Corn tortillas offer a more traditional, authentic flavour and texture, but they benefit from a quick warm-up in a pan to make them flexible.
You can assemble the entire dish a day ahead, cover it tightly, and keep it in the fridge until you're ready to bake it.
For freezing, cool the sauce and the rolled enchiladas completely separately before assembling and freezing, this prevents the tortillas from becoming a soggy mess.
A big, crisp green salad with a sharp lime vinaigrette provides a refreshing contrast to the rich, cheesy enchiladas.
For a true fiesta, add bowls of cool sour cream, chunky guacamole, and a vibrant pico de gallo for everyone to dollop on top as they please.
When you pull that bubbling, golden dish from the oven, you’ve created more than just a meal.
You’ve made a centrepiece, a conversation starter, and a memory, all wrapped up in one incredibly delicious package.
Chicken Enchiladas made from scratch – juicy, cheesy and full of flavour! There’s a few components to homemade enchiladas, but it is absolutely worth the effort with flavour you can never achieve with packet spice mixes and bottled enchilada sauce. The foundation of this recipe is a double-duty Enchilada Spice Mix that flavours the homemade Enchilada Sauce and also seasons the chicken filling. Plump, generously stuffed, and saucy—not dry or skimpy—these enchiladas are a crowd-pleasing centerpiece for any Mexican-inspired meal.
Servings 6
Serving Size 1 enchilada
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.