Mouthwatering shredded chicken in a rich spicy sauce make up the filling for these Chicken Enchiladas. Then you load it up with cheese and bake it under it is all melty and gooey. These easy enchiladas are the ultimate Mexican comfort food. Easy to adapt and they freeze really well too.
We love any kind of Mexican food, however burritos and tacos can get a little messy. Which is why we love enchiladas so much. All of our favourite Mexican flavours wrapped up in their little tortilla blankets and covered in sauce and cheese. These are great for feeding a crowd, so why not invite your friends round and make a couple of dishes of this.
We have made chicken enchiladas hundreds of times (that is no exaggeration) and these really are the BEST EVER! We have worked hard to give you the best rich and spicy enchilada sauce too.
Why should you try it?
✔ The ultimate Mexican comfort food.
✔ Just ??? calories a portion
✔ A good way to introduce kids to spicy food
✔ Freezes well
✔ Great for batch cooking
✔ Easy to customise and adapt.
The sauce will really make or break your enchiladas, as that is where the flavour is at. This is the BEST EVER enchilada sauce, as we have spent years perfecting it. It’s rich and spicy and just brings everything together.
It’s a simple sauce, with just a few ingredients and only takes a couple of minutes to prepare, but it really is worth doing it yourself rather than buying a jar of it. We use a tomato base, with some oil for flavour and flour to thicket it and a spice blend made up of chilli, cumin, garlic, oregano, onion and a pinch of sugar for sweetness.
What Vegetables Can You Add To Chicken Enchiladas?
This recipe is a great opportunity to get some extra vegetables in your meal. We kept it classic with onions, mushrooms and peppers. However, there is no reason why you can’t add a variety of other vegetables. Chunky veg like courgette, aubergine and carrots would work well. You could also add some greens like shredded spinach or kale.
Do You Have To Use Chicken?
Shredded chicken is a great way to keep these easy chicken enchiladas lean and filling, however you could use shredded beef instead. Why not try our Slow Cooker Pulled Beef recipe, and use that as a filling. Alternatively, you could just use roasted vegetables, or even prawns and salmon.
Can You Freeze Chicken Enchiladas?
Yes, these can be frozen, however the tortillas can get a little soggy when reheated. So, if you are planning on making them just to freeze them (we did that before our baby was born), then freeze the rolled up enchiladas and the sauce separately and then pour the sauce on top and then add the cheese just before baking.
What To Serve Chicken Enchiladas With
Let’s talk about the toppings first. We like to add a dollop of sour cream, some chopped avocado and tomatoes, jalapeno slices and some fresh coriander. Having a few fresh toppings just lightens the whole dish up.
We wouldn’t usually serve these with anything else, as we would happily eat a whole pan of them. However, if you want to have less enchiladas, then you can serve this with a big green salad.
- Cover the pan in foil before putting it in the oven, as this will keep the chicken nice and moist.
- You could serve these easy chicken enchiladas with a big green salad.
- We used cheddar on top of ours, but you could use a mixture of shredded cheeses that melt well.
- Feel free to swap the chicken out for shredded beef, prawns or even just extra vegetables.
- Add some extra greens by stirring in some shredded spinach or kale.
How To Make Chicken Enchiladas – step by step:
Want to try some other Mexican recipes? How about these:
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DON’T FORGET TO RATE THE RECIPE ↓
- 300 g chicken breasts diced
- 500 g passata
- 200 ml water
- 1 tbsp red chilli flakes (less if you want it less spicy)
- 1 tbsp paprika
- 1 tbsp cumin
- 2 tbsp fresh coriander chopped
- 2 garlic cloves crushed
- 2 onions finely diced
- 4 peppers sliced
- 16 mushrooms sliced
- 8 whole wheat tortillas
- 2 jalapenos sliced
- 100 g cheddar cheese grated
- Put the chicken, passata, water, chilli flakes, paprika, cumin, coriander, garlic and onions in a slow cooker and cook on high for 4 hours. Once cooked, remove chicken with a slotted spoon and put in a bowl and using 2 forks, pull the chicken and shred. Keep the sauce in the slow cooker.
- Cook the peppers and mushrooms in a little oil for 5 minutes, until softened.
- Take a tortilla, add some pulled chicken and some peppers and mushrooms and roll up and put in a dish. Repeat with all the tortillas.
- Pour about half of the sauce remaining in the slow cooker over the tortillas in the dish, add the jalapeños and then sprinkle over the cheese.
- Bake at 220C/400F for 20 minutes, until the cheese starts to brown.