3.5/5 rating (11 votes)

Chicken Enchilada

Spicy Mexican bake

  • Heat Medium
  • Serves 4
  • Dietary Info LACTOSE-FREE
  • Prep 20 mins
  • Cook 30 mins
Chicken Enchilada

Enchillada's can be made with all different types of fillings from left over chicken to beef with a mole or a chilli sauce.

Hari says

Enchiladas originate from Mexico where the act of wrapping a corn tortilla around other ingredients was a traditional way of consuming food. The original street food enchilada was a just corn tortilla dipped into sauce without a filling, but now they are used to wrap all kinds of different things, topped with different sauces and smothered in cheese. 

There are lots of different types of enchilada recipes, from having a spicy chilli sauce, a fresh mole sauce, a herby salsa verde or even a cream sauce. For this recipe I'm using leftover chicken but you can use beef, turkey, lamb, or vegetables for the filling and make a sauce you like to top them with. 

I made a classic enchilada sauce with chipotle chilli powder and it was very spicy, so opt for milder chilli if you don't like it too hot. For the cheese you can use an American style cheese with chilli or stick to a good old cheddar. Either way, its a great family dish and the kids love it!

  • Ingredients
  • Method

Enchilada Sauce

  • 2 tbsp rapeseed oil
  • 2 tbsp plain flour
  • 4 tbsp mild chili powder (Pasilla/ancho or chipotle for a hotter sauce)
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp cumin seeds, ground
  • ½ tsp dried oregano
  • 500ml chicken or vegetable stock
  • 1-2 tbsp tomato puree


  • 2 tbsp rapeseed oil
  • 1 onion, peeled and diced
  • 1 red pepper, sliced
  • 4 mushrooms, sliced
  • 600 chicken thigh/breasts, sliced / leftover chicken shredded
  • 1 green chilli, chopped
  • 1 tsp sea salt and freshly-cracked black pepper
  • 400g tin black beans/pinto beans/aduki beans, drained
  • 8 large tortillas, corn or wheat
  • 300g cheese, grated


  • fresh coriander, chopped, jalapeños, chopped red onions, avocado, sour cream.


Enchilada Sauce

  1. Add the oil and flour to a pan and whisk to make a roux.
  2. Add the chilli powder, garlic powder, salt, cumin, oregano and mix through.
  3. Pour in the stock and tomato puree then whisk, bring to a boil then leave to simmer until thick. Set to one side.


  1. Heat a little oil in a pan and add your sliced onion. Cook for 10 minutes until soft.
  2. Add the veg of your choice – sliced peppers, mushrooms and add the chopped green chillies.
  3. Cook for 4-5 minutes. Stir in the chicken and add your strained beans.
  4. Stir and leave to simmer
  5. Get your tortillas ready, ideally use corn ones but you can use wheat ones if that’s what you have.
  6. Grate your cheese and set to one side.
  7. Remove the filling from the heat and set to one side.
  8. Prep your toppings.

Assembling your enchiladas

  1. Spread a generous spoonful of enchilada sauce over a tortilla.
  2. Spoon the filling mixture down the centre of the tortilla and sprinkle some grated cheese over the filling and roll it up.
  3. Arrange the enchilada in a baking dish and repeat with the remaining tortilla’s.
  4. Pour any remaining sauce on top of the enchiladas and sprinkle extra cheese over the top. Bake the enchiladas for about 30 minutes in 180ºC.
  5. They will cook through and get a little crispy. Remove the tray from the oven and served with the delicious toppings..

This goes well with

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