Craving a comforting, flavourful meal that’s sure to be a hit with the whole family? Look no further than classic Chicken Enchiladas! These aren’t just any enchiladas; this recipe, as featured on BBC Food by Annie Rigg, delivers a perfect balance of a rich, homemade sauce, tender chicken, and that all-important layer of bubbling, melted cheese. Forget bland weeknight dinners – get ready for a taste of Mexican-inspired heaven!
One of the best things about this recipe is its approachability. Whether you’re a seasoned cook or just starting out, the steps are clear and the results are incredibly rewarding. Plus, with a preparation time of under 30 minutes and a cooking time of 30 minutes to an hour, it’s definitely achievable even on a busy schedule. It conveniently serves 4 people and is naturally egg-free, nut-free, and pregnancy-friendly.
Let’s dive into how to create this culinary delight!
What You’ll Need:
For the Enchilada Sauce (Tip: You can make this ahead of time!)
- 1 large onion, finely chopped
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp chilli powder
- ½ tsp ground cumin
- 500g/1lb 2oz passata
- 1 tbsp brown sugar
- 1 tbsp cider vinegar
- Salt and freshly ground black pepper to taste
For the Enchiladas
- 2 onions, sliced
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 3 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 red chilli, seeds removed, finely chopped
- 4 skinless, boneless chicken breasts, cut into thin strips
- 400g/14oz red kidney beans, drained and rinsed
- 8 flour tortillas
- 100g/3½oz cheddar, grated
To Serve
- 4 spring onions, trimmed and sliced
- 2 tbsp finely chopped coriander
- 1 large avocado, peeled and sliced
- 150ml/5fl oz soured cream
Getting Started: The Easy-Peasy Method
Follow these simple steps to create your mouthwatering chicken enchiladas:
- Start with the Sauce: In a medium saucepan, cook the finely chopped onion in olive oil over a low-medium heat for 7-8 minutes until soft and slightly browned. Add the crushed garlic and cook for another minute. Stir in the smoked paprika, dried oregano, chilli powder, and ground cumin and cook for just 30 seconds more, letting those aromas bloom.
- Simmer the Flavor: Pour in the passata, brown sugar, and cider vinegar. Season generously with salt and pepper. Bring to a gentle simmer and cook for about 20 minutes, or until the sauce has thickened slightly. Remove from the heat and, for that silky-smooth texture, blend until smooth.
- Prep for Assembly: Preheat your oven to 190C/170C Fan/Gas 5.
- Sauté the Veggies: Heat half of the remaining olive oil in a large frying pan over a medium heat. Add the sliced onions and peppers and cook for about 3 minutes until tender and starting to caramelise. Stir in the chopped garlic and red chilli and cook for a further 30 seconds. Remove the vegetables from the pan and set them aside.
- Cook the Chicken: Add the remaining olive oil to the same frying pan. Increase the heat slightly and cook the chicken strips until they are cooked through and golden brown.
- Combine the Filling: Return the cooked onion and pepper mixture to the pan with the chicken. Add half of your delicious enchilada sauce and the drained kidney beans. Season well and cook for just one more minute to bring all the flavours together.
- Roll ‘Em Up: Lay your flour tortillas flat. Divide the chicken and vegetable filling equally among them. Roll each tortilla tightly around the filling to form a cigar shape.
- Arrange and Sauce: Neatly arrange the rolled enchiladas seam-down in an ovenproof dish (roughly 20x30cm/8x12in). Pour the rest of the luscious enchilada sauce evenly over the top, making sure each one is well-coated.
- The Cheesy Crown: Scatter the grated cheddar cheese generously over the sauce.
- Bake to Perfection: Pop the dish into your preheated oven and bake for about 20 minutes. You’ll know they’re ready when the filling is piping hot and the cheese is gloriously bubbling, melted, and golden brown.
Serving Suggestions:
Once your enchiladas are out of the oven, scatter them with fresh spring onions and chopped coriander. Serve alongside slices of cool avocado and a dollop of tangy soured cream. These fresh toppings cut through the richness of the dish beautifully.
This Chicken Enchilada recipe is a fantastic option for a comforting family dinner or a casual get-together with friends. The make-ahead sauce is a brilliant time-saver, allowing you to assemble and bake closer to serving time.
Give this recipe a try and prepare for rave reviews! Enjoy every cheesy, saucy bite!
Ambari, creator of this blog, shares passions for travel, home decor, and recipes. Discover inspiration for home spaces, unique travel spots, and delicious meals that bring people together.