Chicken enchiladas
Easier than you think
Everyone knows the familiar meal kits with ready-made seasoning mix packets for international dishes.
Convenient, but did you know it’s just as easy to make your own spice blend? And without any artificial additives. For this Tex-Mex classic, chicken enchiladas, you only need a few simple ingredients. Perfect for a busy weeknight when you don’t have much time but still want something good on the table.
Make your own seasoning blend
The base of this dish is the seasoned chicken filling. Instead of using a packet, simply mix dried oregano, ground cumin, and a pinch of cayenne pepper. These spices give the dish that classic Mexican flavor. Cook the chicken with the spices, then add tomato passata, half a crumbled chicken bouillon cube (0.18 oz), and a generous tablespoon of brown sugar. For vegetables and extra texture, stir in diced bell pepper. In just a few minutes, you’ll have a rich, flavorful sauce.
What are enchiladas?
Enchiladas are a traditional Mexican oven dish where tortillas are filled with a savory mixture, often chicken, ground meat, and or beans, then topped with sauce and cheese before baking. The word enchilada literally means “covered with chili,” referring to the sauce that’s typically poured over the top. In this version, we keep it simple but full of flavor.
From oven to table in 25 minutes
Once the filling is ready, fill the tortillas. This amount is enough for 8 medium flour tortillas. Roll them up and place them side by side in a greased baking dish. Sprinkle generously with shredded cheddar and bake. After 20 to 25 minutes, your homemade chicken enchiladas are ready.
Serve with sliced green onions and, if you like, a little sweet chili sauce for a touch of sweetness and heat. This chicken version is just as good as the ground beef version we shared earlier. And the best part is how easy it is. A comfort food classic the whole family will enjoy.
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Chicken enchiladas
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Chicken enchiladas filled with spiced chicken, bell pepper, and tomato sauce, topped with melted cheese and baked until warm and comforting.
Ingredients
- 1 lb boneless, skinless chicken breast
- 1/2 cup shredded sharp cheddar
- 1 1/4 cups tomato passata
- 8 medium flour tortillas
- 2 bell peppers
- 2 shallots
- 2 cloves garlic
- 1 bunch green onions
- 1/2 chicken bouillon cube (0.18 oz)
- 1 tablespoon packed brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- Sweet chili sauce, optional
- Olive oil
Instructions
- Preheat the oven to 375°F.
- Cut the chicken into bite-sized pieces. Finely chop the shallots and garlic. Heat a generous splash of olive oil in a large skillet and cook the chicken for 8 to 10 minutes until browned and cooked through. Add the shallots and garlic halfway through and cook until softened.
- Meanwhile, dice the bell peppers into small cubes.
- In a small bowl, mix the dried oregano, ground cumin, and cayenne pepper. Stir the spice mix into the chicken and combine well.
- Pour in the tomato passata along with the crumbled bouillon cube and brown sugar. Stir well, then add the diced bell peppers. Heat briefly, then turn off the heat.
- Spoon the filling into 6 to 8 medium tortillas and sprinkle with the shredded cheddar. Place them in a baking dish and bake for 20 to 25 minutes. Serve with sliced green onions and sweet chili sauce if desired.
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: Mexican
