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Chicken enchiladas

Rolled tortillas stuffed with chicken and cheese under a smoky chipotle-tomato sauce, baked until bubbling.

70 min 30 min hands-on Serves 4 Mexican Kid friendly

Chicken enchiladas are rolled tortillas filled with chicken and cheese, smothered in a chilli sauce and baked until bubbling. The sauce soaks into the tortillas as they bake, making them tender and rich. They are a comforting, make-ahead bake for feeding a hungry table.

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • salt, to taste
  • 3 garlic cloves, finely chopped
  • 2 tbsp chipotle in adobo, or 2 tsp chilli powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 400 g chopped tomatoes, 1 tin
  • 250 ml chicken stock
  • 500 g cooked chicken, shredded; about one shop-bought roast chicken, or leftover roast
  • 250 g cheddar, grated, half for the filling, half on top
  • 8 corn or flour tortillas
  • 150 g sour cream, to serve
  • 1 small bunch coriander, leaves picked, to serve

Method

  1. Heat the oven to 190°C (170°C fan). Heat the oil in a saucepan over a medium heat and cook the onion with a pinch of salt until soft and golden, 6 to 8 minutes. Add the garlic, chipotle, paprika, cumin and oregano and stir for 1 minute, until fragrant.
  2. Pour in the tomatoes and stock, bring to a simmer and cook for 10 to 12 minutes, stirring now and then, until it starts to thicken. Blend until smooth with a stick blender (or a jug blender with the lid vented), then season with salt. It should pour like a thick soup; add a splash of water if not.
  3. Mix the chicken with half the cheddar and 6 tablespoons of the sauce. Spread a thin layer of sauce over the base of a baking dish about 20 by 30cm (22 by 33cm for large flour tortillas), so the enchiladas do not stick or dry out underneath.
  4. Warm the tortillas one of two ways, until soft and bendy so they roll without cracking. In a pan: a dry frying pan over a medium heat for 15 to 20 seconds a side (corn tortillas like a few seconds longer). In the microwave: wrapped in a damp tea towel for 30 seconds.
  5. Spoon a line of filling along each tortilla, roll it up snugly and lay it seam side down in the dish, packing them in a row. Pour over the rest of the sauce, making sure the ends are covered, and scatter with the remaining cheddar.
  6. Cover with foil and bake for 15 minutes, then uncover and bake for 10 to 15 minutes more, until the sauce bubbles at the edges, the cheddar is golden in spots and the middle is piping hot (75°C on a probe).
  7. Rest for 5 minutes, so the filling settles, then scatter with coriander and serve with a spoonful of sour cream on each portion, and a green salad or rice and beans alongside.

Tips

  • Lightly fry or warm the tortillas first so they roll without cracking.
  • Coat the base of the dish with sauce so the bottom enchiladas do not stick or dry out.
  • Cover with foil for most of the bake, then uncover at the end to brown the cheese on top.

Common questions

Can I assemble enchiladas ahead?

Yes, assemble them, cover, and refrigerate, then bake when ready. Add a little extra time if baking from cold.

Why do my enchiladas go soggy?

Too much sauce or under-warmed tortillas can cause it. Warm the tortillas first and use just enough sauce to coat.