Chicken Chilli Enchiladas

Last Updated on November 2, 2024 by Elby | The Tasteful Pantry

These Chicken Chilli Enchiladas consist of soft tortillas wrapped around a rich, bold filling, drizzled with a tomato sauce and topped with gooey, golden cheese. They are easier to make then you might think. Not to mention convenient for quick weeknight meals when you prepare beforehand. Use the leftover Chicken Chilli Soup as a filling, cook the recipe filling and refrigerate until you are ready to use, or assemble the whole dish ahead of time. Cover them tightly with foil, and store them in the fridge for up to two days before baking. This makes them ideal for busy weeknights when you want a delicious homemade meal without all the fuss.

Creative Chicken Enchiladas

Enchiladas are so versatile, from the filling to the wraps to the toppings.

Fillings: Add corn or other vegetables.

Heat: Add more jalapeños or fresh chilli or leave them out altogether.

Beans: Substitute the cannellini beans for black beans, red kidney beans, pinto beans or other similar beans of your choice.

Protein: Switch out the chicken in the enchiladas for pulled pork or beef mince. Or leave the meat out all together and increase the beans, for a vegetarian version.

Cheese: To ramp up the spice you might like to try jalapeño cheese or chipotle cheese. They both give a good kick and add a great depth of flavour to the dish.

Tortillas: Use traditional corn tortillas or try flour or gluten-free, and use whatever size you like. Mini street soft tacos also work, especially if you’re making a feast.

Toppings: Top the cooked Chicken Chilli Enchiladas with a range of refreshing accompaniments. Fresh diced tomatoes, sour cream, shallots, coriander, guacamole, a squeeze of lime… the list goes on.

So there you have it – everything you need to know to make the most delicious Chicken Chilli Enchiladas. Whether you’re cooking for yourself, your family, or a crowd of hungry guests, these enchiladas are sure to hit the spot.

Feedback & More

Did you try the Chicken Chilli Enchiladas? Let me know in the comments below. Cheers, Elby!

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Chicken Chilli Enchiladas

Recipe by Elby | The Tasteful Pantry

A bold chilli chicken and bean filling wrapped in tortillas, topped with a tomato sauce and finished with golden brown cheese.

Course: MainCuisine: MexicanDifficulty: Medium

5.0 from 2 votes

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Servings

4

servings

Prep time

25

minutes

Cooking time

55

minutes

Total time

1

hour 

20

minutes

Cook Mode

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Ingredients

• Chicken Chilli Filling

• 1 tsp oil

• 1 small red onion, chopped

• 1 clove garlic, chopped

• 1 red capsicum, diced

• 1 tsp cumin

• 1 tsp smoked paprika

• ground coriander

• 400 grams cannellini beans, with juice

• 400 grams diced tomatoes

• 1 cup salt-reduced chicken stock

• 1 tsp oregano, dried

• 2 cups cooked chicken, chopped or shredded

• 2 tbsp bottled jalapeños, chopped (alternatively, use 1 small fresh chilli, chopped)

• 1 tsp white sugar

• salt and pepper, to taste

• 1 cup cheddar, grated

• 1 tbsp fresh coriander, chopped

• Tomato Sauce

• 1 cup passata

• 2 tbsp tomato paste

• 1 tsp sugar

• 1 tsp oregano

• 1/2 tsp salt

• Assembling and Baking

• 8 tortillas (corn or flour)

• 1 1/2 cups grated cheese

• To Serve

• extra coriander, chopped

• sour cream (optional)

• guacamole (optional)

Directions

• Chicken Chilli Filling
• Heat the oil in a medium saucepan over medium-high heat and saute the onion for 1-2 minutes, or until soft.
• Add the garlic, capsicum, cumin, paprika and coriander and stir for 30 seconds.
• Stir in the beans, tomatoes, stock, oregano, chicken, jalapeños, sugar, salt and pepper. Half cover the pot and simmer for approximately 30 minutes, stirring occasionally.
• Once the mixture has reduced to a thick consistency stir in the cheese and coriander and set aside to cool slightly – place in the fridge or freezer if you want to cool the mix quickly.
• Tomato Sauce
• Blend all ingredients until well combined.
  You can also substitute for Pizza Sauce if you have some leftover.
• Assembling and Baking
• Heat the oven to 180C | 160C fan forced. Spray a baking dish with oil.
• Scoop one eighth of the filling down the middle of a tortilla, top with approximately 1 tablespoon of the cheese, roll and place seam side down in the baking dish. Repeat with the remaining tortillas, placing them side-by-side in the baking dish.
• Spread the prepared tomato sauce evenly over the tortillas and sprinkle with the remaining cheese.
• Bake in the preheated oven for approximately 20 minutes, or until heated through and the cheese has browned on top.
• To Serve
• Sprinkle with coriander and serve with a dollop of sour cream, guacamole and fresh diced tomato (or any other preferred toppings).
  
  
  If you have leftover White Bean Chicken Chilli, reduce it and use this for the filling. Why not check out my other Mexican-style recipes for a complete fiesta.

Notes

• Ramp up the spice with extra chilli to suit your tastes!

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