Last Updated on 18 April, 2026 by Elby | The Tasteful Pantry
Chicken chilli enchiladas are a Mexican and Southern American inspired dish made with 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 the 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.
Other Easy Mexican Recipes
- White Bean Chicken Chilli
- Mexican spice Mix (Taco Seasoning)
- Mexican Beef Bowls
- Tomato, Bacon and Bean Soup
- Chicken Tacos with Corn Salsa
Creative Chicken Chilli 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.
Chicken Enchilada Recipe Nutritional Information
The figures used in the chicken enchilada recipe are estimates only. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.
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Chicken Chilli Enchiladas
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Chicken Chilli Filling
- 1 tsp oil
- 1 small onion - red or brown, diced
- 1 clove garlic - finely chopped
- 1 red capsicum - diced
- 1 tsp cumin - ground
- 1 tsp paprika - smoked
- 1 tsp coriander - ground
- 400 grams cannellini beans - with juice
- 400 grams tomatoes - tinned, crushed or diced
- 240 ml chicken stock - or vegetable, salt-reduced
- 1 tsp oregano - dried
- 2 cups cooked chicken - chopped or shredded
- 2 tbsp pickled jalapeños - chopped (alternatively, use 1 small fresh chilli, finely chopped)
- 1 tsp white sugar
- salt and pepper - to taste
- 1 cup cheddar - grated
- 1 tbsp fresh coriander - roughly chopped
Tomato Sauce
- 240 ml passata
- 2 tbsp tomato paste
- 1 tsp sugar
- 1 tsp oregano - dried
- ½ tsp salt
Assembling and Baking
- 8 tortillas - corn or flour
- 1½ cups cheese - grated
Optional for Serving
- extra coriander - chopped
- sour cream
- guacamole
Instructions
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 180°C | 160°C 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).
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
Very nice for dinner. Looking forward to leftovers for lunch already.