February 21, 2024

Chicken Chilli Enchiladas

5.0 from 2 votes

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. Either cook the 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: Leave a comment below to let me know how the Chicken Chilli Enchiladas were. Cheers, Elby!

Want a taste of something more? Check out my other Mexican-style recipes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest tips and info.

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

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

623

kcal

Total time

hour

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
sugar
oregano
pinch salt
Assembling & Baking
8 tortillas (corn or flour)
1 ½ 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.
Assembling & 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.