Everyday Kitchen

Mexican · Dinner

Chicken enchiladas

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg · High-protein

Fill tortillas with cooked chicken and beans, then bake under a tomato-chili sauce. This draft starts with cooked chicken.

Prep
25 min
Cook
30 min
Total
55 min
Servings
4
Difficulty
Medium
Cuisine
Mexican
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of chicken enchiladas
Representative photograph of chicken enchiladas. This photograph is not a result of testing this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Sauce

Filling

Assembly

Equipment

Saucepan; frying pan; baking dish; oven; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Make the sauce · About 12 min

  1. Heat 20 ml neutral oil; cook 120 g onion, finely chopped for 5 minutes. Add 10 g garlic, minced; stir for 1 minute. Add 500 g passata, 1 tsp ground cumin, 1 tsp mild chili powder, ½ tsp salt and 100 ml water; simmer for 6 minutes. Heat oven to 200°C / 400°F.

Fill · About 10 min

  1. Mix 400 g cooked chicken, shredded, 240 g cooked black beans, drained, 100 g cheddar, grated. Spread a little sauce in a baking dish. Warm 8 tortillas briefly in a dry pan; fill and roll each tortilla. Arrange seam-down.

Bake · About 25 min

  1. Cover with remaining sauce and 80 g cheddar, grated. Bake for 20–25 minutes.

    Check: The filling must reach 74°C / 165°F and the edges should bubble.

Rest · About 5 min

  1. Rest for 5 minutes before lifting portions with a wide spatula.

Tips

  • Warm tortillas so they roll without tearing.
  • Include time to cook chicken separately if starting with raw meat.

Substitutions

  • Use cooked pinto beans instead of black beans.
  • Use corn tortillas, warmed well, instead of flour tortillas.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Make sauce and shred cooked chicken one day ahead; refrigerate separately.
  • Assemble just before baking to avoid very soft tortillas.

FAQ

Can I use raw chicken in the filling?

No. This draft requires cooked chicken before assembly.

Why are tortillas soggy?

Too much sauce or long storage after assembly can soften them.

Can I freeze portions?

Freeze cooled portions for up to two months; thaw in the fridge and reheat thoroughly.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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