Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade chicken enchiladas with a rich, spiced sauce and fillings of shredded chicken, beans, corn, and cheese. Saucy, flavorful, and deeply satisfying. A classic Mexican comfort dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 tortillas (, flour or corn (about 20cm/8" wide, Note 1))
- 1 tsp EACH onion powder, garlic powder, salt
- 1 tbsp EACH dried cumin powder, paprika, dried oregano
- 1/4 tsp black pepper
- 3/4 tsp cayenne pepper ((optional, adjust to taste))
- 2 tbsp olive oil
- 3 tbsp flour (, plain/all purpose)
- 2 cups (500ml) chicken stock/broth (, low sodium)
- 1.5 cups (375ml) tomato passata or US puree ((Note 4 sub))
- 600g / 1.2lb chicken breast (, sliced in half horizontally (or boneless thigh) (Note 2))
- 2 tbsp olive oil (, separated)
- 1/2 onion (, chopped)
- 2 garlic cloves (, finely minced)
- 1 red capsicum/bell pepper (, diced)
- 400g / 14oz refried beans ((Note 3))
- 400g/14oz canned corn (, drained (sub frozen 1 3/4 cups))
- 1/4 cup (65ml) water
- 1 cup (100g) cheese (shredded (Mexican cheese blend, Monterey Jack, cheddar))
- 1.5 cups (150g) cheese (, shredded)
- 2 tbsp coriander/cilantro (, roughly chopped)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 1272mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 677mg
- Calcium
- 299mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1272MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.