Cheesy Chicken Enchiladas
Servings: 4 servings
Calories: 960kcal
These Cheesy Chicken Enchiladas are a comforting family favourite. Packed with tender chicken, corn and cheese, smothered in a quick homemade enchilada sauce, then topped with pickled onions and smashed avocado – these enchiladas are everything you want for a satisfying dinner, made easy.
Ingredients
QUICK PICKLED ONION
- 1 small red onion, finely sliced
- 1 tbsp white sugar
- 60 ml red wine vinegar
- 60 ml water
SEASONING
- 1 tbsp ground cumin
- 1 tbsp sweet paprika
- 1 tbsp dried oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
SMASHED AVOCADO
- 1 small avocado
- ½ lime, juiced
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
CHICKEN
- 600 g boneless, skinless chicken breast (2 large breasts)
- 2 tbsp olive oil
- 60 ml water
ENCHILADA SAUCE
- 1 brown onion, diced
- 1 tbsp freshly minced garlic
- 1 tbsp apple cider vinegar (can be substituted with red wine vinegar or white vinegar)
- 700 g passata
- 60 ml water
- 1 tbsp brown sugar
ASSEMBLY
- 200 g corn kernels (fresh, frozen or canned)
- 250 g shredded cheddar or Mexican cheese blend
- 8 regular flour tortillas
- ¼ bunch finely chopped coriander (cilantro), to serve
Instructions
- Make the quick pickled onion – Add the ingredients to a medium bowl and toss to combine. Allow to sit until ready to serve.
- Make the seasoning – In a small bowl, combine the seasoning ingredients and set aside.
- Make the smashed avocado – In a small bowl, mash the avocado using a fork. Add the lime, salt and pepper and stir to combine.
- Prep the chicken – Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
- Sprinkle half of the seasoning over the chicken. Use your hands to coat the chicken evenly. Reserve the other half of the seasoning for the enchilada sauce.
- Cook the chicken – Heat the olive oil in a deep, heavy-based pan with a lid over medium heat. Add the chicken and cook for 5–6 minutes on each side, with the lid on, until just cooked through. Add the water at the halfway mark to stop the chicken sticking and to aid in the cooking process.
- Remove the chicken from the pan and set aside on a plate. Once the chicken is cool enough to handle, shred it using two forks, your fingers, or chop it using a knife.
- Make the enchilada sauce – To the same pan over medium–high heat, add the onion and garlic – no need to add more oil. Cook, stirring, for 2–3 minutes until softened.
- Deglaze the pan with the apple cider vinegar and cook, stirring, for 30 seconds.
- Add the passata, water, sugar and the remaining seasoning mix and stir to combine. Reduce the heat to low and cook for 2 minutes. Remove from the heat and set aside.
- Combine the filling ingredients – In a large bowl, place the shredded cooked chicken, 125 g (½ cup) of the enchilada sauce, the corn and 125 g (1 cup) of the cheese. Stir to combine.
- Assemble and bake – Spread 125 g (½ cup) of the enchilada sauce in the base of a large baking dish.
- Working with one tortilla at a time, add roughly ½ cup of the chicken filling to the top third of the tortilla. Roll the tortilla up and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Spoon the remaining enchilada sauce over the tortillas. Sprinkle with the remaining 125 g (1 cup) of cheese.
- Bake for 10 minutes or until the cheese is melted and bubbling.
- Serve – Spoon the smashed avocado on top of the enchiladas, followed by the pickled onion and a sprinkling of coriander. Serve immediately.
Notes
Make Ahead
Assemble the enchiladas up to 3 days in advance and store covered and refrigerated. Ensure that the enchilada sauce is fully cooled before spooning on the top of the tortillas (this stops the tortillas absorbing too much sauce). Bake covered with foil at 200°C (400°F) (180°C/350°F fan-forced) for 15 minutes, then uncovered for 10 minutes until heated through and the cheese is golden and bubbly.Leftovers
Smashed avocado – Needs to be removed and refrigerated in a separate airtight container for up to 24 hours (after this time, it will brown). Quick pickled red onion– Needs to be removed and refrigerated in a separate airtight container for up to 3 days. Enchiladas – Store individual portions in an airtight container. Refrigerate for up to 3 days, freeze (just the enchilada, but not the pickled onion or avocado) for up to 3 months. For best results, thaw completely overnight in the fridge prior to reheating.Nutrition Facts
Cheesy Chicken Enchiladas
Amount per Serving
Calories
960
% Daily Value*
Fat
43
g
66
%
Saturated Fat
19
g
119
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
16
g
Cholesterol
153
mg
51
%
Sodium
1847
mg
80
%
Potassium
1494
mg
43
%
Carbohydrates
74
g
25
%
Fiber
13
g
54
%
Sugar
21
g
23
%
Protein
62
g
124
%
Calcium
730
mg
73
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
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