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30-minute chicken enchilada recipe for a Mexican Sunday feast

If you’re looking for something different to your usual Sunday roast or braai, this 30-minute enchilada recipe is perfect for hot days when you don’t really feel like cooking or eating a heavy meal.

If you have leftover chicken in the fridge, even better as you can use that as a filling for your enchiladas.

ALSO SEE: Recipe of the day: Homemade rump burgers with monkey gland sauce

30-minute chicken enchiladas


  • 1 1/2 cups cooked shredded chicken
  • 2 cups easy enchilada sauce, divided(or make your own – recipe below)
  • 8 corn or flour tortillas 
  • 2 1/2 cups shredded cheese, divided  
  • salt and pepper, to taste
  • optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cheese


  1. Preheat oven to 180°C.
  2. In a large bowl, combine the shredded chicken, 1/4 cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
  • If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.
  • If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
  • Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.
  • Pour the remaining 1 3/4 cup enchilada sauce over the tortillas, top with the remaining 1 1/2 cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
  • Serve immediately and garnish with desired toppings.

*This recipe was found on

Homemade enchilada sauce


  • 3 tablespoons olive oil
  • 3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work)
  • 1 tablespoon ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder)
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt, to taste
  • Pinch of cinnamon (optional but recommended)
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 1 teaspoon apple cider vinegar or distilled white vinegar
  • Freshly ground black pepper, to taste


  1. This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
  2. In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
  3. Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in colour, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
  4. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
  5. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary.

*This recipe was found on

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