Enchiladas Recipe
Make Enchiladas Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sauce
Filling
Assembly & Garnish
Method
Sauce
- 1
Make the enchilada sauce
In a medium saucepan, heat the vegetable oil over medium heat until shimmering. Whisk in the flour and cook, whisking constantly, about 1 minute to make a roux. Add the chili powder, ground cumin, dried oregano, garlic powder, and onion powder; cook and stir 30 seconds to bloom the spices. Stir in the tomato paste and cook 30 seconds. Gradually whisk in the vegetable broth until smooth. Add the apple cider vinegar, brown sugar, salt and black pepper. Bring to a simmer, reduce heat to low, and simmer gently 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Keep warm over the lowest heat while you prepare filling.
Filling
- 2
Cook the chicken
Season the chicken breasts with 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp ground cumin. Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Add chicken and cook 5–7 minutes per side (depending on thickness) until cooked through and internal temperature reaches 165°F (74°C). Remove from skillet and let rest 5 minutes, then shred using two forks or chop finely.
- 3
Saute vegetables & combine
In the same skillet, add the chopped onion and cook over medium heat 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Add canned black beans (drained and rinsed) and corn kernels; cook 2–3 minutes until warmed through. Return shredded chicken to the skillet, stir in 1 cup shredded cheddar, 1/4 cup chopped cilantro and 1 tbsp lime juice; cook 1 minute to combine. Taste and adjust salt and pepper (use remaining salt and pepper as needed). Remove from heat.
Assembly & Bake
- 4
Prepare tortillas
Preheat oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with cooking spray. To make tortillas pliable and prevent cracking, warm them: wrap tortillas in a damp kitchen towel and microwave for 30–45 seconds or warm briefly in a skillet until soft.
- 5
Assemble enchiladas
Pour about 1/2 cup of the warm enchilada sauce into the bottom of the prepared baking dish and spread evenly. Working one at a time, dip each tortilla briefly into the sauce to coat both sides (or spoon sauce over the tortilla), place 2–3 tablespoons of the filling down the center, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas and filling. Pour remaining sauce evenly over the rolled enchiladas and sprinkle the top with 1 cup shredded Monterey Jack or Mexican blend cheese.
- 6
Bake and garnish
Cover the dish loosely with foil and bake at 375°F (190°C) for 15 minutes. Remove foil and bake an additional 5–7 minutes until cheese is melted and bubbly and edges begin to brown. Let rest 5 minutes before serving. Garnish with sour cream, extra chopped cilantro and sliced green onions. Serve with lime wedges if desired.