# Mexican Chicken Enchiladas

> Tortillas crack as you roll them because they are cold. The essential step: **pass each tortilla through hot oil for 10 seconds a side** before rolling — it turns pliable, rolls without splitting, and resists the sauce in the oven.

**Mexican Cuisine · 75 min · 6 servings · 460 kcal per serving**

Enchilada means 'seasoned with chilli'. Filled tortilla rolls covered in sauce and cheese and baked. A Mexican party dish you can assemble ahead and slide into the oven half an hour before eating.

## Ingredients


### The sauce
- 4 tbsp — oil
- 2 tbsp — flour
- 3 tbsp — paprika
- 1 tsp — chilli
- 1 tbsp — cumin
- 1 tsp — oregano
- 2 tbsp — tomato paste
- 2.5 cups — chicken stock
- 1 tsp — salt

### Filling
- 600 g — cooked shredded chicken
- 1 — onion, chopped
- 1 cup — black beans or sweetcorn
- 300 g — grated cheese

### Base
- 12 — small corn or wheat tortillas
- 0.5 cup — oil (for the tortillas)

### To serve
- 0.5 cup — sour cream
- 0.25 cup — fresh coriander

## Method

1. **The sauce** — Heat the oil and stir the flour into it for a minute, then add the paprika, chilli, cumin and oregano and stir for **just 30 seconds** (paprika burns).
2. **Finish the sauce** — Add the tomato paste and stock gradually, whisking so it does not lump, plus the salt. Simmer 8 minutes to thicken.
3. **The filling** — Mix the shredded chicken with the onion, beans, half the cheese and half a cup of the sauce.
4. **Soften the tortillas** — Heat oil in a pan and pass each tortilla through for **10 seconds a side** until pliable. Drain on paper. This is the step that prevents cracking.
5. **Roll** — Spread a little sauce in the base of the dish, put filling in each tortilla and roll it, then arrange them in the dish **seam side down**.
6. **Cover** — Pour the rest of the sauce over so they are fully covered, and scatter the remaining cheese.
7. **Bake** — Bake at 190°C for 20 to 25 minutes until the cheese melts and browns and the edges bubble.
8. **Serve** — Let it rest 5 minutes, then add the sour cream and coriander.

## Tips

- Pass the tortillas through oil before rolling — it prevents cracking and resists the sauce.
- Seam side down so the rolls do not open in the oven.
- Paprika in the oil for 30 seconds only — longer and it burns and embitters the sauce.
- Assemble it fully and keep it covered in the fridge for two days, then straight into the oven with 10 extra minutes.

## FAQ

### Corn or wheat tortillas?
Corn is the original, with a stronger flavour that stands up to the sauce better, but it cracks more easily. Wheat is easier to roll and softer.

### Why did my rolls turn so soft?
Too much sauce, or you skipped the oil step. The sauce should cover, not drown, and the oil creates a protective layer.

### Can it be vegetarian?
Yes — a filling of black beans, sweetcorn, peppers and cheese. One of the most popular versions in Mexico.

---

Source: https://hanakoleah.com/en/mexican-cuisine/mexican-chicken-enchiladas
Edited by: Marwa Mohamed
Last updated: 2026-10-30