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Chicken Enchiladas 

chicken enchiladas, dinner, recipe, one handed baker

Enchilada sauce ingredients:

  • Vegetable/olive oil
  • 2 tins diced tomatoes
  • 2½ tablespoons tomato paste
  • 1½ teaspoons dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon garlic/onion powder
  • 1 smoked paprika
  • 1 teaspoon cajun seasoning
  • 1 ½ tablespoons brown sugar
  • Salt and pepper to taste

Filling ingredients:

  • Vegetable/olive oil
  • 1 small white onion, diced
  • 680g boneless/skinless chicken thighs (diced into small pieces)
  • 1 can black beans, rinsed and drained
  • 2 cups fresh spinach, torn
  • 1 small capsicum, chopped
  • 1/2 teaspoon cajun seasoning
  • 90g grated cheese (tasty cheddar/mozzarella)
  • 8-10 flour tortillas
  • Salt and pepper to taste


  1. To make the enchilada sauce, heat the vegetable oil in a pan over medium heat. Add the tomato paste and spices. Cook through for a minute.
  2. Stir in tinned tomatoes, brown sugar and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.
  3. To make the enchiladas, preheat oven to 180°celcius. In a large pan, saute the onion until soft. Add in the chicken and cook for a few minutes until the chicken is cooked through. Season with cajun seasoning, salt and pepper.
  4. Add in the spinach and capsicum, and the tin of drained and rinsed black beans. Cook for a further couple of minutes, then remove from the heat.
  5. To assemble: Lay out a tortilla and spread with some enchilada sauce. Then add a generous spoonful of chicken mixture in a line down the centre. Sprinkle some grated cheese on top, and roll the tortilla up.
  6. Place seam-side down in an oven dish, and continue making the rest of the tortillas. When completed, pour enchilada sauce over top, and finish with another sprinkling of grated cheese. Bake uncovered for 20 minutes or until the enchiladas are cooked through. (The outside of the tortillas will be a little crispy).
  7. Serve hot, with salad, sour cream, red onions or extra toppings.

Keep any leftover sauce in the fridge, in an airtight container, for up to two weeks.

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Featured on The Cafe, Friday 22 May 2020