These delicious family-friendly Chicken Enchiladas are always a huge hit in our house, and that’s mainly because they’re super tasty and they’re also really easy to cook. I love how versatile we can make them – something I have discovered by adapting them into slow cooker versions – and here we’re making them with a recipe that works for both the oven and air fryer too. We can mix up our favourite fillings, make them with cooked chicken or cook it fresh, and we can make them up ahead of time so it saves time later in the day. An all round family favourite winner!
Why you’ll love this Chicken ENchiladas recipe
⭐️ Packed full of veggies and tastes SO good
Vegetarian Enchiladas {with Butternut Squash}
Slow Cooker Beef Enchiladas
Chicken Enchiladas {Slow Cooker Recipe}
Veggie Enchiladas {Slow Cooker Fakeaways}
⭐️ Freezes well for dinner another day ⭐️ A hit with the whole family My Chicken Enchiladas recipe, like all of them, is inspired by those Mexican dishes but is not necessarily aiming to be an authentic take. This one is all about simplicity, store cupboard ingredients, nutrition and how we can realistically recreate a dish that feeds and satisfies everyone during a busy week. I hope you love this one as much as we do!
Chicken Enchiladas Ingredients Notes
Chicken – We’re using about 4 boneless and skinless chicken breasts for this, but see my top tips below on chicken for options For the sauce: Sunflower oil, onion, garlic granules, paprika, cumin, oregano, chilli powder, passata, sea salt and freshly ground black pepper To build the enchiladas: Sweetcorn, black beans, grated cheese and tortilla wraps of your choice
⭐️ Cook it yourself in the oven (20-25 minutes until it’s cooked through) ⭐️ Cook in the air fryer (you can use my air fryer chicken method, with or without the seasonings) ⭐️ Use your own leftover cooked chicken from another day
TO AIR FRYER BAKE:
Bake for about 5-10 minutes in preheated air fryer at 180C, until the inside of the enchiladas is hot and the cheese has melted.
Substitutions
Black beans – You can substitute these with any other cooked, canned, drained beans. For example, kidney beans.
In the freezer Chicken Enchiladas freeze really well for an even quicker meal on busy evenings. Just cover well and freeze before baking. The tortilla wraps can go a little bit softer than when cooked on the same day. This isn’t the end of the world, but if you do want to avoid this, just freeze the sauce/filling and then assemble the defrosted filling with fresh wraps on the day you want to serve them. Cook them for 5-10 minutes at 180C. Here’s a small hack for you: I like to make double the recipe and then freeze the second portion for another day! These are a meal in their own right, but if you fancy a little bit on the side(!) try:
Coleslaw Tortilla chips with dips (we love guacamole, sour cream and salsa!) A Mexican Salad Maybe even some rice!
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
