Mexican Enchiladas
Rita’s Rowdy Enchiladas bring comfort and flavor in the form of a layered enchiladas casserole, combining tender shredded chicken, black beans, and bell peppers wrapped in soft tortillas. Smothered in a smoky chipotle tomato sauce and topped with a blend of mozzarella and sharp cheddar, they bake to cheesy perfection. This make-ahead dinner is perfect for feeding a crowd or quieting even the rowdiest crowd around the table.
- Prep Time15 min
- Cook Time55 min
- Total Time1 hr 10 min
Enchiladas Ingredients:
- 2 large chicken breasts (about 400g)
- 2 red peppers, thinly sliced
- 1 tablespoon olive oil
- 3/4 teaspoon mild chili powder
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon smoked paprika
- 80 grams grated mozzarella cheese
- 8 plain tortilla wraps
- 65 grams mature Cheddar cheese, grated
- 10 grams fresh coriander, roughly chopped
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 2 garlic cloves, crushed
- 500 grams tomato passata
- 1/2 teaspoon dried oregano
- 1 tablespoon chipotle chili paste
- 400 grams canned black beans, drained and rinsed
- 1/2 lime, juiced
How To Make Enchiladas
Preheat the oven to gas mark 5, 190°C (170°C fan). Place the chicken in a 20 x 30cm baking dish along with the sliced peppers, olive oil, chili powder, ground cumin, and smoked paprika. Mix well to coat everything evenly, then cover the dish with foil. Roast in the oven for 25-30 minutes until the chicken is fully cooked, tender, and no longer pink. Remove the chicken from the dish and shred it using two forks. Transfer the shredded chicken to a large bowl and set aside.
Meanwhile, prepare the sauce. Heat olive oil in a saucepan over low heat and cook the finely chopped onion and crushed garlic for 10 minutes until softened. Stir in the tomato passata, dried oregano, and chipotle chili paste. Increase the heat to medium, bring the mixture to a simmer, and cook for another 10 minutes, stirring occasionally. Add the drained and rinsed black beans along with lime juice. Season with salt and pepper to taste.
Mix one-third of the prepared sauce and half of the grated mozzarella cheese into the shredded chicken and peppers.
To assemble the enchiladas, spread 4 tablespoons of the sauce evenly in the bottom of the same baking dish used earlier. Spoon a portion of the chicken mixture down the center of each tortilla, roll them up tightly, and place them seam-side down in the baking dish. Repeat until all tortillas are filled and arranged snugly side by side to prevent unraveling. Pour the remaining sauce over the top of the assembled enchiladas, then sprinkle with the grated Cheddar cheese and the remaining mozzarella.
Bake in the preheated oven for 20-25 minutes until the cheese is melted and lightly browned. Remove from the oven and sprinkle with chopped coriander before serving.
Recipe Notes
Use Cooked Chicken: Shred rotisserie or pre-cooked chicken to save prep time while keeping the dish juicy.
Layer Evenly: Distribute the fillings and sauce uniformly to ensure every bite is balanced and flavorful.
Suggest Toppings: Fresh cilantro and a squeeze of lime on top brighten the rich, smoky flavors.
Bake Covered: Cover with foil while baking to keep the enchiladas moist, then remove foil near the end to brown the cheese.
Freezer-Friendly: Assemble the dish ahead and freeze before baking; bake directly from frozen, adding extra time as needed.
