Cheesy enchiladas filled with a mixture of chicken mince, capsicum, corn, red kidney beans and canned tomatoes flavoured with smoked paprika and ground cumin. Serve with sour cream, diced avo and spring onion.
These Cheesy Chicken Enchiladas taste amazing, are easy to prepare and are super filling. Flavoured with smoked paprika and ground cumin, the filling is made from red onion, chicken mince, corn, red kidney beans, capsicum and salsa. This is then wrapped into tortillas, placed in a baking dish, topped with more salsa and cheese then baked until golden. Serve with sour cream and fresh avocado. If you're looking for a vegetarian option, give our Vegetarian Enchiladas a go.
Ingredient notes:
- Chicken: This is a great recipe to use affordable, chicken mince in. You could substitute this for diced chicken breast, chicken thighs or even cooked shredded chicken if you prefer.
- Tortillas: Any type of plain tortillas can be used in this recipe. You can also swap these out for gluten free tortillas if you need to.
- Salsa: I opted for a mild salsa dip for this recipe. Feel free to use something a little spicier of you desire!
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. Heat the oil in a large frying pan over medium heat. Add the onion and cook for 3 to 4 minutes until softened. Add the chicken mince and cook for about 5 minutes, breaking it up with a spoon, until browned and cooked through.
Add the capsicum and stir to combine. Sprinkle over the cumin and smoked paprika and cook for 1 minute.
Add the beans, corn and half of the salsa. Stir well and simmer for a few minutes. Add ½ cup of the grated cheese and stir until melted through the mixture.
Heat the tortillas in the microwave for 30 seconds to soften. Spoon the filling evenly down the centre of each tortilla. Roll up and place seam side down in a large baking dish.
Pour over the remaining salsa and sprinkle with the remaining cheese. Bake for 20 minutes until bubbling and golden on top.
Serve warm with sour cream and avocado.
Recipe FAQs:
Yes! Simply swap the regular tortillas for gluten free tortillas and check that your salsa is gluten free.
Yes of course, you could beef mince, pork mince or a combination of different minces.
My Kitco roasting dish measures 41 cm x 23.5 cm which worked well for tortillas I had.
Storage:
Store any leftovers in an airtight container in the fridge for up to two days. Reheat in the oven or air fryer until heated all the way through.
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Cheesy Chicken Enchiladas
Cheesy enchiladas filled with a mixture of chicken mince, capsicum, corn, red kidney beans and canned tomatoes flavoured with smoked paprika and ground cumin.
Ingredients
- 1 tsp oil
- 1 red onion, finely diced
- 400g chicken mince
- 1 red capsicum, finely diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 can red kidney beans, rinsed and drained,400g
- 1 can corn, rinsed and drained, 400g
- 300g tomato salsa
- 100g cheese, grated
- 8 small tortillas
To serve
- 125g sour cream
- ½ avocado, diced
Instructions
- Preheat the oven to 180°C fan bake.
- Heat the oil in a large frying pan over medium heat. Add the onion and cook for 3 to 4 minutes until softened.
- Add the chicken mince and cook for about 5 minutes, breaking it up with a spoon, until browned and cooked through. Add the capsicum and stir to combine. Sprinkle over the cumin and paprika and cook for 1 minute.
- Add the beans, corn and half of the salsa. Stir well and simmer for a few minutes.
- Add ½ cup of the grated cheese and stir until melted through the mixture.
- Heat the tortillas in the microwave for 30 seconds to soften. Spoon the filling evenly down the centre of each tortilla. Roll up and place seam side down in a large baking dish.
- Pour over the remaining salsa and sprinkle with the remaining cheese.
- Bake for 20 minutes until bubbling and golden on top.
- Serve warm with sour cream and avocado.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 955Total Fat: 40gSaturated Fat: 14gUnsaturated Fat: 26gCholesterol: 135mgSodium: 1252mgCarbohydrates: 99gFiber: 15gSugar: 8gProtein: 52g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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