Chicken Breast Enchiladas: Mexican Rolled Tortillas
Choose boneless, skinless chicken breasts for these chicken breast enchiladas to ensure the meat shreds easily and cooks through quickly. Use a large skillet to sear the meat until the internal temperature reaches 74°C (165°F). Allow the chicken to rest for 5 min before shredding; this keeps the juices inside the meat. Warm your corn tortillas in a dry skillet or microwave for 10 s to make them pliable. If you do not warm them, the tortillas will crack when you roll them.
These enchiladas consist of shredded chicken, halal cheddar cheese, and black beans rolled into corn tortillas. You bake them in a 23 cm x 14 cm baking dish at 200°C (400°F) under a layer of homemade red sauce. The result is a savoury dinner where the sauce thickens and the cheese becomes golden. This complete meal takes 55 minutes total.
Chicken Breast Enchiladas: Mexican Rolled Tortillas
Recipe cardIngredients
Watch how it's made
Instructions
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Cook and shred chicken
Pre-heat your oven to 200°C (400°F). Season the chicken and cook in a skillet for 5–7 min per side until the internal temperature hits 74°C (165°F). You must let the meat rest for 5 min before shredding it with a fork to keep the juices inside.
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Warm the tortillas
Lay tortillas on a damp kitchen towel for 1 min. Heat each one in a dry skillet for 10 s per side or use a microwave for 10 s. This ensures they are pliable and do not crack when you roll them.
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Simmer the red sauce
Sauté onion for 3 min and garlic for 30 s in a saucepan. Stir in tomatoes, broth, cumin, oregano, chili powder and salt. Simmer for 10 min to allow the sauce to thicken and the flavours to meld.
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Prepare the baking dish
Grease a 23 cm × 14 cm baking dish. Spoon 60 ml of the red sauce onto the base. This prevents the bottom of the tortillas from sticking and drying out during baking.
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Fill and roll enchiladas
Spread 70 g chicken, 10 g cheese and 15 g black beans in the centre of each tortilla. Roll them tightly and place them seam-side down in the dish. Keep the rolls snug so they maintain their shape.
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Bake until golden
Pour the remaining sauce over the rolls and top with the remaining 50 g of cheese. Bake loosely covered with foil at 200°C (400°F) for 20 min, then uncover for 5 min. The cheese should be melted and lightly golden.
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Rest and garnish
Remove the dish from the oven and let it rest for 5 min. This allows the sauce to set so you can slice the rolls cleanly. Garnish with chopped coriander, sour cream and guacamole.
Watch your tortillas as you roll. If they begin to crack, they are too dry and will leak filling. Lightly brush them with a teaspoon of olive oil or spritz them with water to keep the corn supple and flexible.
What to serve with it
Pair these chicken breast enchiladas with Mexican rice and a side of black beans for a complete meal. You may also serve a fresh lime-coriander slaw to add a citrusy crunch to the plate. For a party spread, slice the dish into wedges and arrange them on a large platter.
Storing and reheating
Keep leftovers in a shallow, covered container at room temperature for up to 2 hours before refrigerating. You can freeze them in an airtight container for 3 months. Thaw overnight in the fridge and reheat in the oven at 180°C (356°F) for 15 minutes to maintain the texture.
Nutrition per serving
- Calories
- 385
- Protein
- 28.4 g
- Carbs
- 22.1 g
- Fat
- 18.7 g
- Fiber
- 4.2 g
- Sugar
- 6.5 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
How do you prepare chicken breast for enchiladas?
Cook the breasts in a skillet until they reach an internal temperature of 74°C (165°F). You must let the meat rest for 5 minutes before shredding with a fork to ensure the juices stay inside the meat.
What is the secret to good enchiladas?
Warm your tortillas using a damp towel or a hot skillet. This makes them pliable so they do not crack when you roll them. Keeping the rolls snug in the baking dish also prevents them from unfolding during baking.
What are some common mistakes to avoid when making shredded Chicken Enchiladas?
Do not skip warming the tortillas or they will split. Avoid overcooking the chicken breasts, as this makes the filling dry. Ensure you cover the dish with foil for the first 20 minutes to steam the tortillas.
What are the four ingredients in enchiladas?
The core components are tortillas, a filling such as shredded chicken and beans, a savoury sauce, and melted cheese. These elements provide the structure, protein, moisture, and richness required for the dish.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
