Chicken · Mexican

Pan-Seared and Baked Chicken Enchiladas in Red Sauce

Name: Pan-Seared and Baked Chicken Enchiladas in Red Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 8 flour or corn tortillas; 1 tsp each: onion powder, garlic powder, and salt; 1 tbsp each: dried cumin powder, paprika, and dried oregano; 0.25 tsp black pepper; 0.75 tsp cayenne pepper; 2 cup low-sodium chicken broth; 1.5 cup tomato puree or passata; 3 tbsp plain/all-purpose flour; 2 tbsp olive oil; 1.2 lb chicken breast; 14 oz refried beans; 0.5 onion; 2 garlic cloves; 1 red bell pepper/capsicum; 14 oz canned corn; 2 tbsp olive oil; 0.25 cup water; 1 cup shredded cheese; 1.5 cup shredded cheese; 2 tbsp roughly chopped coriander/cilantro

Searing the seasoned meat before mixing it with hearty refried beans keeps the filling in these baked Chicken Enchiladas juicy and satisfying.

By Ally
Updated August 28, 2026 · Why trust this?

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A baking dish filled with hot, cheesy chicken enchiladas. — Photograph by the CookingMyRecipes kitchen

Total

65 min

Prep

20 min

Cook

45 min

Serves

Level

Advanced

You will make exactly eight portions of these Pan-Seared and Baked Chicken Enchiladas in Red Sauce, baking them at 350°F (180°C). Slicing the chicken breasts horizontally gives the meat more room to catch the homemade Spice Blend. Adding refried beans ensures the Chicken and Bean Filling retains its moisture.

The Spice Blend and Red Sauce

A quick homemade Spice Blend flavors both the chicken and the stove-top Red Sauce. You will cook the sauce base with flour and olive oil before whisking in chicken broth and tomato puree. Tomato puree is sold as passata or unflavored tomato sauce in North America. It is a smooth, plain tomato base. If you do not have passata, you can substitute four tablespoons of tomato paste mixed with one extra cup of broth and one teaspoon of sugar.

Simmer the liquid on the stove until it reaches the consistency of thick syrup. You will divide this sauce between the bottom of the baking dish and the top of the tortillas.

The Chicken and Bean Filling

Slicing the chicken breast horizontally into thin steaks provides extra room for the remaining Spice Blend to stick. After tossing the meat to coat it evenly, sear the pieces in a hot skillet. Once cooked, simply pull the pan off the stove.

Rest the cooked chicken on a cutting board for two minutes before you chop it. Return the skillet to the stove to cook the onion, garlic, and diced bell pepper. Toss the chopped chicken back in along with the refried beans, canned corn, and water. Stir the filling thoroughly.

Let the Chicken and Bean Filling cool slightly in the pan. The resting time thickens the mixture so it stays put when you roll the tortillas.

Tortillas and Assembly

Large flour tortillas are usually pliable enough to roll straight out of the package. If you use corn tortillas or stiff flour tortillas, microwave them for ten seconds. Rolling stiff tortillas without warming them first can cause tearing.

Smear a thin layer of the Red Sauce across the base of a 9 x 13-inch (22 x 33 cm) baking pan. The wet bottom prevents the enchiladas from sliding around during Assembly. Set each filled, rolled tortilla into the pan with the seam-side down to hold it closed.

Baking and Serving

Bake the dish for twenty to twenty-five minutes until the cheese is melted and golden. You can serve the hot enchiladas with a variety of toppings and side dishes.

Dress the freshly baked enchiladas with a spoonful of sour cream, avocado sauce, guacamole, or a simple fresh salsa.
These go wonderfully with a refreshing cucumber salad or a side of roasted cauliflower seasoned with chili and citrus.
Garnish the final dish with fresh coriander.

Leftovers and Freezing

You can happily store cooked leftovers in your refrigerator for up to four days. If you plan to stock your freezer, keep the Red Sauce and the rolled tortillas in separate containers so the tortillas do not soak up the liquid. You are welcome to freeze an entirely prepared pan of enchiladas, provided you let the sauce and the tortillas cool completely before combining them. Handling Assembly ahead of time with warm tortillas and warm sauce causes excessive sauce absorption, leaving you with soggy enchiladas. To bake the frozen meal, cover the pan with foil for twenty minutes at 350°F (180°C), and then remove the foil to bake for twenty minutes more.

The Recipe serves 8 · 65 min

Pan-Seared and Baked Chicken Enchiladas in Red Sauce

Serves 8

Ingredients

8 flour or corn tortillas, about 8-inch / 20 cm wide

Spice Blend

1 tsp each: onion powder, garlic powder, and salt
1 tbsp each: dried cumin powder, paprika, and dried oregano
0.25 tsp black pepper
0.75 tsp cayenne pepper, optional, adjust to taste

Red Sauce

2 cup low-sodium chicken broth
1.5 cup tomato puree or passata
3 tbsp plain/all-purpose flour
2 tbsp olive oil

Chicken and Bean Filling

1.2 lb chicken breast, sliced in half horizontally, or boneless thigh
14 oz refried beans
0.5 onion, chopped
2 garlic cloves, finely minced
1 red bell pepper/capsicum, diced
14 oz canned corn, drained, substitute 1.75 cups frozen
2 tbsp olive oil, separated
0.25 cup water
1 cup shredded cheese, Mexican cheese blend, Monterey Jack, or cheddar

Topping

1.5 cup shredded cheese
2 tbsp roughly chopped coriander/cilantro

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Method

Spice Blend

Preheat the oven to 350°F (180°C). In a small bowl, mix the onion powder, garlic powder, salt, cumin, paprika, oregano, black pepper, and cayenne pepper to create the spice blend.

Red Sauce

Heat the sauce olive oil in a saucepan over medium heat. Add the flour to the hot oil. Stir the flour and oil mixture continuously for 20 seconds. Timer 0 min

Add 2 tbsp of the spice blend to the saucepan. Pour in the chicken broth and the tomato puree. Stir the sauce to combine it well. Turn the stove heat up to medium high. Let the sauce simmer for 4 minutes to thicken it. Whisk continuously while it cooks. The mixture will get heavy and pour slowly. Take the saucepan off the heat. Timer 4 min

Chicken and Bean Filling

Drizzle 1 tbsp of the filling olive oil over the chicken breast pieces. Mix the meat to coat it evenly. Sprinkle the chicken with the remaining spice blend, tossing it again so the spices adhere to all sides.

Heat the remaining 1 tbsp of filling olive oil in a large skillet over high heat. Add the seasoned chicken to the skillet. Cook the meat undisturbed for 2 minutes. Timer 2 min

Turn the chicken pieces over and cook them for another 1.5 minutes. Take the skillet off the heat and remove the chicken to a cutting board. Let the meat rest for 2 minutes, then chop it into bite-sized pieces. Timer 1 min

Return the skillet to the heat. Add the chopped onion and minced garlic, cooking them for 1 minute. Add the diced bell pepper to the skillet and cook the onion mixture for 2 minutes, until the vegetables turn translucent. Timer 1 min

Add the refried beans, chopped chicken, drained corn, and water to the skillet. Stir the filling thoroughly. Let the mixture cook for 2 minutes. The liquid will reduce slightly during this time. The final filling will be thick and hold its juices. Make sure the mixture is not watery. Timer 2 min

Assembly

Grab a 9 x 13-inch (22 x 33 cm) baking pan and smear a thin layer of red sauce across the bottom. Place a tortilla on the counter. Measure out 2/3 cup of the filling and spread it down the center. Sprinkle a small handful of the filling cheese on top.

Roll the tortilla tightly around the filling. Place the enchilada into the prepared pan with the overlapping edges facing the bottom. Repeat this process with the rest of the tortillas, filling, and cheese. You will make 8 enchiladas in total.

Pour the remaining red sauce evenly over the assembled enchiladas in the pan. Sprinkle the top with the 1.5 cups (150 g) of topping cheese.

Bake the dish for 20 to 25 minutes, until the cheese is melted and golden. Serve the hot enchiladas sprinkled with the chopped coriander. Timer 25 min

Nutritionper serving

471

Calories

32g

Protein

35g

Carbs

22g

Fat

Nutrition Facts

Amount per serving

Calories 471Calories from fat 198

% Daily Value*

Fat 22g28%

Saturated fat 9g45%

Cholesterol 81mg27%

Sodium 1152mg50%

Carbohydrates 35g13%

Fiber 4g14%

Sugar 6g12%

Protein 32g64%

* Percent Daily Values are based on a 2000-calorie diet (FDA daily values) and are computed automatically.

Nutrition is estimated and provided for convenience. Source: Edamam.

Cook's notes

Substitutions

If you do not have tomato puree or passata for the Red Sauce, substitute four tablespoons of tomato paste mixed with one extra cup of chicken broth and one teaspoon of sugar.

Storage

Store cooked leftovers in the refrigerator for up to four days.

When making this meal ahead for the freezer, cool the Red Sauce and tortillas completely before Assembly to prevent the tortillas from absorbing the liquid.

Bake frozen enchiladas covered with foil for twenty minutes, then uncover the pan and bake for another twenty minutes at 350°F (180°C).

Serving

Serve the baked chicken enchiladas in red sauce alongside a cucumber salad, and garnish the dish with fresh coriander, avocado sauce, sour cream, or guacamole.

Common mistakes

Avoid assembling warm tortillas with warm Red Sauce ahead of time because the tortillas will absorb too much liquid and become soggy.

Microwave corn tortillas or stiff flour tortillas for ten seconds to make them pliable so they do not tear during Assembly.

Techniques

Slicing the chicken breasts in half horizontally increases the surface area available to hold the Spice Blend.

Let the Chicken and Bean Filling cool slightly before assembling the tortillas to thicken the mixture for easier rolling.

Place the rolled tortillas seam-side down over a thin layer of Red Sauce in the pan so they stay securely closed and do not slide around.

Let freshly baked casseroles rest for five to ten minutes before serving so the bubbling sauces and melted cheeses can set up for cleaner portions.

Always let seared meat rest off the heat before chopping it so the internal juices have time to redistribute and stay trapped inside the pieces.

Grating cheese straight from a block yields a smoother and creamier melt than using pre-shredded bagged cheese coated in anti-caking powders.

Make ahead, store & reheat

Store: Store cooked leftovers in the refrigerator for up to four days. When making this meal ahead for the freezer, cool the Red Sauce and tortillas completely before Assembly to prevent the tortillas from absorbing the liquid. Bake frozen enchiladas covered with foil for twenty minutes, then uncover the pan and bake for another twenty minutes at 350°F (180°C).

Frequently asked

Can I use something else if I cannot find tomato puree or passata?

You can easily substitute four tablespoons of tomato paste mixed with one extra cup of chicken broth and one teaspoon of sugar for the Red Sauce.

Can I freeze these enchiladas for a future meal?

Absolutely, though it is best to freeze the Red Sauce and rolled tortillas separately to prevent the tortillas from absorbing the liquid. If you prefer to freeze the meal fully assembled, make sure to cool the sauce and tortillas completely before putting them together.

How do I keep my tortillas from tearing during Assembly?

Large flour tortillas are usually pliable enough to roll straight from the package, but stiff flour or corn tortillas can easily crack. Just pop them in the microwave for ten seconds to soften them up before filling them.

How thick should the Red Sauce be before I take it off the heat?

You will want to simmer the mixture for about four minutes until it reaches the consistency of a thick syrup. It will feel heavy as you whisk and pour slowly when it is ready to use.

What should I serve with Pan-Seared and Baked Chicken Enchiladas in Red Sauce?

Garnish the plates using dollops of sour cream, avocado sauce, guacamole, or fresh salsa. To round out the meal, offer a side of crisp cucumber salad or seasoned roasted cauliflower.

Why do I need to rest the meat before chopping it?

Always let seared meat rest off the heat before chopping it so the internal juices have time to redistribute. This ensures those delicious juices stay trapped inside the pieces rather than spilling out onto your cutting board.

Does it matter if I use pre-shredded cheese instead of grating it myself?

Grating cheese straight from a block yields a smoother and creamier melt. Pre-shredded bagged cheese is often coated in anti-caking powders that can prevent it from melting evenly.

Should I dish up a hot baked casserole right out of the oven?

It is always a great idea to let freshly baked casseroles rest for five to ten minutes before serving. This brief resting period allows the bubbling sauces and melted cheeses to set up for much cleaner portions.

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