Jamie Oliver Chicken Enchiladas

There’s something about enchiladas that feels like a hug in food form. That bubbling cheese, the smoky sauce, the soft tortilla giving way to tender, seasoned chicken… it’s comfort food, but with attitude. I grew up thinking enchiladas were some mystical restaurant-only situation — until I made them at home and realised… wait a minute. I can do this.

This version is like the best parts of a Mexican takeaway — only made in your own kitchen, wearing your comfiest socks, maybe with a glass of wine on the go. It’s spicy (but not burn-your-face spicy), packed with real flavour, and so satisfyingly messy. You’ll want to eat two. Possibly three. And I’m not judging.

Why You’ll Love It

• Pantry-friendly – Chipotle, tomato sauce, tortillas — all things you might already have.
• Freezer gold – These reheat like a dream. Double the batch? Absolutely.
• Big on flavour, low on faff – All the smoky, spicy goodness in under an hour.
• Balanced and filling – Plenty of protein, not too heavy. Feel-good comfort.
• Great for feeding a crowd – It’s one of those recipes that feels generous.
• Customisable toppings galore – Sour cream, avo, jalapeños, go wild.

Ingredients

For the enchilada sauce:

• 2 garlic cloves, minced
• 1–2 tbsp chipotle chiles in adobo sauce (depending on your heat level)
• 1½ cups tomato sauce
• ½ tsp chipotle chili powder
• ½ tsp ground cumin
• ¾ cup reduced sodium chicken broth
• Kosher salt & black pepper, to taste

For the chicken filling:

• 1 tsp extra virgin olive oil
• 10 oz cooked, shredded chicken breast (about 2 breasts)
• 1 cup diced onion
• 2 large garlic cloves, minced
• ¼ cup chopped cilantro
• Kosher salt
• 1 tsp ground cumin
• ½ tsp dried oregano
• 1 tsp chipotle chili powder
• ⅓ cup chicken broth
• ½ cup tomato sauce

For assembling:

• 8 whole wheat 7-inch tortillas (or whatever you’ve got)
• 1 cup part-skim shredded Mexican cheese blend
• Olive oil spray
• 2 tbsp chopped scallions or extra cilantro
• Optional: sour cream, avocado, Greek yogurt, jalapeños

How to Make It

Sizzle up that sauce:

In a medium pot, sauté garlic in a little spray oil for 30 seconds. Add chipotle, chili powder, cumin, tomato sauce, and broth. Season and simmer for 5–10 minutes. It’ll thicken slightly and start smelling ridiculously good.

Make the filling delicious:

Heat oil in a skillet. Sauté onions and garlic for 2 minutes, then toss in chicken, spices, broth, tomato sauce, and cilantro. Let it bubble and thicken for about 5 minutes. Taste it. Close your eyes. Smile.

Prep your pan & tortillas:

Spray a 9×13 baking dish with oil. Spoon about ⅓ cup of filling into each tortilla, roll it up tight, and place seam-side down in the dish. It’s okay if they snuggle a bit.

Pour and sprinkle:

Ladle your chipotle sauce over the rolled tortillas — don’t be shy — then scatter over the cheese. I always add a little extra. That’s between me and the cheese gods.

Bake until bubbly:

Cover with foil and bake at 400°F (middle rack) for 20–25 minutes, until the cheese is melted and everything is hot and glorious.

Finish with flair:

Sprinkle with scallions or cilantro. Serve as-is or go all-out with avo slices, sour cream, or whatever you fancy.

Common Mistakes and How to Dodge Them

Why are my enchiladas soggy?
Could be too much sauce or your tortillas were too soft to start. Try toasting the tortillas briefly before rolling — it adds structure and flavour.

Can I use corn tortillas?
Sure! But warm them first or they’ll tear. I like wheat for the softness, but you do you.

Too spicy for the fam?
Dial back the chipotle and use smoked paprika instead. Add hot sauce at the table for the fire lovers.

Mine fell apart!
Overstuffing is usually the culprit. Keep fillings snug but not bulging.

Storage and Reheating

• Fridge: Store covered for up to 3 days.
• Freezer: Freeze assembled but unbaked enchiladas for up to 3 months. Thaw before baking.
• Reheat: Microwave or oven works — just add foil to prevent drying. Splash of broth helps too.

Frequently Asked Questions

Can I make this vegetarian?
Yes! Use black beans, sweet potato, or lentils instead of chicken. Same seasoning, same joy.

Can I use store-bought enchilada sauce?
Absolutely — about 2¼ cups. But making your own? So worth it.

What else can I put inside?
Leftover roast veggies, shredded beef, cooked rice, sautéed mushrooms — whatever you love.

Nutrition Facts (Per Serving)

• Calories: 168 kcal
• Fat: 6.5g
• Carbs: 17g
• Protein: 17g
• Sodium: 441mg
• Fiber: 8.5g
• Sugar: 3g