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Chicken Enchiladas

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Chicken Enchiladas with Peri Peri Twist – Homemade Heaven

Introduction

There’s comfort food, and then there’s soul-hugging, spice-kissed comfort food — and these Chicken Enchiladas with a bold Peri Peri twist are exactly that. This recipe is a vibrant, flavor-packed journey where Tex-Mex meets global spice. Think soft homemade tortillas, fiery peri peri chicken, and a luscious enchilada sauce all bubbling together under a blanket of melty cheese.

If your taste buds are bored and you're craving something cheesy, spicy, and satisfying, this one’s for you.

Kitchen Equipment You’ll Need

  • Mixing bowls

  • Rolling pin

  • Frying pan

  • Saucepan

  • Whisk

  • Wooden spoon

  • Oven-safe baking dish

  • Cling film

  • Knife and cutting board

  • Oven (preheated to 180°C / 350°F)

Ingredients Breakdown

Tortilla Dough

  • 3 cups all-purpose flour

  • ½ tsp sugar

  • 1 tsp baking powder

  • 1 tsp salt

  • ¼ cup oil

  • Warm water (as needed)

Peri Peri Chicken Filling

  • 400g chicken breast, diced

  • ½ tsp cumin powder

  • ½ tsp salt

  • 1 tbsp peri peri spice

  • 1 tbsp white vinegar

  • 1 tbsp hot sauce

  • 1 tsp soy sauce

  • 2–3 tbsp oil (plus 2 more for cooking)

Homemade Enchilada Sauce

  • 3 tbsp red chili powder

  • 1 tsp cumin powder

  • 1 tsp garlic powder

  • ¼ tsp cinnamon powder

  • 1 tbsp oregano

  • 3 tbsp all-purpose flour

  • 3 tbsp oil

  • 1 cup tomato paste

  • 2 cups chicken stock

  • 2 tbsp white vinegar

  • ¼ tsp salt

Additional Filling Ingredients

  • 4–5 garlic cloves, minced

  • 1 medium onion, chopped

  • 2–3 tbsp oil

  • Mozzarella cheese (as desired)

  • Cheddar cheese (as desired)

  • Oregano (to sprinkle)

Step-by-Step Cooking Directions

Making the Tortillas from Scratch

  1. In a mixing bowl, combine flour, sugar, salt, and baking powder.

  2. Add oil and mix until crumbly. Gradually pour in warm water and knead until the dough is soft.

  3. Cover with cling film and let it rest for 30 minutes.

  4. Divide into 8 equal portions, roll out into thin circles (about 10 inches).

  5. Cook each tortilla on a hot skillet until golden spots appear. Stack and cover with a towel.

Shortcut Tip: Use store-bought tortillas if you’re in a rush — but homemade ones elevate the whole dish.

Cooking the Peri Peri Chicken

  1. In a bowl, mix cumin, salt, peri peri spice, white vinegar, hot sauce, and soy sauce.

  2. Toss in diced chicken and marinate for 15-20 minutes.

  3. Heat oil in a pan, cook the chicken until golden and tender (about 6-7 minutes).

Flavor Tip: For extra smoky flavor, grill the chicken instead of pan-frying.

Crafting the Enchilada Sauce

  1. Mix all the dry spices in a bowl.

  2. Heat oil in a saucepan, add flour and whisk until golden.

  3. Add the spice mix and fry for 2-3 minutes.

  4. Stir in tomato paste and cook for another 2 minutes.

  5. Slowly pour in chicken stock while whisking until smooth.

  6. Add vinegar and salt, simmer until thick (4-5 minutes).

Pro Tip: Make a double batch and freeze the extra sauce for next time.

Preparing the Filling

  1. In a pan, heat oil and sauté garlic.

  2. Add onions and cook until soft.

  3. Add shredded peri peri chicken and mix well.

  4. Stir in 1 cup enchilada sauce and simmer for 4-5 minutes.

Optional Add-Ins: Corn, black beans, or bell peppers for extra texture.

Assembling and Baking the Enchiladas

  1. Preheat oven to 180°C (350°F).

  2. Spread some enchilada sauce at the base of the baking dish.

  3. Take a tortilla, spread sauce, add filling, sprinkle cheese, and roll it up.

  4. Place seam-side down in the baking dish.

  5. Top with more sauce, mozzarella, cheddar, and oregano.

  6. Bake for 20 minutes or until cheese is bubbly.

Recipe Tips & Tricks

  • Resting the dough is key to soft tortillas.

  • Don’t overfill the wraps or they’ll burst.

  • Cover the baking dish with foil for a softer texture or broil for a crispy top.

  • Let the enchiladas rest for 5 minutes before serving to hold their shape.

Substitutions & Variations

  • Meat Swap: Use shredded beef or grilled paneer instead of chicken.

  • Spice Swap: Replace peri peri with taco seasoning for a milder flavor.

  • Gluten-Free: Use gluten-free flour or corn tortillas.

  • Vegan Option: Replace chicken with tofu and use vegan cheese.

Storage & Reheating Instructions

  • Fridge: Store leftovers in an airtight container for up to 3 days.

  • Freezer: Freeze unbaked enchiladas wrapped in foil for up to 1 month.

  • Reheating: Bake at 160°C (320°F) until hot, or microwave individual portions.

What to Serve with Chicken Enchiladas

  • Side Dishes: Mexican rice, tortilla chips, or corn on the cob

  • Dips: Avocado crema, sour cream, or salsa roja

  • Drinks: Fresh lime soda, margaritas, or chilled iced tea

Conclusion 

There’s something magical about pulling a dish like this out of the oven — cheesy, spicy, and filled with homemade love. These Chicken Enchiladas with a Peri Peri punch are guaranteed to spice up your dinner table and win over any crowd.

If you try this recipe, I’d love to see your creations! Snap a photo, share it on social, and tag us! And don’t forget to subscribe to the blog for more from-scratch recipes, flavor-packed ideas, and food adventures. Sharing is caring — send this to a friend who loves cheesy comfort food.

FAQs

Q1: Can I make this ahead of time?
Yes! Assemble the enchiladas, cover tightly, and refrigerate for up to 24 hours before baking.

Q2: How spicy is this recipe?
It’s medium-hot. Reduce or skip the hot sauce and chili powder for a milder version.

Q3: Can I use rotisserie chicken?
Absolutely. Just shred and mix with the peri peri marinade for added flavor.

Q4: What’s a good cheese alternative?
Monterey Jack or pepper jack cheese works well with the flavors.

Q5: Can I skip making tortillas from scratch?
Yes, use store-bought tortillas if you’re short on time, but fresh tortillas really make a difference!

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