Go Back

Spicy Chicken Enchiladas

These Spicy Chicken Enchiladas are bursting with flavor, comfort, and warmth, making them a perfect choice for family dinners or gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups cooked chicken (shredded; rotisserie chicken works great!)
  • 1 cup enchilada sauce (store-bought or homemade)
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 8 pieces corn tortillas (flour tortillas can also be used)
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
Garnishes
  • Fresh cilantro (for garnish)
  • Sour cream or Greek yogurt (optional, for serving)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet over medium heat, add a drizzle of olive oil. Sauté the diced onion until translucent, about 3-4 minutes.
  3. Add the minced garlic, cumin, and chili powder; cook for another minute until fragrant.
  4. In a large mixing bowl, combine the shredded chicken, half the enchilada sauce, and sautéed onion and garlic mixture. Season with salt and pepper, and mix until well combined.
Assembly
  1. On a flat surface, take a tortilla and spoon about 1/4 cup of the chicken mixture onto the center. Sprinkle with a bit of cheese, then roll it up tightly. Place seam-side down in a greased baking dish. Repeat with remaining tortillas.
  2. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered. Sprinkle the remaining cheese on top.
Cooking
  1. Bake in the preheated oven for 25 minutes, or until the cheese is melted and golden.
Serving
  1. Remove from the oven, top with fresh cilantro, and serve with a dollop of sour cream if desired.

Notes

Store any uneaten enchiladas in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months. For reheating, place them in an oven-safe dish at 350°F (175°C) for 15-20 minutes.