Spicy Chicken Enchiladas
These Spicy Chicken Enchiladas are bursting with flavor, comfort, and warmth, making them a perfect choice for family dinners or gatherings.
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)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, add a drizzle of olive oil. Sauté the diced onion until translucent, about 3-4 minutes.
- Add the minced garlic, cumin, and chili powder; cook for another minute until fragrant.
- 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
- 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.
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered. Sprinkle the remaining cheese on top.
Cooking
- Bake in the preheated oven for 25 minutes, or until the cheese is melted and golden.
Serving
- 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.