There’s a certain magic that unfolds when dinner is more than just a meal—it’s a moment. Spicy Chicken Enchiladas do exactly that. Imagine that first bite: the tender, shredded chicken mingling with a smoky, spicy sauce that lingers just long enough to invite another mouthful. The melted cheese stretching as you pull away, the slightly charred edges of the soft corn tortillas offering a subtle crunch. It’s not just food; it’s comfort swirled with a little excitement.
One evening, after a long day stacked with errands and meetings, I pulled these enchiladas from the oven. The kitchen filled with the scent of cumin and jalapeño, the unmistakable aroma promising warmth against the day’s chill. Sitting down with a forkful, the first spicy kick hit my tongue, quickly softened by the creamy melted cheese and the freshness of cilantro sprinkled on top. It felt like a small celebration, a pause to savor something homemade and satisfying.
- Rich, savory shredded chicken wrapped in soft, pliable corn tortillas
- A fiery homemade sauce that’s perfectly balanced with smoky and spicy notes
- Generous layers of melted sharp cheddar and Monterey Jack cheese for gooey goodness
- Fresh cilantro adds a bright contrast to the bold flavors
- Comforting enough for weeknight dinners yet impressive enough for guests
Even if you’re new to making enchiladas, these come together without fuss, giving you a chance to enjoy a flavorful meal without the stress. Plus, leftovers reheat beautifully, making them a win for busy nights ahead.
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Spicy Chicken Enchiladas
- Total Time: 50 minutes
- Yield: 6
Description
These Spicy Chicken Enchiladas are packed with shredded chicken, a fiery homemade enchilada sauce, and melted cheese, wrapped in soft corn tortillas for a deliciously satisfying meal.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 jalapeño pepper, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 cups cooked shredded chicken
1 cup chicken broth
1 (8-ounce) can tomato sauce
1 (4-ounce) can diced green chilies
1/2 teaspoon salt
12 corn tortillas
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
Sour cream, for serving
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened.
Add the minced garlic and chopped jalapeño pepper to the skillet and cook for 1 minute until fragrant.
Stir in the ground cumin, chili powder, smoked paprika, and cayenne pepper. Cook for 30 seconds to toast the spices.
Add the shredded chicken, chicken broth, tomato sauce, diced green chilies, and salt to the skillet. Stir to combine and simmer for 8-10 minutes until the sauce thickens slightly.
Lightly grease a 9×13-inch baking dish.
Warm the corn tortillas in a dry skillet or microwave until pliable to prevent cracking.
Spoon about 1/4 cup of the chicken mixture onto each tortilla, sprinkle with a tablespoon of shredded cheddar and Monterey Jack cheese, then roll up tightly.
Place each rolled tortilla seam-side down in the prepared baking dish.
Pour any remaining chicken sauce evenly over the enchiladas.
Sprinkle the remaining shredded cheddar and Monterey Jack cheese evenly over the top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from oven and let cool for 5 minutes.
Garnish with chopped fresh cilantro and serve with sour cream on the side.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
FAQ
Can I make these enchiladas ahead of time? Absolutely. You can prepare everything, assemble the enchiladas, and refrigerate them until you’re ready to bake. This makes weeknight meals a breeze.
How spicy are these enchiladas? The heat comes from jalapeño and cayenne, giving a noticeable kick but nothing overwhelming. You can adjust the peppers to suit your taste.
What can I serve alongside these enchiladas? A simple side of Mexican rice or a fresh green salad pairs perfectly. Sour cream also helps balance the spice.
Are corn tortillas necessary? They’re traditional and add authentic flavor, but if you prefer, flour tortillas can work as a substitute.
Can I freeze leftover enchiladas? Yes, store them in a freezer-safe container for up to two months. Thaw overnight before reheating.
When you’re craving something with a bit of fire but wrapped in familiar comfort, these Spicy Chicken Enchiladas are ready to deliver. Save the recipe, gather your ingredients, and treat yourself to a dinner that feels like a warm hug with a spicy twist.