Spicy Chicken Enchiladas

Spicy Chicken Enchiladas are a flavorful twist on a classic Mexican dish. Tender chicken, infused with aromatic spices, is wrapped in soft tortillas and smothered in a rich, spicy enchilada sauce and melted cheese.

Perfect for a weeknight dinner or special occasion, these enchiladas are sure to become a new favorite.

Ready Time

1 hrs

Yields

8 servings

Ingredients

boneless, skinless chicken breasts, 2 lbs
enchilada sauce, 2 cups
large onion, 1
garlic, 3 cloves
olive oil, 1/4 cup
cumin, 1 tsp
chili powder, 1 tsp
paprika, 1/2 tsp
cayenne pepper, 1/4 tsp
salt, 1 tsp
pepper, 1 tsp
large tortillas, 8-10
shredded cheese blend, 2 cups
sour cream, 1 cup
chopped fresh cilantro, 1/4 cup

Instructions

Preheat your oven to 375°F.

In a large skillet, heat the olive oil over medium-high heat.

Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute.

Add the chicken breasts to the skillet and cook until browned on both sides and cooked through.

Remove the chicken from the skillet and set aside to cool.

Add the cumin, chili powder, paprika, cayenne pepper, salt, and pepper to the skillet, stirring to combine.

Cook for 1-2 minutes, until the spices are fragrant.

Add the enchilada sauce to the skillet, stirring to combine with the spices.

Bring the sauce to a simmer and let cook for 5-7 minutes.

Shred the cooked chicken breasts into bite-sized pieces and add to the skillet, stirring to combine with the enchilada sauce.

In a large bowl, combine the shredded cheese blend and a pinch of salt.

To assemble the enchiladas, lay a tortilla flat and spoon some of the chicken and enchilada sauce mixture down the center of the tortilla.

Sprinkle some of the cheese blend on top of the chicken mixture, then roll the tortilla up and place seam-side down in a baking dish.

Repeat with the remaining tortillas and filling.

Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with the remaining cheese blend.

Cover the dish with aluminum foil and bake for 25-30 minutes.

Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

Remove from the oven and let cool for a few minutes.

Serve hot, topped with a dollop of sour cream, chopped fresh cilantro, and any additional desired toppings.

Notes

Here are the For the chicken, make sure to cook it until it reaches an internal temperature of 165°F. Also, let it cool completely before shredding to avoid any burnt fingers! When working with the tortillas, warm them up by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

This will make them more pliable and easier to roll.

If you like a milder enchilada, reduce or omit the cayenne pepper. If you prefer a spicier version, add more cayenne pepper or introduce diced jalapeños to the skillet with the onion.

The enchilada sauce can be made ahead of time and stored in the fridge for up to 3 days or frozen for up to 2 months.

Just thaw and reheat when ready to assemble the enchiladas. To freeze the assembled enchiladas, bake them for 20 minutes, then let them cool completely before freezing.

When you’re ready to serve, thaw overnight in the fridge and bake at 375°F for an additional 15-20 minutes.

For an extra crispy cheese topping, sprinkle some grated cheese on top of the enchiladas during the last 5 minutes of baking.