Why You Will Love It!
Spicy chicken enchiladas are a delectable Mexican dish, renowned for their bold flavors and comforting textures. Originating from Mexico, enchiladas are a traditional way of celebrating culinary heritage, wrapped in soft tortillas and filled with a variety of ingredients. This recipe stands out with its generous spice blend, making each bite a fiesta of flavor!
Love This Recipe Because…
There are numerous reasons to love these spicy chicken enchiladas:
- Bold flavors: A tantalizing spice mix elevates the chicken filling, offering a delightful kick.
- Easy prep: With straightforward instructions, these enchiladas can be prepared in no time.
- Perfect for weeknights: Quick to cook and easy to assemble, they make for an ideal dinner option.
- Customizable: Enjoy the flexibility of using various proteins or spice levels!
Simple Ingredients
To whip up your spicy chicken enchiladas, gather the following ingredients:
- 2 cups shredded cooked chicken (tip: buy (1) premade roasted chicken to shred quickly)
- 1 cup red enchilada sauce (store-bought or homemade)
- 2 cups shredded cheese (cheddar and/or Monterey Jack)
- 8 corn tortillas
- 1/2 onion, diced
- 1-2 jalapeños, chopped (optional)
- 1 taco packet, 3 tsp. salt and 1 tsp. paprika (optional), 1 tsp. pepper and 1/2 tsp cayenne pepper to taste
You can easily substitute chicken with shredded, ground beef, or fried tofu with taco seasonings, or even beans (add taco seasonings and a tsp butter for extra rich flavor) for a vegetarian option, and adjust spice levels as desired. For a low fat option, you can substitute sour cream for plain greek yogurt.
Step-by-Step Instructions
Follow these steps to create your spicy chicken enchiladas:
- Preheat the oven to 375°F
- In a skillet, sauté onion until translucent. Add shredded chicken, jalapeños, taco packet seasoning, paprika (optional), salt, pepper and cayenne pepper. Mix well, place in a dish and mix in 1 cup of shredded cheese and 1 dollop of sour cream.
- Warm corn tortillas by flipping for about 30-60 seconds in a low-heated pan with 1 tbsp oil, or dip in warm enchilada sauce while warming in medium size pot for 30 seconds or so until pliable (do not over heat). Spoon chicken mixture into each tortilla, roll tightly, and place seam-side down in a baking dish.
- Pour red enchilada sauce over the rolled tortillas and top with 1 cup cheese.
- Bake for 20-25 minutes or until the cheese is bubbly and golden.
Serving Suggestions
These spicy chicken enchiladas pair beautifully with Mexican rice, warm cheesy black beans, taco salad, fresh guacamole, and/or a chilled horchata (cinnamon rice drink-recipe here) for a complete meal. Enjoy your culinary creation and share with friends and family!
Storage
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave to enjoy again!
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