Spicy Chicken Enchiladas
These spicy chicken enchiladas are a delightful twist on a classic Mexican dish. With juicy shredded chicken, soft tortillas, and a homemade spicy enchilada sauce, this recipe promises an explosion of flavor. Each bite balances bold spices and comforting cheese, making it a go-to for any home cook craving a taste of Mexico.
Ingredients
- 2 cups shredded rotisserie chicken
- 8 corn tortillas
- 2 cups shredded cheese (cheddar or a Mexican blend)
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) crushed tomatoes
- 2 tablespoons chipotle chili powder
- 1 teaspoon ground cumin
- 1 jalapeño, minced (optional for extra heat)
- Salt and pepper to taste
- Fresh cilantro, for garnish
Directions
- Preheat your oven to 375°F (190°C).
- In a saucepan, heat olive oil over medium heat, add onion, and cook until soft. Stir in garlic, crushed tomatoes, chipotle chili powder, cumin, and jalapeño. Simmer for 10 minutes.
- In a large bowl, combine shredded chicken with half of the spicy enchilada sauce.
- Soften tortillas in the microwave for 30 seconds. Fill each tortilla with chicken mixture and a sprinkle of cheese, then roll and place seam-side down in a baking dish.
- Pour remaining sauce over enchiladas, top with the rest of the cheese, and bake for 20 minutes until bubbly and golden.
- Garnish with fresh cilantro before serving. Enjoy!
Cook’s Note
Feel free to adjust the spice level by using less chipotle chili powder or jalapeño. These enchiladas can also be assembled ahead of time and stored in the fridge until ready to bake.
Nutrition Facts
Approximate per serving: 350 calories, 25g protein, 30g carbs, 15g fat.