Some dinners linger in your memory—not just for the flavors but for the moments they create. Spicy chicken enchiladas do exactly that. They bring together tender shredded chicken, a smoky homemade sauce, and melty cheese in a way that feels like a warm hug after a long day.
I remember the first time I made these enchiladas on a hectic weeknight. The kitchen filled with the aroma of cumin, smoky paprika, and just the right amount of heat from jalapeños. As I rolled each tortilla, the soft warmth in my hands promised comfort. When the cheese bubbled golden after baking, it was impossible not to feel a little proud—and even more eager to dig in. The blend of spices and tender chicken wrapped in soft corn tortillas made every bite a satisfying escape from the day’s chaos.
- Rich layers of flavor with a balance of smoky, spicy, and fresh notes.
- Soft corn tortillas that roll easily without cracking, perfect for stuffing.
- A hearty, protein-packed meal that feels indulgent yet homemade.
- Generous amounts of melted cheese that top the dish with golden goodness.
- Flexible enough for meal prep or a casual dinner with friends and family.
If you prefer a milder spice or want to customize the heat, you can easily adjust the jalapeño or cayenne pepper levels. These enchiladas also freeze well, making them a great option for busy weeks when you want a ready-made dinner that still tastes fresh and satisfying.
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Spicy Chicken Enchiladas
- Total Time: 50 minutes
- Yield: 6 1x
Description
Delicious and flavorful spicy chicken enchiladas made with tender shredded chicken, a zesty homemade enchilada sauce, and melted cheese, wrapped in soft corn tortillas. Perfect for a satisfying weeknight dinner.
Ingredients
2 tablespoons vegetable 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
3 cups cooked chicken breast, shredded
1 cup canned diced tomatoes, drained
1/2 cup chopped fresh cilantro
12 corn tortillas
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
2 cups enchilada sauce (see below)
Salt, to taste
Black pepper, to taste
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and chopped jalapeño 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, drained diced tomatoes, and chopped cilantro to the skillet. Stir well to combine and cook for 3-4 minutes until heated through. Season with salt and black pepper to taste. Remove from heat.
Warm the corn tortillas in a dry skillet or microwave until pliable to prevent cracking when rolling.
Spread 1/2 cup of enchilada sauce evenly on the bottom of the prepared baking dish.
Place about 1/3 cup of the chicken mixture in the center of each tortilla. Sprinkle with a tablespoon of the shredded Monterey Jack and cheddar cheese blend.
Roll up each tortilla tightly and place seam side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle the remaining shredded cheese evenly over the top of the enchiladas.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
Remove from the oven and let the enchiladas rest for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
FAQ
Can I make these enchiladas ahead of time? Absolutely. You can assemble them, cover, and refrigerate for up to 24 hours before baking. This makes dinner prep a breeze on busy days.
What can I substitute for corn tortillas? Flour tortillas can be used instead, but the traditional corn tortillas add a unique texture and flavor that complements the spicy filling beautifully.
How spicy are these enchiladas? They have a noticeable kick thanks to jalapeño and cayenne, but you can easily reduce or omit the cayenne for a milder dish.
Can leftovers be frozen? Yes, freeze unbaked enchiladas wrapped tightly, and bake them straight from the freezer with a bit of extra time added.
When you’re craving something that feels like a small celebration in your own kitchen, these spicy chicken enchiladas deliver every time. Go ahead, save this recipe, and make your next weeknight dinner one to look forward to.