Spicy Chicken Enchiladas

Transport yourself to the vibrant streets of Mexico with these delicious and spicy chicken enchiladas. Wrapped in soft tortillas and smothered in a zesty tomato sauce, this dish is sure to satisfy your cravings for bold flavors and hearty comfort food. While the recipe may seem a bit daunting, it’s actually quite simple to make and is perfect for impressing your friends and family at your next gathering.


  • 1 lb. boneless, skinless chicken breasts, cooked and shredded
  • 12 corn tortillas
  • 2 tbsp. vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes
  • 1/2 cup chicken broth
  • 1 tbsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • salt and pepper, to taste
  • 2 cups shredded cheddar cheese
  • sour cream and chopped cilantro, for serving


  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and garlic and cook until softened, about 3-4 minutes.
  3. Add the diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper to the skillet. Bring to a boil and then reduce the heat to low. Simmer for 10-15 minutes or until the sauce has thickened slightly.
  4. Spread a small amount of the sauce on the bottom of a 9×13 inch baking dish.
  5. Warm the tortillas in the microwave or in a dry skillet until they are pliable. Fill each tortilla with a spoonful of the shredded chicken and a sprinkle of cheddar cheese. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
  6. Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheddar cheese.
  7. Bake the enchiladas for 20-25 minutes or until the cheese is melted and bubbly.
  8. Serve the enchiladas hot with a dollop of sour cream and a sprinkle of chopped cilantro.

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