Some dinners are routine, but then there’s the kind that wakes up your senses and leaves you craving the next bite before you’ve even finished. These spicy chicken enchiladas do exactly that—bringing together tender shredded chicken, a vibrant and smoky sauce, and gooey melted cheese wrapped in soft corn tortillas. Just thinking about the aromas filling the kitchen makes me smile.
One evening, I remember pulling these enchiladas from the oven. The kitchen was warm, filled with the scent of smoked paprika and jalapeño, a subtle heat that teased the air. The cheese on top bubbled and browned perfectly, promising a rich, comforting bite. As I took the first forkful, the flavors hit in waves—the smoky spices, the zing from fresh cilantro, the soft texture of the tortillas all blending into something that felt like a celebration on a plate. It’s that kind of meal that brings everyone to the table, inviting stories and laughter alongside the food.
- Bold, smoky spices that create layers of flavor without overwhelming heat
- Combination of cheddar and Monterey Jack cheese for creamy richness
- Soft corn tortillas that hold everything together with perfect tenderness
- Homemade spicy enchilada sauce that adds a fresh, vibrant kick
- Comforting and satisfying enough for family dinners or casual get-togethers
If you’re worried about the spice level, the sauce and jalapeño can be adjusted to suit your taste—this recipe welcomes personalization. Plus, leftovers reheat beautifully, making it an easy choice for busy nights.
PrintSpicy Chicken Enchiladas
Delicious and fiery spicy chicken enchiladas made with tender shredded chicken, a homemade spicy enchilada sauce, and melted cheese, wrapped in soft corn tortillas. Perfect for a flavorful dinner that packs a punch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 jalapeño pepper, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 cups cooked shredded chicken
1 cup canned diced tomatoes, drained
1/2 cup chopped fresh cilantro
12 corn tortillas
2 cups shredded sharp cheddar cheese
2 cups shredded Monterey Jack cheese
2 cups spicy enchilada sauce (recipe 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.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes until softened.
Add minced garlic and chopped jalapeño to the skillet and cook for 1-2 minutes until fragrant.
Stir in ground cumin, smoked paprika, chili powder, and cayenne pepper. Cook for 30 seconds to toast the spices.
Add shredded chicken and diced tomatoes 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 the skillet from heat and stir in chopped cilantro.
Warm the corn tortillas in a dry skillet or microwave until pliable.
Spread 1/2 cup of the spicy enchilada sauce evenly over the bottom of the prepared baking dish.
To assemble, place about 1/3 cup of the chicken mixture down the center of each tortilla. Sprinkle with a tablespoon of cheddar and Monterey Jack cheese.
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 cheddar and Monterey Jack cheese over the top.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Let the enchiladas rest for 5 minutes before serving.
FAQ
Can I make these enchiladas ahead of time?
Absolutely. You can assemble them and refrigerate for a few hours before baking, or freeze before baking for up to two months. Just thaw overnight in the fridge before cooking.
What can I serve as sides?
Simple sides like Mexican rice, refried beans, or a crisp green salad balance the spices and add variety to the meal.
Is there a way to make this milder?
Yes, reduce or omit the jalapeño and cayenne pepper for a gentler kick while still enjoying the rich flavors.
Spicy chicken enchiladas are more than just dinner; they’re a chance to spice up your evening with familiar comfort and exciting flavors. Try making them tonight and see how quickly they become a favorite on your table.