These easy spicy chicken enchiladas are made for you — cheesy, zesty, and oven-baked to perfection. A bold, crowd-pleasing weeknight meal!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (10-ounce) can red enchilada sauce (or homemade)
- 1 cup salsa (medium or hot, depending on spice preference)
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- 8 small flour or corn tortillas
- 1½ cups shredded Monterey Jack or cheddar cheese
- ¼ cup sour cream (for drizzling)
- Fresh cilantro, chopped (for garnish)
Directions
- Preheat oven: Preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Make the filling: In a skillet over medium heat, heat olive oil. Add onion and cook until soft, about 3 minutes. Stir in garlic and cook for 30 seconds more. Add shredded chicken, ½ cup enchilada sauce, salsa, chili powder, cumin, paprika, and cayenne. Stir and simmer for 3–5 minutes.
- Assemble enchiladas: Spoon about 2–3 tablespoons of filling into each tortilla, roll tightly, and place seam-side down in the baking dish.
- Top with sauce: Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle shredded cheese on top.
- Bake: Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
- Garnish and serve: Drizzle with sour cream and sprinkle with fresh cilantro before serving.
Optional Tips/Variations
- Use spicy chipotle sauce instead of enchilada sauce for a smoky flavor.
- Add black beans or corn to the filling for extra texture.
- Substitute shredded beef or tofu for chicken for a twist.
- Serve with Spanish rice and guacamole for a complete meal.
Craving more cheesy comfort? Try my Easy Cheesy Lasagna or Easy One-Pot Pasta next — both are perfect for weeknight dinners.