Easy Spicy Chicken Enchiladas With Homemade Sauce

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If you’re craving bold flavor without overwhelming heat, these spicy chicken enchiladas hit the perfect balance. Tender shredded chicken is wrapped in soft tortillas, smothered in homemade enchilada sauce with just the right kick, and baked until bubbly and irresistible.

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• Prep time: 20 minutes
• Cook time: 45 minutes
• Servings: 8 enchiladas
• Prep level: Beginner +

Ingredient Notes

• Chicken: Use boneless, skinless chicken breasts.  You can swap in chicken thighs for a juicier option, or use leftover rotisserie chicken as a shortcut.
• Homemade seasoning: A mix that adds warmth without too much heat. Adjust the spice level to taste and add a pinch of cayenne for more of a kick.
• Onions: Yellow or white onions work best for a balanced savory base. Red onion can be used for a slightly sharper flavor.
• Bell peppers: Red peppers add a mild sweetness and color. Swap with green peppers for a more earthy flavor or poblano peppers for a slightly deeper, smoky taste.
• Homemade red enchilada sauce: Rich, smoky, and easy to customize. A can of enchilada sauce works in a pinch if you’re short on time.
• Broth: Adds flavor to the sauce. Both vegetable broth and chicken stock work as a substitute if needed. Toss in a bullion cube for additional flavor.
• Tortillas: Corn tortillas for a more traditional flavor, or flour tortillas for a softer, easier-to-roll option.  You can also use gluten-free flour tortillas.
• Cheese: Shred your own for the best melt. Use cheddar, Monterey Jack cheese, or a Mexican blend.

Step-by-Step Instructions

Make enchilada seasoning:  In a small bowl, mix the dry seasonings (cumin, chili powder, garlic powder, onion powder, salt, thyme, black pepper, and a pinch of cayenne (optional). Set aside.

In a large bowl, toss the chicken with a couple of tablespoons of the dry seasoning mix. Cook in oil in a medium skillet over medium heat. Rest, then shred.

In the same skillet, add a little more oil if needed. Sauté onions, garlic, and red peppers until softened and slightly caramelized. Stir in the green chiles. Add the chicken back in and combine.

Make the sauce: In a saucepan, heat oil. Whisk in the flour and cook for 2 minutes. Whisk in the broth, followed by the tomato sauce. Stir in the remaining seasoning mix. Simmer until slightly thickened.

Assemble the enchiladas: Preheat the oven. Warm tortillas so they don’t crack. Pour a little of the warm enchilada sauce on the bottom of a glass baking dish. Add chicken mixture and cheese to each tortilla. Roll and place seam-side down in the baking dish.

Add sauce and cheese: Pour the remaining sauce evenly over the top and sprinkle with cheese. Bake until hot and bubbly. Let rest for a few minutes before serving. Top with fresh cilantro, sour cream, avocado, a squeeze of lime, or your favorite toppings.

What to Serve with Cheesy Chicken Enchiladas

These spicy chicken enchiladas pair perfectly with fresh, flavorful sides:

• A classic combo is black beans and rice – hearty, simple, and perfect for soaking up any extra sauce. Creamy refried beans are another go-to side.
• For something lighter, cilantro lime rice from Miss In The Kitchen brings a bright, zesty contrast. You can also add a simple side of seasoned white rice or Mexican rice to keep things easy.
• Round out the dish with extras like fresh pico de gallo, sliced avocado, or guacamole, and a dollop of sour cream with a few lime wedges on the side.

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Yield: 8

Easy Spicy Chicken Enchiladas With Homemade Sauce

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Easy spicy chicken enchiladas with bold flavor and mild heat, filled with chicken, peppers, onions, and cheese, then baked in a rich homemade sauce until bubbly.

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 5 minutes

Total Time 1 hour 10 minutes

Ingredients

• Enchilada seasoning:
• 1 tablespoon cumin
• 1 tablespoon chili powder or paprika
• 1 teaspoon each: garlic powder, onion powder, kosher salt, and thyme
• 3/4 teaspoon cayenne pepper – adjust to taste
• 1/4 teaspoon black pepper
• Enchilada red sauce:
• 3 tablespoons extra virgin olive oil
• 2 tablespoons flour
• 2 cups of chicken broth
• 1.5 cups tomato sauce
• 2 tablespoons of seasoning mix (see above)
• Chicken filling:
• 2 to 3 chicken breasts (approximately 1.25 pounds) – boneless, skinless, and cut in half horizontally
• 2-3 tablespoons olive oil
• 1/2 chopped large onion
• 1 small red pepper – chopped
• 2-3 garlic cloves – minced
• 2 tablespoons of canned green chilies (mild or hot)
• 2 cups shredded cheddar cheese. Shred additional cheese for serving
• 8 flour tortillas (8 or 10-inch)
• Optional toppings:
• Sour cream, chopped fresh cilantro, sliced green onions/scallions, shredded cheese, diced tomatoes

Instructions

1. Make enchilada seasoning:  In a small bowl, mix the dry seasonings (cumin, chili powder, garlic powder, onion powder, salt, thyme, black pepper, and a pinch of cayenne (optional). Set aside.
2. Pat the chicken dry. If they are thick, horizontally slice them in half for faster cooking and place them in a large bowl. Toss with 2 tablespoons of dry seasoning mix. 
3. Heat 2 tablespoons of oil in a large skillet over medium heat. Cook 4-5 minutes per side, until fully cooked. Remove and let rest, then shred.
4. Sauté the vegetables: In the same skillet, add a little more oil if needed. Sauté onions, garlic, and red peppers for 4-5 minutes until softened and slightly caramelized. Stir in the green chiles. Return the shredded chicken to the pan and toss to combine. Turn off the heat and let the filling rest.
5. Make the sauce: In a saucepan, heat oil over medium heat. Whisk in the flour and cook for 2 minutes. Slowly whisk in the broth, followed by the tomato sauce. Stir in the remaining seasoning mix. Simmer 5-7 minutes until slightly thickened. Remove from the heat and let cool.
6. Assemble the enchiladas: Heat oven to 350°F. Warm tortillas so they are soft and pliable. Pour 1/4 cup of the enchilada sauce on the bottom of a glass baking dish. Spoon about 1/4 cup of the chicken mixture evenly into the bottom of each tortilla and top with a sprinkle of shredded cheese. Roll tightly, and place seam-side down into the dish.
7. Add sauce and cheese: Pour the remaining enchilada sauce evenly over the top and sprinkle with about 1/2 cup of the cheese.
8. Bake 20-25 minutes until hot and bubbly. Let them sit for 5 minutes before serving. Top with fresh cilantro, sour cream, avocado, or a squeeze of lime if desired.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 765Total Fat: 43gSaturated Fat: 19gUnsaturated Fat: 24gCholesterol: 120mgSodium: 3050mgCarbohydrates: 53gFiber: 5gSugar: 5gProtein: 40g

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