Spicy Chicken Enchiladas
A delightful blend of flavors and textures, Spicy Chicken Enchiladas are a powerhouse of taste that can quickly become a favorite in your household. With the right mix of spices, succulent chicken, and warm tortillas, this dish will bring the tantalizing flavors of Mexico right to your dining table.
Enchiladas are a beloved staple in Mexican cuisine, known for their versatility and ability to be customized to individual tastes. They offer a hearty meal that can be enjoyed at any gathering, from casual family dinners to festive celebrations. This spicy rendition will tantalize your taste buds while also being straightforward enough for any home chef to prepare. With an enticing sauce and a cheesy filling, these enchiladas are sure to win over hearts and satisfy appetites.
Why make this recipe
Creating Spicy Chicken Enchiladas at home allows you to have complete control over the ingredients, ensuring they are fresh and tailored to your liking. The great thing about this dish is that it can be made in advance, making it perfect for meal prepping or entertaining guests. The preparation might seem intricate, but once you get the hang of it, the whole process becomes enjoyable. The combination of heat from the jalapeño and depth from the allspice, paired with the freshness of herbs, creates a tantalizing flavor explosion that reflects the vibrant culinary traditions of Mexico.
By making these enchiladas, you not only get a delicious meal but also engage with the cooking process, which can be quite rewarding. Each step, from sautéing the vegetables to blending the sauce, adds a layer of complexity and satisfaction that take this dish beyond a mere weeknight dinner. In addition to their taste, enchiladas also offer endless possibilities for adjustments based on dietary needs or personal preferences, making them an ideal meal choice for varied palates.
How to make Spicy Chicken Enchiladas
To make Spicy Chicken Enchiladas, begin by gathering all your ingredients to streamline the cooking process. The initial step involves sautéing fragrant garlic, onions, and jalapeño until they soften, creating a lovely base for the chicken. After adding in the chicken breast, allow it to absorb the flavors while cooking. The incorporation of thyme adds an aromatic touch that balances the heat from the jalapeño pepper.
While the chicken is cooking, you can prepare the tomato sauce, which gives the enchiladas their signature taste. Blending the cooked vegetables with tomatoes and spices produces a rich and flavorful sauce. This sauce is not only used as a base but also acts as a delicious element poured over the enchiladas before baking. The next step involves softening the tortillas, which can be done quickly in the oven.
Once everything is prepared, it is time to assemble the enchiladas. Filling and rolling the tortillas with shredded chicken and cheese creates delightful bites that are bursting with flavor. The moment they come out of the oven, the melted cheese signals that these enchiladas are ready to serve.
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 jalapeño pepper, seeded and sliced
- 3 cloves garlic, smashed
- ½ teaspoon dried thyme or 1½ teaspoons fresh thyme
- 1 white onion, minced
- 8 ounces skinless, boneless chicken breast, halved lengthwise
- Kosher salt
- 1½ pounds tomatoes, cored and roughly chopped
- ½ teaspoon ground allspice
- 8 corn tortillas
- 1½ cups shredded muenster cheese
- 1 cup mixed fresh parsley and cilantro, chopped
Directions
- Preheat the oven to 450°F (232°C).
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add jalapeño, garlic, thyme, and half the onion; cook until softened, about 3 minutes.
- Add the chicken, 1 tsp salt, and ¾ cup water. Bring to a boil, cover, and cook until the chicken is tender, about 6 minutes.
- Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender, add the tomatoes and allspice, then puree (leave the lid slightly ajar).
- Wipe out the skillet, heat the remaining 1 tbsp olive oil over medium-high, add the tomato puree, and cook until slightly reduced, about 6 minutes. Pour the sauce into a baking dish.
- Brush the tortillas with olive oil, place on a baking sheet, and bake until soft and pliable, 3–5 minutes.
- Shred the chicken. Fill each tortilla with chicken and cheese, roll up, and arrange seam-side down in the baking dish. Spoon a little sauce over the top.
- Bake until the cheese melts, about 4 minutes.
- Toss the herbs with the remaining onion and salt to taste, then sprinkle over the enchiladas before serving.
Time Breakdown
• Preparation Time: 20 minutes
• Cooking Time: 10 minutes
• Baking Time: 4 minutes
• Total Time: 34 minutes
• Servings: 4
How to serve Spicy Chicken Enchiladas
Spicy Chicken Enchiladas are best served immediately after baking, while the cheese is still melty and the sauce is bubbling. To enhance the presentation, consider garnishing them with additional fresh herbs, a dollop of sour cream, or some slices of avocado. A fresh side salad can also complement the dish beautifully, providing a refreshing contrast to the rich and spicy enchiladas. For those who enjoy a bit more heat, serving a side of hot salsa can elevate the experience even further.
These enchiladas make for an exciting meal on their own or as part of a larger spread for gatherings. Their vibrant colors and enticing aromas will undoubtedly impress your guests and family alike. Remember to provide plenty of napkins, as they are deliciously messy!
How to store Spicy Chicken Enchiladas
If you have leftovers, Spicy Chicken Enchiladas can be stored with ease. Ensure that they cool to room temperature before transferring them to an airtight container. They can be stored in the refrigerator for up to three days. If you want to extend their shelf life, consider freezing them. Wrap individual portions in plastic wrap and place them in a freezer-safe container. Properly stored, these enchiladas can last for about two months in the freezer.
When ready to enjoy the leftovers, thaw them overnight in the refrigerator and reheat them in the oven at 350°F (175°C) until warmed through and the cheese is bubbly. You might want to add a little extra sauce to keep them moist during reheating.
Tips to make Spicy Chicken Enchiladas
To enhance the flavor profile of your Spicy Chicken Enchiladas, consider marinating the chicken in spices or a bit of lime juice for a few hours before cooking. This adds an extra layer of flavor that melds beautifully with the other elements of the dish. Adjusting the heat level is also essential based on your preferences; if you prefer milder enchiladas, reduce the amount of jalapeño or consider using a less spicy pepper.
Using different types of cheese can also be a great way to customize this dish. While muenster cheese offers excellent meltability and flavor, you could use Monterey Jack or even a blend of cheeses for a unique twist. For a more substantial meal, adding black beans or refried beans into the filling will provide extra protein and fiber while creating a delicious mix with the chicken.
Experimenting with toppings can make serving these enchiladas even more fun. Avocado slices, fresh lime wedges, and a sprinkle of queso fresco can elevate the presentation and flavor, turning your dish into a feast for both the eyes and the palate.
Variation
No major variations, but you can adjust seasonings to taste.
Nutritional Information (Per Serving)
• Calories: 450 kcal
• Protein: 30 g
• Carbohydrates: 35 g
• Fat: 23 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 600 mg
FAQs
Q: Can I use leftover chicken for this recipe?
A: Absolutely! Leftover rotisserie chicken works great and can save time.
Q: What can I substitute for cheese if I’m looking for a dairy-free option?
A: Dairy-free cheese alternatives can be used, or you can skip the cheese altogether and add more vegetables.
Q: How can I make this dish spicier?
A: Consider adding more jalapeños, a pinch of cayenne pepper in the sauce, or using a hot salsa as a topping.
Spicy Chicken Enchiladas
Ingredients
For the Chicken Filling
- 2 tablespoons extra-virgin olive oil Plus more for brushing
- 1 jalapeño pepper, seeded and sliced
- 3 cloves garlic, smashed
- ½ teaspoon dried thyme or 1½ teaspoons fresh thyme
- 1 large white onion, minced Half for cooking, half for topping
- 8 ounces skinless, boneless chicken breast, halved lengthwise
- 1½ pounds tomatoes, cored and roughly chopped
- ½ teaspoon ground allspice
- 8 corn tortillas
- 1½ cups shredded muenster cheese
- 1 cup mixed fresh parsley and cilantro, chopped
- 1 teaspoon Kosher salt
Instructions
Preparation
- Preheat the oven to 450°F (232°C).
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add jalapeño, garlic, thyme, and half of the onion; cook until softened, about 3 minutes.
- Add the chicken, 1 tsp salt, and ¾ cup water. Bring to a boil, cover, and cook until the chicken is tender, about 6 minutes.
- Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender, add the tomatoes and allspice, then puree (leave the lid slightly ajar).
- Wipe out the skillet, heat the remaining 1 tbsp olive oil, add the tomato puree, and cook until slightly reduced, about 6 minutes. Pour the sauce into a baking dish.
- Brush the tortillas with olive oil, place on a baking sheet, and bake until soft and pliable, 3–5 minutes.
- Shred the chicken. Fill each tortilla with chicken and cheese, roll up, and arrange seam-side down in the baking dish. Spoon a little sauce over the top.
- Bake until the cheese melts, about 4 minutes.
- Toss the herbs with the remaining onion and salt to taste, then sprinkle over the enchiladas before serving.
