Spicy Chicken Enchiladas
A delicious blend of flavors and textures, Spicy Chicken Enchiladas bring the tantalizing flavors of Mexico to your dining table, featuring a cheesy filling and spicy sauce.
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.
Notes
Spicy Chicken Enchiladas are best served immediately after baking with fresh herbs, sour cream, or avocado. They can be stored in an airtight container in the refrigerator for up to three days or frozen for about two months. Reheat to enjoy leftovers.