IRRESISTIBLE CHILLI CHICKEN ENCHILADAS

I remember one particularly chaotic week when all I craved was comfort food, but I also desperately needed something quick and easy; that’s when I stumbled upon a shortcut version of these Chilli Chicken Enchiladas, and it was pure magic. Get ready, because I’m about to share with you how to create the most flavorful, satisfying Chilli Chicken Enchiladas that’ll become a regular in your dinner rotation, guaranteed!

Why You’ll Absolutely Love This Chilli Chicken Enchiladas Recipe

Okay, friend, let’s be honest: enchiladas are fantastic, but they can sometimes feel like a project. This recipe? It’s all about delivering maximum flavor with minimal fuss. We’re talking weeknight-friendly, family-approved deliciousness. Plus, it’s a fantastic way to use up leftover chicken! If you are someone who appreciates Mexican Chicken Heavenly, you will find this to be a similar family-friendly meal.

What Makes These Enchiladas Special?

• The Flavor Bomb Chilli: We’re not just talking mild heat here. We’re building layers of flavor with different chilli powders and spices.
• Shredded Chicken Perfection: Tender, juicy chicken is key. Whether you poach it, bake it, or use rotisserie chicken, make sure it’s cooked to perfection.
• Cheesy Goodness: A generous blanket of cheese is non-negotiable. It’s what ties everything together and creates that gooey, melty magic.
• Customizable Heat: You control the spice level! Want it mild? Go easy on the chilli powder. Craving fiery heat? Add a pinch of cayenne or some chopped jalapeños.
• They are great High Protein Recipes Dinner: We’ll be using a substantial amount of chicken to keep you happy and full.

Ingredients You’ll Need for Chilli Chicken Enchiladas

Before we dive into the how-to, let’s gather our ingredients. Don’t worry, most of them are pantry staples!

For the Chilli Chicken Filling:

• Cooked Chicken: About 2-3 cups, shredded. Rotisserie chicken is a lifesaver, or you can cook your own.
• Onion: 1 medium, chopped.
• Garlic: 2-3 cloves, minced.
• Chilli Powder: 2 tablespoons (adjust to your heat preference).
• Cumin: 1 teaspoon.
• Oregano: 1/2 teaspoon.
• Smoked Paprika: 1/2 teaspoon (adds a lovely smoky depth).
• Diced Tomatoes: 1 (14.5 ounce) can, undrained.
• Tomato Paste: 2 tablespoons.
• Chicken Broth: 1/2 cup.
• Corn: 1 cup frozen or canned.
• Black Beans: 1 (15 ounce) can, rinsed and drained.
• Shredded Cheese: 1 cup (cheddar, Monterey Jack, or a Mexican blend).
• Salt and Pepper: To taste.
• Optional: Chopped jalapeños for extra heat.

For the Enchiladas:

• Corn or Flour Tortillas: 8-10, depending on size. Corn tortillas are more traditional, but flour tortillas are easier to roll.
• Enchilada Sauce: 1 (15 ounce) can, red or green, your preference.
• Shredded Cheese: 2 cups (for topping).

Step-by-Step Instructions: Making Chilli Chicken Enchiladas

Alright, let’s get cooking! Don’t be intimidated; this is easier than it looks. Just follow these steps, and you’ll be enjoying delicious Chilli Chicken Enchiladas in no time.

Step 1: Prepare the Chilli Chicken Filling

1. Sauté the Aromatics: Heat a tablespoon of oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Bloom the Spices: Add the chilli powder, cumin, oregano, and smoked paprika to the skillet. Cook for 30 seconds, stirring constantly, until fragrant. This helps to “bloom” the spices and release their full flavor.
3. Simmer the Sauce: Stir in the diced tomatoes, tomato paste, and chicken broth. Bring to a simmer, then reduce heat and cook for 5 minutes, allowing the sauce to thicken slightly.
4. Add the Chicken and Other Goodies: Stir in the shredded chicken, corn, black beans, and 1 cup of shredded cheese. Season with salt and pepper to taste. Cook for another 5 minutes, stirring occasionally, until everything is heated through and the cheese is melted.
5. Taste and Adjust: Give the filling a taste and adjust the seasonings as needed. Add more chilli powder for heat, salt for flavor, or a squeeze of lime juice for brightness.

Step 2: Assemble the Enchiladas

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Warm the Tortillas: This is crucial! Warm the tortillas slightly to make them more pliable and prevent them from cracking when you roll them. You can do this in the microwave (wrapped in a damp paper towel), in a dry skillet, or even over an open gas flame (carefully!).
3. Assemble the Enchiladas: Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish. This prevents the enchiladas from sticking.
4. Fill and Roll: Place about 1/2 cup of the chilli chicken filling in the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the baking dish.
5. Top with Sauce and Cheese: Pour the remaining enchilada sauce over the enchiladas, making sure they’re evenly coated. Sprinkle with the remaining 2 cups of shredded cheese.

Step 3: Bake and Enjoy

1. Bake the Enchiladas: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
2. Let Rest: Let the enchiladas rest for a few minutes before serving. This allows the cheese to set slightly and prevents them from falling apart.
3. Garnish and Serve: Garnish with your favorite toppings, such as sour cream, guacamole, chopped cilantro, or sliced green onions.

Tips for the Best Chilli Chicken Enchiladas

Want to take your enchilada game to the next level? Here are a few extra tips and tricks:

• Don’t Overfill the Tortillas: Too much filling will make the enchiladas difficult to roll and they’ll be more likely to fall apart.
• Use High-Quality Enchilada Sauce: The enchilada sauce is a key component of the flavor, so choose a brand you love.
• Make Ahead: You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.
• Freeze for Later: These enchiladas freeze beautifully! Assemble them, but don’t bake them. Wrap them tightly in plastic wrap and then foil. Freeze for up to 3 months. To bake, thaw them overnight in the refrigerator and then bake as directed.

Variations and Substitutions for Chilli Chicken Enchiladas

This recipe is incredibly versatile! Feel free to experiment with different ingredients and flavors to create your own signature enchiladas.

• Spice it Up: Add a pinch of cayenne pepper or some chopped jalapeños to the filling for extra heat. You can also use a spicier enchilada sauce.
• Add Veggies: Bell peppers, zucchini, and mushrooms are all great additions to the filling.
• Use Different Protein: Ground beef, shredded pork, or even tofu can be substituted for the chicken.
• Make it Vegetarian: Omit the chicken and add more vegetables, such as corn, beans, and sweet potatoes.
• Low Carb Option: If you’re looking for High Protein Low Carb Recipes, consider using low-carb tortillas or serving the filling in bowls without the tortillas. That way it becomes similar to Chicken Enchilada Bowls.
• Creamy Dreamy: For a richer filling, stir in a dollop of sour cream or cream cheese.

Serving Suggestions for Your Chilli Chicken Enchiladas

These enchiladas are a complete meal on their own, but they’re even better with a few simple sides.

• Rice and Beans: A classic combination that never fails.
• Guacamole and Chips: A must-have for any Mexican-inspired meal.
• Salad: A light and refreshing salad helps to balance the richness of the enchiladas.
• Mexican Street Corn Salad: Adds a burst of flavor and color.

Troubleshooting: Common Enchilada Problems and Solutions

Even the best cooks encounter hiccups sometimes. Here are a few common enchilada problems and how to fix them:

• Tortillas are Cracking: Make sure you warm the tortillas before rolling them. This makes them more pliable and less likely to crack.
• Enchiladas are Soggy: Don’t overfill the tortillas, and make sure to drain any excess liquid from the filling. You can also bake the enchiladas on a wire rack to allow air to circulate.
• Cheese isn’t Melting: Make sure the oven is hot enough, and don’t overcrowd the baking dish. You can also broil the enchiladas for a minute or two at the end of baking to melt the cheese.
• Enchiladas are Sticking to the Dish: Spread a thin layer of enchilada sauce on the bottom of the baking dish before adding the enchiladas.

Other Delicious Mexican-Inspired Recipes to Try

If you’re craving more Mexican flavors, here are a few other recipes you might enjoy:

• Creamy Chicken Enchiladas: For a milder, creamier version of this classic dish.
• Chicken Chimichangas: Crispy, deep-fried burritos filled with chicken and cheese.
• Chicken Street Tacos: A quick and easy weeknight meal that’s bursting with flavor.
• Chicken Enchiladas: A more traditional enchilada recipe, perfect for a crowd.

Chilli Chicken Enchiladas Recipe Card

Here’s a handy recipe card you can print out or save for later:

Ingredients:

For the Chilli Chicken Filling:

• 2-3 cups cooked, shredded chicken
• 1 medium onion, chopped
• 2-3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon smoked paprika
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1/2 cup chicken broth
• 1 cup frozen or canned corn
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Salt and pepper to taste

For the Enchiladas:

• 8-10 corn or flour tortillas
• 1 (15 ounce) can enchilada sauce
• 2 cups shredded cheese (for topping)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat oil in a skillet over medium heat. Sauté onion and garlic until softened.
3. Add chili powder, cumin, oregano, and smoked paprika; cook for 30 seconds.
4. Stir in diced tomatoes, tomato paste, and chicken broth. Simmer for 5 minutes.
5. Add chicken, corn, black beans, and 1 cup cheese. Season with salt and pepper. Cook until heated through.
6. Warm tortillas. Spread enchilada sauce on the bottom of a baking dish.
7. Fill each tortilla with filling, roll, and place seam-side down in the dish.
8. Pour remaining enchilada sauce over enchiladas. Sprinkle with 2 cups of cheese.
9. Bake for 20-25 minutes, until cheese is melted and bubbly.
10. Let rest for a few minutes before serving. Garnish as desired.

Final Thoughts on These Easy Chicken Enchiladas

So there you have it – a recipe for Chilli Chicken Enchiladas that’s easy, flavorful, and totally customizable. Whether you’re a seasoned cook or a kitchen newbie, I know you can nail this recipe. Gather your ingredients, follow the steps, and get ready to enjoy a truly satisfying meal. Happy cooking!

Irresistible Chilli Chicken Enchiladas

Alice Yowell

These Chilli Chicken Enchiladas are a flavorful and satisfying weeknight meal that’s easy to customize to your liking. They feature a delicious chilli-spiced chicken filling, plenty of cheese, and your choice of corn or flour tortillas, all baked to bubbly perfection.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Mexican

Servings 8

Calories 450 kcal

Equipment

• Large skillet
• 9×13 inch baking dish
• Mixing spoon
• Measuring cups and spoons
• Oven
• Can opener
• Microwave or Dry Skillet (for warming tortillas)
• Knife
• Cutting board

Ingredients

  

• 2-3 cups cooked, shredded chicken
• 1 medium onion, chopped
• 2-3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• ½ teaspoon oregano
• ½ teaspoon smoked paprika
• 2 tablespoons tomato paste
• ½ cup chicken broth
• 1 cup frozen or canned corn
• 1 cup shredded cheese cheddar, Monterey Jack, or Mexican blend
• Salt and pepper to taste
• 8-10 corn or flour tortillas
• 2 cups shredded cheese for topping
• 1 tablespoon oil

Instructions

 

• Preheat oven to 375°F (190°C).
• Heat oil in a large skillet over medium heat. Sauté onion and garlic until softened.
• Add chili powder, cumin, oregano, and smoked paprika to the skillet; cook for 30 seconds.
• Stir in diced tomatoes, tomato paste, and chicken broth. Simmer for 5 minutes.
• Add shredded chicken, corn, black beans, and 1 cup shredded cheese. Season with salt and pepper. Cook until heated through.
• Warm tortillas slightly to make them more pliable.
• Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
• Fill each tortilla with about 1/2 cup of the chicken filling, roll tightly, and place seam-side down in the prepared baking dish.
• Pour remaining enchilada sauce over the enchiladas.
• Sprinkle with 2 cups of shredded cheese.
• Bake for 20-25 minutes, or until cheese is melted and bubbly and the enchiladas are heated through.
• Let rest for a few minutes before serving. Garnish as desired.

Notes

Don’t overfill the tortillas to prevent cracking. Use high-quality enchilada sauce for the best flavor. Enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours, or frozen for up to 3 months. Add a pinch of cayenne pepper or chopped jalapeños for extra heat. Garnish with sour cream, guacamole, chopped cilantro, or sliced green onions.