Irresistible Chilli Chicken Enchiladas
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.
Equipment
- Large skillet
- 9x13 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 9x13 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.