Best Spicy Chicken Enchiladas Recipes

SPICY CHICKEN ENCHILADAS WITH TOMATILLO SALSA

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with cayenne, salt, and black pepper.
• Place chicken on the preheated grill and cook until no longer pink in the center and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate and shred using 2 forks.
• Combine tomatillos, serrano peppers, vinegar, water, onion, garlic, and salt in a large pot over high heat and bring to a boil. Reduce heat and simmer until tomatillos are tender, about 10 minutes. Remove from heat and chill in an ice bath until cool, 20 to 30 minutes. Add cilantro and lime juice. Blend salsa thoroughly using an immersion blender.
• Preheat the oven to 375 degrees F (190 degrees C).
• Mix shredded chicken, cream cheese, 4 ounces Mexican cheese, sour cream, 1/2 cup salsa, onion, and cayenne pepper together in a medium bowl.
• Pour just enough salsa into a 9x13-inch baking pan to thinly cover the bottom. Place a heaping spoonful of filling into each tortilla, roll, and place into the pan. Try to keep them from touching. Top with remaining salsa and Mexican cheese.
• Bake in the preheated oven until bubbly, 35 to 40 minutes.

SPICY CHICKEN ENCHILADAS

Steps:

• In a large bowl, combine chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up., Place in 2 ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives., Cover and bake at 400° for 15-20 minutes or until heated through. If desired, top with tomato and lettuce.

SPICY CHICKEN ENCHILADAS WITH RED MOLE SAUCE

Steps:

• Heat an 8-inch nonstick skillet over medium heat. Add the almonds and sesame seed and cook and stir for 4 minutes or until golden brown. Reserve 1 tablespoon almond mixture.
• Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, tomatoes, chipotle chiles, raisins, salt, black pepper and cinnamon. Cook for 5 minutes or until the onion is tender, stirring occasionally.
• Spoon the onion mixture into a blender. Add the broth and the remaining almond mixture. Cover and blend until the mole sauce is smooth. Pour the mole sauce into the saucepan and heat over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mole sauce is slightly thickened, stirring often.
• Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup cheese and 1/2 cup mole sauce in a large bowl.
• Spread 1/2 cup mole sauce in the bottom of an 11x8x2-inch baking dish.
• Spoon about 1/4 cup chicken mixture in the center of each tortilla. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into the baking dish. Pour the remaining mole sauce over the filled tortillas. Top with the remaining cheese. Cover the baking dish.
• Bake for 25 minutes or until the enchiladas are hot and bubbling. Sprinkle with the reserved almond mixture. Serve with the sour cream.

SPICY CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix sour cream, tomatoes, 1 cup of the cheese and the seasoning blend. Stir in chicken.
• Spread 1/2 cup of the salsa in baking dish. Spoon 1/2 cup chicken mixture down center of each tortilla; roll up. Place enchiladas, seam side down, over salsa in baking dish. Spoon remaining 1 cup salsa over filled enchiladas; top with remaining 1 1/2 cups cheese.
• Bake uncovered 20 minutes or until cheese is melted and enchiladas are thoroughly heated. Garnish with green onions.

SPICY JALAPENO CHICKEN ENCHILADAS

Steps:

• Place the tomatillos, onions, jalapenos and garlic in two 15x10x1-in. baking pans. Drizzle with oil. Bake at 425° for 20-25 minutes or until tender and browned. Cool slightly. , Transfer vegetables and cooking liquid to a food processor. Add the cilantro, lime juice, cumin and salt. Cover and pulse until chunky; set aside., For filling, in a large skillet, saute onion in oil until tender. Add garlic and cumin; cook and stir 1 minute longer. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cilantro and 1 cup of the tomatillo mixture. Stir in chicken., To assemble, spread 1/4 cup tomatillo mixture into two greased 13x9-in. baking dishes. Spread 1 tablespoon tomatillo mixture and 1/2 cup chicken mixture down the center of each tortilla; sprinkle each with 2 tablespoons cheese. Roll up and place seam side down into baking dishes. Spoon remaining tomatillo mixture over enchiladas; sprinkle with cheese., Cover and freeze one dish for up to 3 months. Bake the second dish, uncovered, at 350° for 30-35 minutes or until bubbly. Garnish with sour cream, tomatoes and cilantro if desired., To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40-45 minutes or until bubbly.

SPICY CHICKEN ENCHILADAS FOR TWO

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Heat 8-inch nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes, stirring frequently, until lightly browned.
• Stir in onion, salt, oregano and pepper. Cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Cool 5 minutes.
• Meanwhile, spread 1/4 cup of the enchilada sauce in baking dish.
• Stir 1/2 cup of the cheese, the sour cream and chiles into chicken mixture. Spoon mixture evenly down center of each tortilla; roll up and place seam side down over sauce in dish. Spoon remaining 1/4 cup enchilada sauce over tortillas. Cover with foil.
• Bake 30 to 40 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over top. Bake uncovered 4 to 5 minutes longer or until cheese is melted. Sprinkle individual servings with lettuce and tomato.

SPICY CHICKEN ENCHILADAS VERDE

Steps:

• heat oven to 400°F.
• Mix chicken with 1/4 cup of the salsa, 3/4 cup of the cheese. Add the cilantro salt, and pepper, and the onion. Spread half of remaining salsa in bottom of a baking dish.
• Microwave tortillas on high power in a microwave safe plastic bag until warm, about 45 seconds.
• Working with one at a time, spoon about 1/4 cup of chicken filling into tortilla and roll into a cylinder and place seam side down in baking dish. Drizzle enchiladas evenly with remaining salsa, and top with the rest of the cheese.
• Lighly spray a sheet of foil with cooking spray, cover dish and bake til heated through, about 30 minutes.
• Remove foil and serve with sour cream and guacamole if desired.

SPICY BUFFALO CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Add the chicken and 2 1/2 cups of the Monterey Jack cheese to a large bowl and toss together. Set aside.
• Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat.
• Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. If you'd like, trim the round ends of the tortilla that are unfilled and reserve for another use. Cut the rolled tortilla into 6 pinwheels. Place each pinwheel cut-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top.
• Bake until the cheese is melted and bubbling, 15 to 20 minutes.
• Meanwhile, toss the lettuce with the ranch dressing in a large bowl.
• Sprinkle the blue cheese crumbles on top of the enchiladas. Serve immediately with the salad.
• Combine the mayonnaise, buttermilk, chives, parsley, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Refrigerate until ready to serve.

SPICY CHICKEN ENCHILADAS

Steps:

• Prepare the rice and chicken sauce mix with broccoli according to package directions. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• Heat the oil in a large skillet over medium heat. Place chicken in the skillet. Mix onion, garlic, and jalapeno into the skillet. Cook and stir until chicken is evenly brown. Mix in the prepared rice mix, diced tomatoes with green chile peppers, 2/3 enchilada sauce, and 3/4 cup Cheddar cheese. Spoon mixture evenly into the tortillas. Wrap tortillas around the mixture to form enchiladas, and arrange in the prepared baking dish. Cover with remaining enchilada sauce, and top with remaining cheese.
• Bake 15 minutes in the preheated oven, or until cheese and sauce are melted and bubbly.

SPICY SOUR CREAM CHICKEN ENCHILADAS

Steps:

• -Combine first 6 ingredients; stir well. Cover and chill
• -Melt butter in a large saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook, stirring constantly, until thickened and bubbly. Remove from heat; stir in sour cream and 4 chopped peppers.
• Cook chicken. Chop or shread chicken.
• -Mix chicken with 3 cups of cheese and sautéed onions in large bowl.
• -Pour 1/3 of sour cream mixture into a lightly greased, large, baking dish; set dish and remaining sour cream mixture aside.
• -Heat tortillas in microwave for app. 30 seconds (5 at a time).
• -Spoon 2-3 Tablespoons of chicken mixture down center of each tortilla. Roll up tortillas; place tortillas, seam side down in prepared dish. Pour remaining sour cream mixture over enchiladas.
• -Bake at 400 for 25 minutes. Sprinkle remaining cheese and bake 3-5 minutes or until cheese melts. Serve with chilled tomato mixture. Serves 10.

SPICY BLACK BEAN & CHICKEN ENCHILADAS

Steps:

• Heat oven to 375°F Combine chicken, chili powder and cumin in 10-inch skillet; stir in beans. Cook over medium-high heat, stirring occasionally, until mixture is heated through (2 to 3 minutes). Remove from heat; stir in 1/2 cup sour cream.
• To assemble each enchilada, spread 1 tablespoon enchilada sauce on tortilla. Place 1/2 cup bean mixture in center of tortilla; sprinkle with 1 tablespoon cheese. Roll up tortilla; place into greased 13x9-inch baking dish, seam-side down. Repeat with remaining tortillas. Pour remaining enchilada sauce over enchiladas. Cover with aluminum foil.
• Bake for 15 minutes or until heated through. Uncover; sprinkle with remaining cheese. Continue baking, uncovered, for 3 to 5 minutes or until cheese is melted.
• To serve, top each enchilada with dollop of remaining sour cream; sprinkle with green onions. Serve with chopped tomato and shredded lettuce, if desired.

SPICY AVOCADO CHICKEN ENCHILADAS

Steps:

• 1. Preheat oven to 375 degrees.
• 2. In a medium sauce pan, melt butter over med-high heat. Saute Serrano pepper and garlic for 1 min. Stir in flour, constantly stirring, and cook for 2 mins. Whisk in chicken broth, cumin, salt and pepper, bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.
• 3. Spray/grease a 9x13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken, jack cheese, onion and avocado to the center of each tortilla and roll up placing seam-side down in dish. Pour remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Put any other toppings that you prefer and serve immediately.

SPICY CHICKEN ENCHILADAS FOR TWO RECIPE - (4.5/5)

Steps:

• Heat oven to 350°F. Spray 8-inch square 2-quart glass baking dish with cooking spray. Heat 8-inch nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes, stirring frequently, until lightly browned. Stir in onion, salt, oregano and pepper. Cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Cool 5 minutes. Meanwhile, spread 1/4 cup of the enchilada sauce in baking dish. Stir 1/2 cup of the cheese, the sour cream and chiles into chicken mixture. Spoon mixture evenly down center of each tortilla; roll up and place seam side down over sauce in dish. Spoon remaining 1/4 cup enchilada sauce over tortillas. Cover with foil. Bake 30 to 40 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over top. Bake uncovered 4 to 5 minutes longer or until cheese is melted. Sprinkle individual servings with lettuce and tomato.

SPICY CHICKEN ENCHILADAS

Steps:

• In a bowl, combine the chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up.
• Place in two ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives. Cover and bake at 400° for 15-20 minutes or until heated through. Garnish with tomato and lettuce if desired.

GRILLED CHICKEN ENCHILADAS & SPICY CHEDDAR SAUCE

Steps:

• Grill chicken 8 minutes per side. Cool and chop chicken very finely.
• Heat butter in deep skillet over medium heat. Add onions and garlic. Saute until browned and softened. Add flour and make a roux. Pour in milk and stir with a wire whisk until smooth. Add remaining ingredients cook over medium heat. Stir with the wire whisk until it's smooth and cheddar cheese is fully incorporated.
• Mix 1 cup cheese sauce and 1 c.shredded cheddar into chicken mixture and stir until smooth and blended.
• Spoon chicken mixture into tortillas and roll up. Place each roll into a greased 9x13 pan.
• Pour remaining cheese sauce over tortilla rolls. Drizzle enchilada sauce over the top. I pour the enchilada sauce into a squirt bottle for sauces and squirt it evenly over each enchilada. You don't have to use it up, squirt it on until it looks good to you. You can serve leftover sauce on the table for extra sauce.
• sprinkle with remaining 1 cup shredded cheddar cheese.
• Cover with aluminum foil and bake in a 350 degree oven for 25 minutes.
• garnish with a little green onion and sour cream or anything else you like!