Introduction to Homemade Baked Spicy Mexican Chicken Enchiladas
There’s something magical about the aroma of homemade baked spicy Mexican chicken enchiladas wafting through the kitchen. It takes me back to family gatherings, where laughter and good food filled the air. This recipe is not just a meal; it’s a quick solution for those busy weeknights or a dish to impress your loved ones on a cozy weekend. With tender chicken, gooey cheese, and a kick of spice, these enchiladas are sure to become a favorite. Let’s dive into this delightful culinary adventure together!
Why You’ll Love This Homemade Baked Spicy Mexican Chicken Enchiladas
These homemade baked spicy Mexican chicken enchiladas are a game-changer for any home cook. They come together quickly, making them perfect for busy weeknights. The combination of flavors is simply irresistible, with each bite bursting with cheesy goodness and a hint of spice. Plus, they’re versatile enough to please everyone at the table, from picky eaters to spice lovers. Trust me, once you try them, you’ll be hooked!
Ingredients for Homemade Baked Spicy Mexican Chicken Enchiladas
Gathering the right ingredients is the first step to creating these delicious homemade baked spicy Mexican chicken enchiladas. Here’s what you’ll need:
Cooked, shredded chicken: This is the star of the show. Use rotisserie chicken for convenience or cook your own for a fresher taste.
Shredded cheddar cheese: Adds a rich, sharp flavor that complements the spices beautifully.
Shredded Monterey Jack cheese: This cheese melts wonderfully, creating that gooey texture we all love.
Enchilada sauce: A must-have for that authentic flavor. You can use store-bought or make your own for a personal touch.
Diced green chilies: These little guys pack a punch and add a nice depth of flavor without overwhelming the dish.
Ground cumin: This spice brings warmth and earthiness, enhancing the overall taste.
Chili powder: A key ingredient for that signature Mexican flavor and a bit of heat.
Garlic powder: Adds a savory note that elevates the filling.
Onion powder: Complements the garlic and enhances the overall flavor profile.
Corn tortillas: The perfect vessel for your filling. They’re soft and pliable, making them easy to roll.
Chopped fresh cilantro (optional): A fresh garnish that adds a pop of color and flavor.
Sour cream (for serving, optional): A creamy addition that balances the spice and adds richness.
For those looking to mix things up, consider substituting the chicken with black beans or sautéed vegetables for a vegetarian option. If you crave more heat, add sliced jalapeños or a dash of hot sauce to the filling. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Homemade Baked Spicy Mexican Chicken Enchiladas
Creating these homemade baked spicy Mexican chicken enchiladas is a breeze. Follow these simple steps, and you’ll have a delicious meal ready in no time. Let’s get cooking!
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). This ensures that your enchiladas will bake evenly and come out perfectly bubbly and golden. While the oven heats up, you can prepare the filling.
Step 2: Prepare the Filling
In a large mixing bowl, combine the cooked, shredded chicken with half of the cheddar and Monterey Jack cheeses. Add the diced green chilies, ground cumin, chili powder, garlic powder, and onion powder. Mix everything well until the chicken is coated in those flavorful spices. This filling is where the magic begins!
Step 3: Warm the Tortillas
Next, warm the corn tortillas in a dry skillet over medium heat. Heat them for about 30 seconds on each side until they’re pliable. This step is crucial; it makes rolling the tortillas much easier and prevents them from cracking.
Step 4: Assemble the Enchiladas
Spread 1/4 cup of enchilada sauce evenly on the bottom of a 9×13 inch baking dish. Take a warm tortilla, fill it with about 1/4 cup of the chicken mixture, and roll it up tightly. Place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling. Don’t worry if they’re not perfect; they’ll taste amazing regardless!
Step 5: Bake the Enchiladas
Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top. Sprinkle the rest of the cheddar and Monterey Jack cheeses on top. Cover the dish with aluminum foil and bake for 20 minutes. After that, remove the foil and bake for an additional 10 minutes. You want the cheese to be bubbly and golden, creating that irresistible cheesy crust.
Step 6: Serve and Enjoy
After baking, let the enchiladas cool for about 5 minutes. This helps the flavors settle. Garnish with chopped cilantro if desired, and serve with a dollop of sour cream on the side. Enjoy every cheesy, spicy bite of your homemade baked spicy Mexican chicken enchiladas!
Tips for Success
Use rotisserie chicken for a quick and easy filling.
Warm tortillas in batches to keep them pliable.
Don’t overfill the tortillas; about 1/4 cup of filling works best.
Let the enchiladas cool slightly before serving to enhance flavors.
Experiment with different cheeses for a unique twist.
Equipment Needed
9×13 inch baking dish: A standard size for baking enchiladas. Any oven-safe dish will work.
Large mixing bowl: For combining your filling. A pot or any large bowl can substitute.
Skillet: To warm tortillas. A non-stick pan or griddle is perfect.
Aluminum foil: To cover the dish while baking. Parchment paper can be an alternative.
Variations
Vegetarian Enchiladas: Swap the chicken for black beans, lentils, or sautéed vegetables like bell peppers and zucchini for a hearty meatless option.
Spicy Kick: Add sliced jalapeños or a dash of your favorite hot sauce to the filling for an extra layer of heat.
Cheesy Delight: Experiment with different cheese blends, such as pepper jack for a spicy twist or feta for a tangy flavor.
Gluten-Free Option: Ensure your tortillas are labeled gluten-free, and enjoy this dish without worry.
Breakfast Enchiladas: Use scrambled eggs and chorizo instead of chicken for a delicious breakfast version.
Serving Suggestions
Side Salad: A fresh green salad with avocado and lime dressing complements the enchiladas perfectly.
Rice and Beans: Serve with Mexican rice and refried beans for a hearty meal.
Drinks: Pair with a cold cerveza or a refreshing margarita to elevate the experience.
Presentation: Garnish with extra cilantro and lime wedges for a vibrant touch.
FAQs about Homemade Baked Spicy Mexican Chicken Enchiladas
Can I make these enchiladas ahead of time? Absolutely! You can assemble the enchiladas and store them in the fridge for up to 24 hours before baking. Just cover them tightly with foil to keep them fresh.
What can I use instead of chicken? If you’re looking for a vegetarian option, black beans or sautéed vegetables work wonderfully. You can also try shredded beef or pork for a different flavor profile.
How spicy are these enchiladas? The spice level can be adjusted to your liking. If you prefer milder enchiladas, reduce the chili powder or skip the green chilies. For more heat, add jalapeños or a dash of hot sauce.
Can I freeze leftover enchiladas? Yes! These homemade baked spicy Mexican chicken enchiladas freeze well. Just wrap them tightly in plastic wrap and aluminum foil. They can be stored in the freezer for up to three months.
What should I serve with enchiladas? These enchiladas pair perfectly with a fresh side salad, Mexican rice, or refried beans. A dollop of sour cream and some guacamole on the side can also enhance the meal!
Final Thoughts
Making homemade baked spicy Mexican chicken enchiladas is more than just cooking; it’s about creating memories. The joy of rolling each tortilla, the aroma filling your kitchen, and the anticipation of that first bite are all part of the experience. Whether you’re sharing them with family or enjoying a cozy night in, these enchiladas bring warmth and comfort to the table. Plus, they’re a fantastic way to impress your friends at your next gathering. So roll up your sleeves, embrace the flavors, and let this recipe become a cherished part of your culinary repertoire!
Delicious homemade baked spicy Mexican chicken enchiladas filled with shredded chicken and cheese, topped with enchilada sauce.
Ingredients
Scale
2 cups cooked, shredded chicken
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 can (10 oz) enchilada sauce
1 can (4 oz) diced green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
8 small corn tortillas
1/4 cup chopped fresh cilantro (optional)
Sour cream (for serving, optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken, half of the cheddar cheese, half of the Monterey Jack cheese, diced green chilies, cumin, chili powder, garlic powder, and onion powder. Mix well.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
Spread 1/4 cup of enchilada sauce evenly on the bottom of a 9×13 inch baking dish.
Take a tortilla, fill it with about 1/4 cup of the chicken mixture, roll it up tightly, and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheddar and Monterey Jack cheeses.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro if desired and serve with sour cream on the side.
Notes
For a vegetarian option, substitute the chicken with black beans or sautéed vegetables.
Add sliced jalapeños or a dash of hot sauce to the filling for extra heat.
