Introduction: Spicy Chicken Enchiladas

Picture of Spicy Chicken Enchiladas

These are probably the best chicken enchiladas I've ever had. I tweaked a couple of recipes from the internets and this is my version. (As of 12/30/13, the chicken enchiladas have now been updated again for maximum tastiness.)

Note that I made mine pretty spicy - but you can scale back as needed!

Step 1: Ingredients!

Picture of Ingredients!
  • 3 chicken breasts, poached and shredded
  • 1 cup sour cream
  • 2 cups shredded cheese (your choice, I like cheddar)
  • 16 oz. jar of salsa
  • 10 oz. can of enchilada sauce
  • corn tortillas (I use 6 inchers, easy to fit lots in a dish and control serving size)
  • 1/2 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 onion, diced
  • handful of pickled jalapenos or half of one green bell pepper, diced
  • 2+ cloves of garlic, minced
Tools: Note: if you're not a fan of spicy foods, reduce to chili powder to 1 teaspoon, use mild salsa and green pepper instead of the jalapenos. :)

This recipe makes a pan and a half of enchiladas, so I normally user both a 9x13 dish and an 8x8.

Step 2: Poach Your Chicken!

Picture of Poach Your Chicken!

Make sure to cut any excess fat off the breasts before you put them in the pot!

Then, place them in a pan and cover them with 2-3 inches of water and bring to a boil. Once it's boiling, reduce heat to a simmer, cover and let it do its thing until it reaches 165 F internal temp. This often takes 10-16 minutes.

When it's done, take the pot off the heat and lie the breasts on a plate to rest.

(For a more in-depth guide to poaching chicken breasts, click here!)

I had a little bit of homemade taco seasoning on hand, so I added a couple of pinches of that. You can add bay leaf, cumin, chili powder - anything that will work with the rest of the flavors in the recipe.

While this is going, mince and dice the veggies.

Step 3: Shred the Chicken.

Picture of Shred the Chicken.

Your chicken should be done and resting at this point. When it's cool enough to touch, you can start shredding.

You can either use two forks or tongs and a fork. Your choice, kitchen lord.

Just try to get the chicken into good bite size pieces.

Step 4: Cook the Veg and Add the Chicken

Picture of Cook the Veg and Add the Chicken

Add your onion, jalapenos (or green pepper) and garlic to the skillet with a little oil.

Let them cook for a few minutes over medium heat and then add 1/2 tablespoon of chili powder, and a teaspoon each of cumin and oregano.

After that, dump the shredded chicken in and stir it around until it's coated with spices and oil.

Step 5: Finish the Filling + Preheat the Oven

Picture of Finish the Filling + Preheat the Oven

Now add 1 cup of sour cream, 1 cup of cheese (the other cup will be reserved for topping the enchiladas), and the salsa to the skillet. Let this mingle and heat up for a moment. The cheese should be completely melted and the filling should be pretty thick.

Turn off the heat and let it hang out. You'll also want to preheat the oven to 350 F.

Now we'll assemble!

Step 6: A Tip for Pliable Tortillas

Picture of A Tip for Pliable Tortillas

To make assembling easier and break less tortillas, heat up a dry skillet over medium heat.

Throw a tortilla in and let it hang out for a few seconds on the first side, and then flip and let it heat until pliable. It doesn't take very long at all - as soon as they easily bend both ways they're ready!

Wave them to cool them a bit before filling.

Step 7: Assemble + Bake

Picture of Assemble + Bake

Pour a super thin layer of enchilada sauce in the

Take a corn tortilla and hold it in your palm. Fill it with one to two spoons of filling, and roll it up gently. Then place it fold side down in the pan. Continue until you've filled the pan. (And start a second one if wanted!)

Once your pan is packed, cover them in the enchilada sauce and last cup of cheese, and pop them in a 350 F oven for 20 minutes.

Step 8: Eat!

Picture of Eat!

Let them rest for a few minutes (at least 5-10) once out of the oven to cool to a tolerable mouth temperature.

You're now an enchilada master! And I promise they'll take less time to put together the more you make them.


SJ26 made it! (author)2015-11-03

Sorry typo- bland**
Here are some pics too!

SJ26 (author)2015-11-03

I signed up especially to say a huge thank you to you. I am a beginner and wanted to make something super tasty for my husband. It turned out amazing and we both loved it. I always worry recipes will be blamd but yours had our sort of kick! Thank you so much for posting!

xandrxx (author)2014-01-07

I made this tonight. It was amazing, I added a bit more chili powder and cuman. I also replaced the jalapeños with green peppers. It turned out amazing. thank you

multypersonality (author)2013-12-31

This looks good, but I wouldn't call it enchilada xD

get a life14 (author)2013-12-31

mouth watering so delicious

hotstuff5721 (author)2013-12-31

This looks AMAZING! I'm a enchiladas fan, I'm so trying this

zhamster rules (author)2013-12-31

That looks SOOO good!!!!!!

zhamster rules (author)2013-12-31


bob3030 (author)2013-12-31

Look delicious. Thanks for posting.

Muhaiminah Faiz (author)2013-12-30

Wow! they look so delicious, I might give it a try today :)

mmmanny (author)2011-06-15

Awesome recipe! The enchiladas turned out delicious.. hardest part was finding corn tortillas in Ottawa. Made a post about it, linked your recipe. Thanks!

ChristianDBrave (author)2011-05-30

Where I'm from, in New Mexico, we layer instead of roll our enchiladas. I imagine you could layer the tortillas in this recipe?

Yeah, I'm sure that would be fine. I might even try that next time. :)

dummy1977 (author)2011-03-17

the absolute best corn tortillas i've had for enchiladas are El Miligaro (sp) but I was disappointed to find out you can only get them in the Chicago area and parts of Texas (they bake them fresh daily). They go so well with enchilada sauce it's ridiculous. They almost have a floral scent right through their paper package.

Great looking recipe, I will have to try.

Screamo (author)2011-01-11

Mouth watering :o

zurichko (author)2010-12-13

Tortilla tips: A: Traditionally (least healthy) the tortillas take a quick hot oil bath. Heat about 1/2 inch of oil (vegetable or canola oil) in a frying pan and dip the tortillas one by one. B: heat the tortilla in a hot skillet, until they are pliable. C: Stick about 10 tortillas in at a time in a ziploc baggie/or wrap them in a damp napkin and put them in the microwave for about 20 - 30 seconds (depending on the watts of your microwave). Here's a link for homemade enchilada sauce...for when you have a little more time. Great i'ble.

paganwonder (author)2010-12-13

YUM! This reads delicious so MUST taste delicious! Check your local for a Tortiarilla, you will be pleasantly surprised by the improvement with fresh, preservative-free tortillas.

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Bio: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @makingjiggy to see what i'm working ... More »
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