Some times when I post a recipe I am torn between that “here it is” and “I am so so sorry it took so long” sentiment. I want to give a really good reason to you all for the wait, but I’d rather be honest. The reality is that when I make Enchiladas I am in such a rush to eat them that pictures aren’t really high priority at the time. That’s really it. It is incredibly hard to resist that sizzling sauce, the crispy melty cheese, the caramelized bits at the edge of the pan that I want to err…. tidy up. Yes let’s call it that. Whatever the reason for the delay, these Spicy Chicken Enchiladas with our Favourite Enchilada Sauce are finally here. I can make zero claims regarding the authenticity of these Spicy Chicken Enchiladas, but I can tell you that they are make-for-dinner-guests-good. If you’re the sharing kind that is.
This recipe is adapted from an Emeril one on the Food Network site. In my first year in Toronto I committed that site to memory. This is in the olden days, before food blogs existed lol. The Chicken Enchilada recipe was a winner from the get go, but over time I made changes. First of all I only ever have our Pakistani red chilli powder which is an amped up cayenne so I adjusted the spice level. Secondly I wanted a filling that was less dry and thirdly I wanted the filling to have texture and flavor. Last but not least I wanted to streamline the process to make it simpler. In the interest of simplicity let me confess that when I am making these Spicy Chicken Enchiladas with our Favourite Enchilada Sauce I don’t always have a homemade broth on hand so I will use a bullion cube if I need to and don’t hold it against myself. I am also all about store bought passata if you don’t feel like pureeing tomatoes.
Spicy Chicken Enchiladas with Our Favourite Enchilada Sauce
Spicy savory Enchiladas that will warm you up in chilly months!
Spicy Enchilada Sauce
- 3 tbsp neutral oil
- 1 1/2 tbsp flour
- 3 tbsp red chilli powder (cayenne)
- 2 cups chicken stock
- 1 1/4 cup tomato puree or 1 cup passata
- 1 1/2 tsp oregano
- 3/4 tsp cumin
- 1/4 tsp sugar
- salt (as needed)
- 2 cups shredded cooked chicken
- 1 medium sized white onion or half a large one
- 1-2 diced jalapenos, seeded or otherwise (upto you)
- 1/2 cup Monterey Jack or Cheddar (or a combo)
- 1/4 cup sour cream
- 10 corn tortillas
- oil for greasing the pan
- 1 1/2 cup Cheese (same as above) for topping
- 1/2 cup chopped scallions
- 2 tbsp sour cream
Heat oil in a pot, when it shimmers add the flour and cook for 1-2 minutes on medium, stirring frequently
Add red chilli powder and saute (turn your stoves exhaust on for this!) for 30 seconds
Now add the rest of the ingredients
Bring to a boil and simmer for 20 minutes, until the sauce has thickened and almost halved. Add salt if needed.
Finely dice your onion
Combine the remaining filling ingredients, season.
To Assemble & Bake
Preheat the oven to 375 degrees. Lightly grease oven an ovenproof dish (12*7) or use a parchment lined baking sheet
Heat Corn Tortillas in a little oil in a pan for 30-45 seconds if needed, I usually skip this step since mine are quite soft!
Put a few tbsp of filling down the middle of each tortilla, roll and place in the baking sheet seam side down. Repeat till all the enchiladas have been made
Pour half of the enchilada sauce over the dish making sure to evenly distribute it. You may add more if it is needed.
Top with shredded cheese and bake for 25-30 minutes until deliciously bubbly
Garnish with scallions and dollops of sour cream & serve with the extra Enchilada Sauce on the side
*Helpful Tip: Poach 3/4 lb of chicken in store bought stock or a diluted bullion cube, adding in an onion, bay leaves, black peppercorns. Once cooked used two forks to shred the chicken, sieve the stock and use it for the sauce. Adjust w water to make 2 cups
Make Ahead and Menu Ideas!
These Spicy Chicken Enchiladas are also great for prepping ahead. Just fill them with the chicken filling and lay out in your dish. Make the sauce and keep it in a separate container. Then the day off simply pour some sauce on top, scatter cheese and bake away. I think these are fantastic served with Guacamole and a store bought Southwest Salad. If you are feeling motivated to do more than this Black Bean & Corn Salad with a Chipotle-Honey Vinaigrette from Once Upon a Chef completely hits the spot. My fellow desis may want to amp up the chipotle in this one 😉 For dessert a great Tres Leches Cake is a no brainer or serve ice cream sundaes topped with dulce de leche and mexican spiced chocolate fudge!