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Spicy Chicken Enchiladas with our Favourite Enchilada Sauce
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Spicy Chicken Enchiladas with Our Favourite Enchilada Sauce

Spicy savory Enchiladas that will warm you up in chilly months!
Course Main Course
Cuisine Mexican
Author Sarah Mir

Ingredients

Spicy Enchilada Sauce

  • 3 tbsp neutral oil
  • 1 ½ tbsp flour
  • 3 tbsp red chilli powder (cayenne)
  • 2 cups chicken stock
  • 1 ¼ cup tomato puree or 1 cup passata
  • 1 ½ tsp oregano
  • ¾ tsp cumin
  • ¼ tsp sugar
  • salt (as needed)

Enchilada Filling:

  • 2 cups shredded cooked chicken
  • 1 medium sized white onion or half a large one
  • 1-2 diced jalapenos, seeded or otherwise (upto you)
  • ½ cup Monterey Jack or Cheddar (or a combo)
  • ¼ cup sour cream
  • salt
  • pepper

To Assemble

  • 10 corn tortillas
  • oil for greasing the pan
  • 1 ½ cup Cheese (same as above) for topping

Garnish

  • ½ cup chopped scallions
  • 2 tbsp sour cream

Instructions

Enchilada Sauce

  • 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. 

Enchilada Filling

  • 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

Notes

*Helpful Tip: Poach ¾ 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