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Spicy Chicken Enchiladas Recipe

Spicy Chicken Enchiladas Recipe

Photos of Spicy Chicken Enchiladas Recipe

These chicken enchiladas are delicious and spicy. If you like just a little more kick to your chicken, you’ll love this recipe. Easy to make and pleasing to the eye. When I make these, there are no leftovers. Everyone always asks for more.

Prep: 20 mins
Cook: 1 hr 25 mins
Total: 1 hr 45 mins


  • 3 chicken breasts, skinless and boneless
  • 8 oz whole green chiles, or diced
  • 4 oz black olives, sliced
  • 2 green onions, chopped
  • 3 tbsp cilantro, chopped
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 3 chipotle peppers, in adobo sauce
  • ½ tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 19 oz. green enchilada sauce
  • 1 lb Monterey Jack cheese, grated , or cheddar cheese
  • 24 white corn tortillas
  • 1 ½ cups oil , for heating tortillas
  • salt
  • pepper , to taste


  1. Sprinkle some salt and pepper on chicken breasts.

  2. Heat 1 tablespoon of oil in a large saute pan.

  3. When heated, place chicken breasts in a pan on medium heat.

  4. When chicken is cooked, put on a plate and set aside to cool.

  5. Meanwhile, chop green chile (if whole), green onions, cilantro, onion, garlic, and chipotle peppers.

  6. Grate cheese.

  7. When that is done, the chicken should be cool enough.

  8. Shred the chicken breasts and place in a large bowl.

  9. In the same saute pan where chicken breasts were cooked, add 1/2 teaspoon of oil on medium heat.

  10. Add the yellow onion, garlic green chiles, cumin, oregano paprika, and chipotle peppers.

  11. Cook until onions become soft for about 5 minutes.

  12. When done, add this mixture to the chicken in the bowl.

  13. Add the cilantro and mix thoroughly.

  14. Let cool while you cook the tortillas.

  15. In a small saute pan, add the oil on medium-high to high heat.

  16. When hot, place a corn tortilla in the pan and cook on one side for about 30 seconds and turn tortillas over and cook that side for another 30 seconds.

  17. Cook all tortillas the same way.

  18. Place tortillas on a plate with paper towels to soak up excess oil.

  19. Preheat oven to 325 degrees F.

  20. In a large casserole dish or baking pan, pour some enchilada mix on the bottom of the pan, just enough to cover the bottom.

  21. Take about 2 to 3 tablespoons of chicken mixture, place on a corn tortilla, and roll-up.

  22. Place the enchilada, seam-side down onto the casserole dish/baking pan.

  23. Continue until all enchiladas are in dish/pan.

  24. Pour the remainder of the enchilada sauce on top of the enchiladas, then cheese, then olives.
  25. Place in oven and cook for 45 minutes or until cheese is melted and the sauce starts to bubble.

  26. Serve when ready.


  • Sugar: 5g
  • :
  • Calcium: 346mg
  • Calories: 615kcal
  • Carbohydrates: 32g
  • Cholesterol: 70mg
  • Fat: 44g
  • Fiber: 6g
  • Iron: 2mg
  • Potassium: 392mg
  • Protein: 26g
  • Saturated Fat: 10g
  • Sodium: 888mg
  • Vitamin A: 1121IU
  • Vitamin C: 6mg
Nutrition Disclaimer
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