Cheesy Spicy Baked Chicken Enchiladas

Let Me Tell You About These Enchiladas (No Judgment!)

If you’re here for stuffed, melty, spicy goodness wrapped up in tortillas—ohhh, friend—you are in the right place. Me and enchiladas go way back. Like, I remember the first time I tried to make these Cheesy Spicy Baked Chicken Enchiladas in college. When I say ‘tried,’ I mean I actually set off the smoke alarm… Let’s just say there are better ways to melt cheese than direct contact with a broiler set to inferno. (Don’t worry, I’ve learned.) Anyway, my family asks for these at least twice a month now, which is honestly a win considering my early disasters.

Why You’ll Love This (Or, Why I Keep Making It Anyway)

I make this when I want something comforting but not boring. My family goes nuts for the bubbling cheesy top and the fact that dinner comes with a little kick (but if the kids are around, I tone it down a bit). I’ve tried making enchiladas on a workday—speed is key, especially when everyone is starving and lurking, pretending to ‘help.’ TBH, this recipe is forgiving. Once I was out of chicken thighs, used rotisserie deli chicken, and no one even noticed. Oh, there’s something therapeutic about rolling up tortillas, even on a Monday—unless they split, but we’ll get to that.

Gather These Ingredients (Don’t Sweat the Swaps)

• 2 cups cooked chicken (rotisserie is my usual cheat; my friend Kara swears by leftover grilled chicken, which—surprise!—also works)
• 2 cans (10oz each) enchilada sauce (red, green, homemade, whatever’s on hand—my gran always demanded Old El Paso but I’ve used store-brand in a pinch, no regrets)
• 2 cups shredded cheese (half cheddar, half Monterey Jack is perfect for me but… use any good melting cheese, even a bag of “Mexican Blend”)
• 1 tbsp olive oil (sometimes I grab canola if I’m low)
• 1 medium onion, diced (skip if onions aren’t your thing or sub with shallots—honestly, it’s all good)
• 3 cloves garlic, minced (sometimes I use that pre-minced jar stuff—gasp, I know!)
• 8-10 small flour tortillas (corn tortillas feel more traditional, but flour ones hold up better for me—pick your fighter)
• 1 diced jalapeño (totally optional—if you like spicy, leave the seeds in; if you don’t, kick ’em out)
• 1 tsp cumin
• salt and pepper (to taste; honestly, I rarely measure, I just go by how it smells)
• Handful fresh cilantro, chopped (if you hate cilantro, skip or use flat-leaf parsley)
• Optional toppings: sour cream, extra cheese, hot sauce, lime wedges

How I Actually Make These (Mostly in Order)

1. Preheat your oven to 375°F (190°C), or 180 if you’re in the UK. (Don’t stress—the recipe will survive if your oven runs a bit hot—mine always does.)
2. Heat olive oil in a skillet over medium. Toss in onions, cook till soft, about 3-4 minutes. Add garlic and jalapeño, give it a stir. Careful here—don’t burn the garlic! (Been there.)
3. Stir in the cooked chicken, cumin, salt, and pepper. Warm it all for a minute or three and, honestly, this is where I usually sneak a bite. Taste and adjust seasoning; sometimes I toss in a little chili powder for good measure.
4. Pour about half a can of enchilada sauce in the bottom of a 9×13” baking dish. If you don’t have one, just use two smaller trays (I’ve used a deep roasting pan and it works fine, looks a little silly, but meh).
5. Lay out your tortillas. Scoop in a generous handful of the chicken mixture and a sprinkle of cheese, then roll ’em up. Don’t fret if they look a bit lumpy—they’ll sort themselves out once baked. Tuck the seam side down in the saucy pan. Repeat—by number six I’m usually running out of filling and improvising.
6. Once all your tortillas are snuggled up in the dish, pour over the rest of the enchilada sauce. Use a spatula (or the back of a spoon, whatever) to coat every bit. It might seem like too much sauce, but trust—soggy is better than dry.
7. Sprinkle over the rest of your cheese (I rarely measure, just make a nice blanket of cheese—it’s what they deserve).
8. Bake uncovered for 20–25 minutes—or until the cheese is bubbling, beginning to brown. Sometimes the edges crisp up a bit. That’s my favorite part.
9. Let it rest for 5–10 minutes (I know, it’s hard, but it really does help everything hold together—otherwise, it’s chaos on the plate.)
10. Top with your fresh cilantro, a dollop of sour cream, a squeeze of lime, and, if you’re me, hot sauce until your nose runs.

Notes I Wish I’d Known Before Messing Up

• If your tortillas crack while rolling, zap ’em in the microwave for 10 seconds wrapped in a damp paper towel—they’ll be way more pliable (I used to skip this, but seriously, helps tons).
• Don’t skimp on the enchilada sauce. Seriously. Once I tried to ‘stretch’ a single can. It was… disappointingly dry.
• The cheese on top browns way faster than you’d think. If it’s getting aggressive (is that a thing?), cover with foil for the last 10 minutes. Learned that the hard way.
• Also, these sometimes taste even better the next day (if you’re one of those meal-prep types, congrats—you’re already winning at life).

If You Want to Play Around With Variations

• I’ve swapped chicken for pulled pork—actually, that one was a hit at my old roommate’s potluck.
• For veggie friends, roasted sweet potato and black beans with chipotle are so good in place of chicken (my cousin Miranda’s vegan husband was pleasantly surprised by that one).
• I once tried using a pureed tomatillo sauce with shrimp—it was… fine. (Kinda watery, honestly. Not rushing to repeat.)
• Also, swapping flour for corn tortillas is more traditional, but corn has a tendency to split on me unless I use the thicker, fancy kind.

What You’ll Need—And What to Do If You Don’t Have It

• Oven-proof baking dish (9×13” is perfect, but two 8×8”s work too—done that plenty)
• Frying pan or skillet (bonus points if it’s nonstick, but I’ve used my battered old stainless… just use a bit more oil)
• Sharp knife for dicing onion and chicken (or tear them with your hands if you’re in a hurry—no shame!)
• Foil for covering if needed, but honestly, if you skip it, life goes on

Keeping Leftovers: My Honest Take

These store beautifully in an airtight container in the fridge for up to 3 days—or so I’ve read, because honestly, in my house, leftovers never make it past breakfast the next day. Reheat in the oven or just zap in the microwave for a minute or two. They do get a bit softer in the fridge, but the flavors also marry. (Does anyone say that outside of food blogs? Probably not. But it’s true.)

How I Like to Serve ’Em (Feel Free to Ignore)

My favorite trick: a big scoop of enchiladas next to Mexican rice (like this one from Serious Eats) and a quick pico de gallo. Sometimes I make a simple slaw with lime and cabbage for crunch. On Fridays, we go absolutely wild and double up on the cheese. Oh! And if you’ve never tried drizzling a bit of Cholula over top, highly recommend.

Things I’ve Learned (Mostly The Hard Way)

• Don’t try to rush the rolling process, or you’ll end up with filling everywhere. Trust me, I once tried to assemble in a hurry while my neighbor banged on the door—that pan never recovered.
• I used to think more cheese = always better. But, actually, it’s possible to overdo it; the middle can get greasy if you go too wild. Moderation, as my mom says, in all things (except cilantro).
• Cutting into the pan right away seems like it’ll save time, but the insides will spill. Give it a few minutes—tempting, but worth it.

FAQ (Because My Friends Actually Text These)

Can I make it ahead?

Absolutely! Assemble the whole thing, park it in the fridge, then bake when ready. I usually add 5 extra minutes to the bake time if it’s cold.

Is this spicy enough for chili-heads?

It’s got a good little kick, not exactly fire-breathing. Add extra jalapeños, or try chipotle in adobo if you want real heat. Or just pour a spicy salsa on top—I’ve done that and it’s great.

What if I don’t have enchilada sauce?

Been there, done that. I use tomato sauce mixed with a bit of cumin, onion powder, garlic powder, and chili powder. It’s not exactly the same, but close enough in a pinch.

Corn or flour tortillas?

Honestly, either works, though flour is less fuss. Corn tastes traditional but likes to split. You’ll win whatever route you take.

Can I freeze these?

Yes, but wrap well and freeze before baking for best texture. Thaw in the fridge overnight, then bake as instructed. Leftovers can be frozen too—even if they look a bit floppy once reheated, still delicious.

I don’t eat chicken—what should I use?

No problem—shredded jackfruit is surprisingly tasty, or straight up black beans and veggies. Or leftover beef brisket, if you’re feeling fancy.

I forgot to buy fresh cilantro!

No worries at all. Dried is fine in a pinch, or roll without. Flavor will still show up.

Help! My cheese got burnt!

Cover with foil next time; and if it’s just a little crisp, it’s kind of delicious, right?

So, if you do give these Cheesy Spicy Baked Chicken Enchiladas a try, shoot me a note—would love to swap kitchen victories (or disasters). Enjoy, mate!

★★★★★ 4.80 from 120 ratings

Cheesy Spicy Baked Chicken Enchiladas

yield: 4 servings

prep: 20 mins

cook: 30 mins

total: 50 mins

A flavorful Mexican dinner featuring shredded chicken, spicy enchilada sauce, gooey cheese, and soft tortillas, all baked to perfection.

🖨️ Print Pin Recipe

Ingredients

• 2 cups cooked shredded chicken breast
• 1 1/2 cups spicy enchilada sauce
• 8 small flour or corn tortillas
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced red onion
• 1 jalapeño, finely chopped
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin

Instructions

1. 1
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. 2
   In a large bowl, mix the shredded chicken, 1/2 cup enchilada sauce, red onion, jalapeño, and ground cumin until well combined.
3. 3
   Spoon about 1/4 cup of the chicken mixture onto each tortilla, sprinkle with some cheddar cheese, then roll up tightly.
4. 4
   Arrange the filled tortillas seam-side down in the prepared baking dish. Pour remaining enchilada sauce over the top.
5. 5
   Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the enchiladas.
6. 6
   Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden. Serve hot.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 520 caloriescal

Protein: 34gg

Fat: 27gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 36gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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