Authentic Spicy Chicken Enchiladas
If you’re looking for a meal that packs a punch, these spicy chicken enchiladas are for you. With a scratch-made red sauce and a heat level of 7/10, they are the perfect balance of bold flavor and succulent texture.
Ingredients
- Spicy Red Sauce: 3 tbsp olive oil, 3 tbsp flour, 2 cups chicken broth, 1/4 cup chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 2 finely minced habanero peppers (seeds removed for less heat), salt to taste.
- Chicken Filling: 500g (1.1 lbs) shredded cooked chicken, 1 small onion (diced), 2 cloves garlic (minced), 1 tsp cumin, 1/2 cup of the prepared enchilada sauce.
- Assembly: 10-12 corn tortillas, 2 cups shredded Monterey Jack or Mexican blend cheese, fresh cilantro.
Instructions
1. Make the Sauce: Heat oil in a skillet over medium heat. Whisk in flour and cook for 1 minute. Add chili powder, cumin, garlic powder, and minced peppers. Slowly whisk in chicken broth. Simmer until thickened (about 5-7 minutes).
2. Prepare the Filling: Sauté onions and garlic until soft. Mix with shredded chicken, cumin, and 1/2 cup of the sauce.
3. Prevent Sogginess: Briefly fry each corn tortilla in a lightly oiled pan for 10 seconds per side before rolling. This creates a barrier that keeps them from getting mushy.
4. Assemble and Bake: Dip a tortilla in sauce, fill with chicken and cheese, and roll tightly. Place in a baking dish. Top with remaining sauce and cheese. Bake at 190°C (375°F) for 20 minutes until bubbly.
Cooling Toppings
- Sour cream or Mexican crema
- Fresh avocado slices
- Pickled red onions
- Crumbled cotija cheese