Spicy Chicken Enchiladas

12 Enchiladas
35 min

Looking to shake up your weeknight dinner game? Try out these spicy chicken enchiladas! I love whipping up this recipe for an easy meal on a busy night and with a few little shortcuts, it really comes together in no time!


To speed up the process, I like to shred one rotisserie chicken for this recipe. To also save on time, I choose to use premade enchilada sauce. Now, if you've got the time to roast your own chicken and make your own sauce...then go for it! But this way is just as tasty...with hardly any prep at all! Serve it up with some easy Mexican rice and side salad for a tasty dinner! YUM.

Recipe details

  • 12  Enchiladas
  • Prep time: 20 Minutes Cook time: 15 Minutes Total time: 35 min
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Ingredients


  • 1 rotisserie chicken, shredded (or about 3 cups cooked chicken)
  • 1 cup plain Greek yogurt
  • 1 tsp each; paprika, cumin and chili powder
  • Salt and pepper to taste
  • 1 Tbsp olive oil
  • 1/2 cup black beans, rinsed and drained
  • 1 bell pepper, finely diced
  • 1/2 red onion, finely diced
  • 1/2 cup frozen corn
  • 12 medium flour tortillas
  • 1/2 cup pickled jalapenos
  • 3 cups enchilada sauce
  • 2 cups shredded cheese (I used mozzarella)
  • 1/2 cup cilantro, chopped
  • 1/2 cup diced red onion, chopped

Instructions


Preheat oven to 375 degrees.
In a large mixing bowl, combine shredded chicken, yogurt and spices. Stir to combine and set aside.
In a large frying pan, sauté beans, peppers, onion and corn in the oil over medium high heat until tender, about 7-8 minutes.
Combine cooked vegetable mixture with chicken mixture and combine.
Place 2-3 tablespoons of the filling in each tortilla. Top the mixture with a few jalapenos and roll them uptight. Place the rolled tortillas seam side down in a 9 X 13 baking dish.
Once all of the tortillas have been filled and rolled, drizzle over the enchilada sauce to evenly coat the tortillas. Top with shredded cheese.
Bake uncovered for 15 minutes then broil on LOW until cheese is brown and melty.
Remove from the oven and top with chopped cilantro and onion. Enjoy!

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