Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4–6 (makes 8 enchiladas)

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🧂 Ingredients

Chicken Filling

• 2 cups cooked, shredded chicken
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼–½ teaspoon cayenne pepper (adjust for heat)
• 1 cup shredded Monterey Jack or cheddar cheese

Enchilada Sauce

• 2 cups red enchilada sauce (store-bought or homemade)
• ½ teaspoon chili powder
• ¼ teaspoon cumin
• ¼ teaspoon garlic powder
• Pinch of cayenne (optional)

Assembly

• 8 medium flour or corn tortillas
• 1 ½ cups shredded cheese (Monterey Jack, cheddar, or Mexican blend)
• Fresh cilantro, chopped
• Sour cream (for drizzling or topping)

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🍽️ Directions

1. Prep the Filling

1. Heat olive oil in a skillet over medium heat.
2. Add diced onion and cook for 3–4 minutes until softened.
3. Stir in garlic and cook for 1 minute.
4. Add chili powder, cumin, smoked paprika, salt, pepper, and cayenne. Stir to coat the onions.
5. Add shredded chicken and toss to combine.
6. Remove from heat and mix in 1 cup shredded cheese. Set aside.

2. Prepare the Sauce

7. In a bowl, mix enchilada sauce with chili powder, cumin, garlic powder, and cayenne if desired.
8. Spread ½ cup of the sauce over the bottom of a baking dish.

3. Assemble the Enchiladas

9. Warm tortillas in the microwave for 20–30 seconds to make them flexible.
10. Spoon about ¼–⅓ cup of the spicy chicken mixture inside each tortilla.
11. Roll tightly and place seam-side down in the baking dish.
12. Pour the remaining enchilada sauce over the top.
13. Sprinkle with 1 ½ cups of shredded cheese.

4. Bake

14. Preheat oven to 375°F (190°C).
15. Bake uncovered for 20–25 minutes, or until cheese is melted and bubbly.

5. Serve

16. Let cool for 5 minutes.
17. Top with fresh cilantro and a drizzle of sour cream.
18. Serve warm and enjoy!