Spicy Chicken Enchiladas
Welcome to October’s Secret Recipe Club reveal! This month I had the pleasure of picking a recipe from Erin & the wonderful blog The Spiffy Cookie! It was fun looking through Erin’s blog because I immediately felt a home town connection to her since we live where she was born!
Erin has a ton of great recipes to pick from & I actually had selected two of her recipes to make – her California Quesadillas with Honey-Balsamic Dipping Sauce & her Lighter Pizza Dip. I knew both of those recipes would be perfect for snacking during a Sunday afternoon of football watching!
But this past week we celebrated the Hubs 33rd birthday & he decided he wanted Chicken Enchiladas for dinner. Luckily Erin had a few enchilada choices to pick from & I ended up going with her Spicy Avocado Chicken Enchiladas. Unfortunately my avocados went bad before I made the enchiladas so I added a little bit of corn instead. These enchiladas were absolutely delicious & the Hubs loved his birthday dinner! I will definitely be making these again but next time with the avocados!!
Spicy Chicken Enchiladas
Ingredients
for the enchilada sauce:
- 1 tablespoon butter
- 1 serrano pepper minced (remove the seeds for less heat)
- 2 cloves roasted garlic minced
- 1 tablespoon flour
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1/2 cup roughly chopped cilantro
- 1 cup salsa verde
- 1/2 cup fat free plain Greek yogurt
- salt & pepper to season
for the enchiladas:
- about 3 cups chopped cooked chicken breasts
- 8 ounces shredded Monterrey Jack cheese
- 1 small yellow onion chopped
- 1 cup corn I used frozen
- 2 cloves roasted garlic minced
- 8-10 flour tortillas
Instructions
- Preheat oven to 375 degrees. Lightly grease a 9x13 baking dish.
- In a medium sauce pan, melt the butter over medium-high heat. Saute the serrano pepper and garlic for 1 minute. Stir in the flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the salsa verde, cilantro & Greek yogurt until combined. Remove from heat.
- While the sauce is cooking, saute your chopped onion & corn in a skillet over medium heat until they begin to caramelize. Add the minced garlic & saute for about another 30 seconds to 1 minute or until the garlic becomes fragrant.
- Add about 3/4 cups of the enchilada sauce to the bottom of the prepared pan. In a large bowl, combine the chicken, about 1/2 of the shredded Monterrey Jack cheese, corn & onion. Place mixture into the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with the remaining cheese and bake for 15-20 minutes or until bubbling and lightly brown on top.
- Serve immediately.
RECIPE INSPIRED BY: The Spiffy Cookie
This looks super tasty! Thanks for linking up with Show Stopper Saturday!
Chicken enchiladas. I want!!!
You can never go wrong with enchiladas! You’ll definitely love them with avocado but I’d love to try them with corn now!
Yum, love enchiladas! These look delicious!
Thank you Tara! They were so good!!
I love enchiladas and I don’t think I’ve ever had the same recipe more than once. These sound great, and unlike ones I’ve made before, so I will definitely have to give this one a try. Great pick this month 🙂
Thank you Melissa! They were delicious! I loved the change of using Greek yogurt to make the sauce instead of sour cream!
Yum. I made enchiladas for the first time last Christmas, with the leftover turkey. They were a huge hit, so I’m thinking this version would go down pretty well around here.
Turkey Enchiladas sound amazing!! I’d love to try those out!! We always just use chicken!
I am all about enchiladas! I love the addition of corn in these. Great choice this month.
Thank you Lauren! I love corn so I’ll find any excuse to add it to my recipes! 😉
Man, Jaime! These enchiladas look fabulous. I want to grab and fork and dig in!
Thank you Christie! They were so good! And come on over anytime, I’ll happily make up another batch! 🙂
We love Chicken Enchiladas. I am going to give this recipe a try.
I love the Erin’s blog. I love enchiladas. Look at all of that cheese. Your hubs is one lucky man. Happy Reveal Day!!
Lol, can you tell him that Emily?! He forgets sometimes!! 😉
I’m a sucker for Mexican food and have a special place in my heart for gooey, cheesy enchiladas and these look absolutely amazing!
We’re suckers for Mexican food too! 🙂
What a delicious sounding choice! I’m a big fan of spicy foods, and these look like they fit the bill. Pinned!
I looooove enchiladas of all kinds! These ones look SO cheesy and amazing!!
Love your yogurt in the sauce! Very inventive!
Oh these look amazing. Gooey, creamy, cheesy…. yumm!! Fantastic pick this month! I will have to give these a try soon.
Gosh, I would love to have these for dinner tonight! Looks awesome…
Great choice for your assignment, my husband loves enchiladas and I bet he would go crazy for this recipe!