Spicy Chicken Enchiladas

Spicy Chicken Enchiladas | MomsTestKitchen.com | #SecretRecipeClubWelcome 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


Spicy Chicken Enchiladas

Spicy Chicken Enchiladas


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


  • 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.
Tried this recipe?Let us know how it was!






  1. 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 🙂

  2. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating