Spicy Chicken Enchiladas

Prep Time: 4 hours
Cook Time: 20 minutes
Total Time: 4 hours 20 minutes
Servings: 6 Servings
Slow cooked chicken with spicy broth mixed with cheese makes a great filling for enchiladas. Great recipes for the weekend, or use a crock pot for a weekday meal!
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Shredded Chicken

  • 1 Whole frying chicken quartered and skinned
  • 2 tbsp chili powder
  • 1 tbsp paprika
  • 2 medium bay leaves
  • 2 tbsp cumin
  • 1 tsp cayanne pepper
  • 1 tbsp salt
  • 1/2 medium yellow onion chopped
  • 1 clove garlic minced
  • 4-6 dried japanese peppers
  • 3 cups chicken stock
  • 3 cups water

Enchilada Stuff

  • 8 oz chederella cheese grated
  • 4 oz can sliced black olives
  • 12 corn tortillas
  • 28 oz can enchilada sauce mild
  • 8 oz el pato tomato sauce
  • 1/2 cup green onion chopped


  • 8 oz sour cream
  • 8 oz guacamole
  • 8 oz pico de gallo


  • Chop up the onion and garlic
  • In a large pot, heat up 2 tbsp of oil oil and brown the onion, garlic and peppers.
  • Add your chicken, and spices
  • Then brown everything for about 2 minutes.
  • Pour in the water, chicken stock and add the bay leaves. If it doesn't cover the chicken add more water. Bring to a boil, then reduce heat and let simmer for about 4 hours.
  • remove the chicken and place in a bowl. with a fork shred the chicken, it should fall apart easily. Remove any bones and cartilage while doing this.
  • I like to take a ladle full of the broth from the both and mix it in to add in some flavor to chicken. Taste the chicken at this time. Add more salt to taste.
  • Chicken is done!
  • On low heat, pour in about 3/4 cup enchilada to 1/4 cup el pato mixture in a medium sized pan.
  • With your station ready, preheat the oven to 350° F.
  • Take a tortilla and submerse it in the enchilada sauce mixture for about 15-30 seconds. You'll know its ready by how pliable it is.
  • In a 9x13 glass baking dish, plass the tortilla in and add some chicken across like a burrito
  • Then add the cheese
  • Roll it up and place against the dish
  • Keep repeating this process, as the dish gets filled up, i'll just stack the new tortilla on top of the already rolled up enchiladas so I don't need to use an extra plate.
  • Cram as many as you can get in there, I usually get about 12, stacking like this.
  • Smother with the remaining enchilada sauce can. for good measure i like to add whats remaining in the pan, then use the cans.
  • Top with the rest of the cheese, add the olive and green onions.
  • Place int he oven for about 15-20 minutes. Serve with guac, sour cream and salsa. And of course, goes great with some re-fried beans and Spanish rice. Enjoy!