Spicy Chicken Enchiladas

Spicy chicken enchiladas
  • Mild
  • 25 Minutes
  • Chicken
  • Serves 4
  • Bakes
Want to add something spicy to your Mexican dinner? Then check out these cheesy chicken enchiladas made using canned tomatoes, Old El Paso* salsa and tortillas.


  • 1 1/2 cups (375 mL) sour cream
  • 1 can (14 oz/398 mL) fire roasted diced tomatoes, drained
  • 2 1/2 cups (625 mL) shredded pepper Jack cheese
  • 1 tsp (5 mL) chipotle seasoning blend
  • 3 cups (750 mL) shredded cooked chicken
  • 1 1/2 cups (375 mL) Old El PasoTM Thick N' Chunky Salsa
  • 1 pkg (8 count) Old El PasoTM Large Flour Tortillas
  • Sliced green onions, if desired


  • Heat oven to 350ºF. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix sour cream, tomatoes, 1 cup of the cheese and the seasoning blend. Stir in chicken.
  • Spread 1/2 cup of the salsa in baking dish. Spoon 1/2 cup chicken mixture down center of each tortilla; roll up. Place enchiladas, seam side down, over salsa in baking dish. Spoon remaining 1 cup salsa over filled enchiladas; top with remaining 1 1/2 cups cheese.
  • Bake uncovered 20 minutes or until cheese is melted and enchiladas are thoroughly heated. Garnish with green onions.

Expert Tips

  • Tip  If you really want to kick up the heat in these enchiladas, use hot salsa.