Tapatío Chicken Enchiladas – Spicy & Flavorful Mexican Favorite

Tapatío Chicken Enchiladas bring the perfect balance of heat, creaminess, and authentic Mexican flavor. Tender shredded chicken is coated in a bold, tangy Tapatío sauce and wrapped in soft corn tortillas, then baked under a blanket of melted cheese and zesty enchilada sauce. Every bite bursts with smoky chili flavor and cheesy goodness—ideal for family dinners or weekend comfort food. Serve with Mexican rice, refried beans, and a dollop of sour cream for the ultimate spicy indulgence.

Ingredients

• 2 cups cooked shredded chicken
• 1 cup enchilada sauce (red or green)
• ¼ cup Tapatío hot sauce (plus extra for drizzling)
• 8–10 corn tortillas
• 1 cup shredded Monterey Jack or cheddar cheese
• 1 small onion, finely diced
• 1 tablespoon olive oil
• Fresh cilantro, for garnish
• Sliced jalapeños and lime wedges (optional)
• Salt & pepper, to taste

Directions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3–4 minutes until soft.
3. Stir in shredded cooked chicken, ¼ cup Tapatío hot sauce, and ½ cup enchilada sauce. Cook for 2–3 minutes to blend flavors.
4. Warm corn tortillas in the microwave or on a dry pan until soft and pliable.
5. Spoon about 2 tablespoons of the chicken mixture into each tortilla, roll tightly, and place seam-side down in the prepared dish.
6. Pour remaining enchilada sauce over the top, sprinkle with shredded cheese, and drizzle extra Tapatío for added spice.
7. Bake uncovered for 20–25 minutes until cheese is bubbly and slightly golden.
8. Remove from oven, top with chopped cilantro, sliced jalapeños, and a squeeze of lime. Serve hot.