The Birth of a Spicy Favorite
My Favorite is Spicy Frito Enchiladas and One evening, as I was brainstorming new dinner ideas, I thought about how much I love the vibrant flavors of Tex-Mex cuisine. I remembered a recent visit to Austin, where I tasted a dish that had both heat and crunch. Inspired, I set out to create something that would blend those exciting elements into a comforting meal. That’s how the Spicy Frito Enchiladas came to life. I wanted a dish that was easy to make but packed with bold flavors, perfect for family dinners or festive gatherings.
Crafting the Perfect Filling
The first step was preparing the filling, which needed to be rich and flavorful. I started by sautéing onions and garlic in a nonstick pan, letting their aromas fill the kitchen. Adding shredded chicken and my go-to spices—cumin and chili powder—brought the dish to life. The combination of these ingredients created a hearty filling that would complement the crunchy topping perfectly. The anticipation of assembling the enchiladas was exciting, knowing how the flavors would meld together.
Assembling the Enchiladas
With the filling ready, it was time to assemble the enchiladas. I preheated the oven and greased a baking sheet, then warmed the corn tortillas to make them easier to roll. Each tortilla was filled with a generous spoonful of the chicken mixture and rolled tightly. Placing them seam-side down on the baking sheet, I covered them with a zesty green chile sauce and a generous layer of cheddar cheese. The baking time was the hardest part, waiting for the cheese to melt and become bubbly, knowing how delicious the final result would be.
The Crunchy Finish
The best part was adding the final touch—crushed Fritos. Just before serving, I sprinkled the crunchy corn chips over the top, giving the enchiladas an irresistible texture. I served them with a dollop of sour cream on the side, and the meal was ready. The first bite was a delight: spicy, cheesy, and topped with a satisfying crunch. The Spicy Frito Enchiladas quickly became a family favorite, and every time I make them, I’m reminded of that evening of inspiration and the joy of sharing a new creation with loved ones.
Table of Contents
Chef’s Notes-Spicy Frito Enchiladas
- Warm the tortillas slightly before rolling them. This prevents them from cracking and makes them easier to work with.
- If you prefer a different protein, ground beef or black beans work well in place of shredded chicken. Adjust the seasoning to taste.
- For a milder dish, use a less spicy green chile sauce or mix it with a bit of sour cream before adding it to the enchiladas.
- While cheddar cheese adds a sharp flavor, you can experiment with Monterey Jack or a Mexican cheese blend for a different taste.
- Add the crushed Fritos just before serving to keep them crunchy. If you add them too early, they might become soggy.
Spicy Frito Enchiladas
4
servings20
minutes30
minutes450
kcal5
minutes55
minutesDive into the bold flavors of Spicy Frito Enchiladas! This dish combines tender enchiladas with a spicy kick, topped with crunchy Fritos for an irresistible texture. Perfect for a family dinner or a festive gathering, these enchiladas are sure to impress. Inspired by Tex-Mex cuisine, this recipe brings a taste of Austin’s vibrant food scene right to your kitchen. Get ready to enjoy a meal that’s both comforting and exciting!
Ingredients
corn tortillas
2 cups cooked and shredded chicken breast
1 cup green chile sauce
1 1/2 cups shredded cheddar cheese
1 cup sour cream
1 cup crushed Fritos corn chips
onion
garlic
1 tsp ground cumin
1 tsp chili powder
- Alternative Ingredients:
Chicken: Substitute with cooked ground beef or black beans for a vegetarian option.
Cheddar Cheese: Use Monterey Jack or a Mexican cheese blend.
Sour Cream: Replace with Greek yogurt for a healthier option.
Fritos: Use crushed tortilla chips if preferred.
Directions
- In a nonstick pan over medium heat, sauté the chopped onion and minced garlic until fragrant and translucent (about 5 minutes). Add the shredded chicken, ground cumin, and chili powder. Stir well to combine and cook for another 3 minutes.
- Preheat your oven to 350°F (175°C). Lightly grease a baking sheet. Warm the corn tortillas in the microwave for about 20 seconds to make them pliable. Spoon about 2 tablespoons of the chicken mixture onto each tortilla and roll them up tightly. Place them seam-side down on the prepared baking sheet.
- Pour the green chile sauce evenly over the rolled tortillas. Sprinkle the shredded cheddar cheese generously on top.
- Bake in the preheated oven for about 20 minutes or until the cheese is melted and bubbly. Remove from the oven and let it rest for 5 minutes.
- Just before serving, sprinkle the crushed Fritos over the top of the enchiladas for added crunch. Serve with a dollop of sour cream on the side.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- baking sheet
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 450kcal
- Carbohydrates: 35g
- Protein: 25g
- Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 800mg
- Potassium: 400mg
- Fiber: 4g
- Sugar: 3g
- Vitamin A: 15IU
- Vitamin C: 10mg
- Calcium: 20mg
- Iron: 15mg
FAQ- Spicy Frito Enchiladas
Can I use flour tortillas instead of corn tortillas?
While you can use flour tortillas, corn tortillas are traditional for enchiladas and offer a better texture. If using flour tortillas, be sure to adjust the cooking time as they may require less baking.
Can I freeze these enchiladas?
Yes, you can freeze them! Assemble the enchiladas up to the baking step, then cover tightly with foil and freeze. When ready to eat, bake from frozen at 375°F (190°C) for about 45 minutes or until heated through.
How can I make these enchiladas spicier?
To increase the heat, add diced jalapeños or a few dashes of hot sauce to the chicken filling. You can also use a spicier green chile sauce.
What can I substitute for sour cream?
Greek yogurt is a great substitute for sour cream if you’re looking for a healthier option. It provides a similar tangy flavor and creamy texture.
How long will leftovers last?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through for best results.
