Spicy Chicken and Vegetable Enchiladas

Spicy Chicken and Vegetable Enchiladas

A few weeks ago I was attending a work dinner and ordered a

side of grilled vegetables to accompany my meal. I started to eat, and cut a

bite of what I thought was a miniature bell pepper. Within seconds of closing

my mouth to chew, I realized I was horribly mistaken—it was not an innocent

bell pepper but some sort of super spicy pepper! I swallowed as quickly as I

could and did my best to continue conversation, praying no one could notice the

look of panic on my face. My mouth went numb and I tried to discreetly take a

large gulp of wine in an attempt to calm my mouth. Within a few minutes all was

well again, but you better believe I did not

finish the rest of that pepper!

These enchiladas are spicy, but not in a mouth numbing, brow

sweating kind of way. The homemade sauce has quite a bit of chili powder it is,

but the spiciness is tempered by the filling ingredients which aren’t spicy in

the least bit. A coworker passed this recipe along to me and I was sold when I

saw the chocolate chips in the ingredient list. The amount of chocolate is

minimal, but it’s just enough to give it a twinge of molé flavor (remember those Mexican brownie chocolate cheesecakes?

Chili powder and chocolate work!). Like most enchiladas, you can fill these

with just about any meats, beans, or vegetables that you like. I opted for a

combination of chicken with zucchini, sweet potato, and bell peppers but these

could just as easy be made vegetarian (use vegetable broth).

Looking for an even milder enchilada recipe? We love these

avocado cream enchiladas!

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  • -6 tbsp olive oil, divided
  • -1 large onion, diced
  • -6 garlic cloves, peeled and minced
  • -2 tsp dried oregano
  • -2 tsp ground cumin
  • -2 tsp ground cinnamon
  • -1/2 cup chili powder
  • -1/3 cup flour
  • -4 cups chicken broth
  • -1 oz semisweet chocolate chips
  • -30 (6 inch) corn tortillas
  • -3 large chicken breasts, cooked and shredded
  • -2-3 cups vegetables, chopped (I used a mixture of zucchini, peppers, and sweet potatoes)
  • -4 cups shredded cheese (I used pre-shredded Mexican)
  • -sour cream and cilantro, for serving
Read the whole recipe on The Sweets Life