Arizona Red Chile Chicken Enchiladas using Arizona Heat Infused Olive Oil Blend

These enchiladas bring together juicy shredded chicken, earthy red chile sauce, melty cheese, sautéed onion, and soft corn tortillas in a pan that smells like the best kind of dinner waiting to happen. A drizzle of Arizona Heat Infused Olive Oil Blend layers chili powder, cumin, garlic, onion, and cayenne into the filling so every bite carries real Southwestern heat and a savory finish. It’s the kind of family dinner or weekend supper that feels right at home on a game day table or a cozy night in.

Garden Infuzions

Arizona Red Chile Chicken Enchiladas using Arizona Heat Infused Olive Oil Blend

Tender shredded chicken, warm red chile sauce, melted cheese, and soft tortillas come together in these Arizona Red Chile Chicken Enchiladas, finished with the bold Southwestern flavor of Arizona Heat Infused Olive Oil Blend.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American Classics, Fusion Cuisine, Mexican

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Ingredients

• 2 tablespoons Arizona Heat Infused Olive Oil Blend
• 1 medium yellow onion finely diced
• 3 cloves garlic minced
• 2 cups cooked shredded chicken
• 2 cups red chile enchilada sauce
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 8-inch corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream for serving
• 1 avocado sliced, for serving
• 1 tablespoon chopped scallions for serving

Equipment

• 1 Large skillet For cooking the filling
• 1 9x13-inch baking dish For assembling and baking
• 1 Wooden spoon or spatula For stirring the filling
• 1 set Measuring spoons For seasonings and oil
• 1 set Measuring cups For sauce and cheese

Method

 

Instructions

1. Heat the oven to 375°F and lightly grease a 9x13-inch baking dish.
2. Warm the Arizona Heat Infused Olive Oil Blend in a large skillet over medium heat, then add the onion and cook until softened and lightly golden, about 4 minutes.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the shredded chicken, red chile enchilada sauce, cumin, salt, and black pepper. Stir and simmer for 3 to 4 minutes until the filling is hot and well combined.
5. Warm the corn tortillas in a dry skillet or wrapped in a damp towel so they bend easily.
6. Spoon the chicken mixture down the center of each tortilla, sprinkle with a little Monterey Jack, then roll tightly and place seam-side down in the baking dish.
7. Pour the remaining sauce over the enchiladas and scatter the remaining Monterey Jack and all of the cheddar on top.
8. Bake uncovered for 18 to 20 minutes, until the cheese is melted and the edges are bubbling.
9. Let the pan rest for 5 minutes, then finish with cilantro, scallions, sour cream, and avocado before serving.

Notes

For the best texture, warm the tortillas before rolling so they don't split. If you like a looser, saucier enchilada, reserve a little extra sauce for the table. The featured blend provides the Southwestern chile-and-spice backbone, so the rest of the seasoning stays simple and balanced.

Tried this recipe?

Let us know how it was!

Recipe Tips

Warm the tortillas briefly so they roll without cracking, and let the chicken filling cool just enough to handle before assembling. If your red chile sauce thickens while simmering, loosen it with a splash of broth until it coats the enchiladas smoothly.

Serving Suggestions

Serve these enchiladas with cilantro-lime rice, black beans, chopped tomatoes, sliced avocado, or a crisp green salad. A little extra red chile sauce spooned over the top keeps every serving saucy and satisfying.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat covered in a 325°F oven until hot throughout, or warm smaller portions in the microwave until the cheese is melted again.

Variations

Swap in shredded rotisserie turkey for a different spin, use pepper jack for a little extra kick, or add sautéed bell peppers to the filling for more color and texture. For a milder pan, use less cayenne in the sauce and let the blend do the rest of the work.

Related Garden Infuzions Recipes

Browse more Garden Infuzions recipes for more meal ideas built around real herbs, spices, and bold flavor.