by Tony Verges on March 30, 2026
Looking for a bold, sweet and spicy twist on a classic dish? This Sweet Chili Chicken Enchiladas Recipe combines tender shredded chicken with a rich, flavorful sauce that blends sweetness, heat, and a hint of citrus. Baked until bubbly and perfectly melted, these enchiladas deliver a unique fusion of flavors that’s both comforting and exciting.
Easy to prepare and packed with vibrant flavor, these enchiladas are perfect for weeknight dinners or entertaining guests. Enhance the dish with high-quality spices and seasonings from La Criolla Spices and Seasonings to bring out the perfect balance of sweet, savory, and spicy in every bite. Serve warm for a delicious, crowd-pleasing meal that stands out from the ordinary.
Ingredients
Directions
Preheat your oven to 350°F and lightly spray a 9×13 baking dish. Spread about ½ cup of sauce across the bottom so nothing sticks.
In a large bowl whisk together sweet chili sauce, honey, lime juice, chili powder, ginger, garlic powder, onion powder, cumin, Sriracha, and salt.
Pour 1 cup of that sauce into a saucepan, whisk in coconut milk and cornstarch, bring it to a boil, then reduce and simmer 1–2 minutes until thickened. Remove from heat.
Add shredded chicken and carrots to the remaining sauce in the bowl and stir until everything is evenly coated.
Lay out your tortillas. Spoon in the chicken mixture, sprinkle with Monterey Jack, roll them up tight, and place seam-side down in the dish.
Pour the thickened coconut sauce over the top, sprinkle with the remaining cheese, and bake 25–30 minutes until bubbly and melty. Broil 1–2 minutes if you want that golden finish.
Let them rest a few minutes before serving so everything sets up. Sweet, spicy, creamy… this one’s a flavor bomb.
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Sweet Chili Chicken Enchiladas Recipe
La Criolla Recipes
