Spiced Pickle Margarita Enchiladas (Print)
Southwest enchiladas, chicken and cheese, tangy pickle marinade, bubbly spiced sauce, oven-baked until golden.
# Components:
→ Chicken & Marinade
01 - 1.1 lbs boneless, skinless chicken breasts
02 - 1/2 cup dill pickle juice
03 - 1/4 cup tequila (optional, or substitute with more pickle juice)
04 - 2 tablespoons fresh lime juice
05 - 1 tablespoon olive oil
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon chili powder
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper
→ Filling
11 - 1 small red onion, finely diced
12 - 1 red bell pepper, diced
13 - 1 jalapeño, seeded and minced
14 - 1 cup shredded Monterey Jack cheese
15 - 1 cup shredded cheddar cheese
16 - 2 tablespoons chopped fresh cilantro
→ Sauce
17 - 1 (14 oz) can fire-roasted diced tomatoes, undrained
18 - 2/3 cup tomato sauce
19 - 1 tablespoon chili powder
20 - 1 teaspoon ground cumin
21 - 1 teaspoon garlic powder
22 - 1/2 teaspoon onion powder
23 - 1/2 teaspoon smoked paprika
24 - 1/2 teaspoon dried oregano
25 - Salt and pepper, to taste
→ Assembly
26 - 8 corn or flour tortillas (certified gluten-free if desired)
27 - Lime wedges, for garnish
28 - Extra chopped cilantro, for garnish
29 - Sliced pickled jalapeños, for garnish (optional)
# Directions:
01 - In a large bowl or resealable bag, combine dill pickle juice, tequila (if using), fresh lime juice, olive oil, ground cumin, smoked paprika, chili powder, kosher salt, and black pepper. Add chicken breasts, ensuring they are fully coated. Marinate in the refrigerator for at least 30 minutes and up to 2 hours.
02 - In a saucepan set over medium heat, combine fire-roasted diced tomatoes with juices, tomato sauce, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, oregano, and season with salt and pepper. Simmer, stirring occasionally, for 10 to 15 minutes until slightly thickened. Set aside.
03 - Remove chicken from marinade and discard leftover marinade. Grill or pan-sear chicken over medium-high heat for 5 to 7 minutes per side until thoroughly cooked. Rest the chicken for 5 minutes, then shred using two forks.
04 - In a large bowl, combine shredded chicken, finely diced red onion, diced red bell pepper, minced jalapeño, Monterey Jack cheese, cheddar cheese, and chopped cilantro. Toss until evenly combined.
05 - Preheat oven to 375°F. Lightly grease a 9 x 13 inch baking dish. Warm tortillas until pliable. Spread a thin layer of sauce over the bottom of the baking dish. Place approximately 1/3 cup filling on each tortilla, roll tightly, and arrange seam-side down in the dish.
06 - Pour remaining sauce evenly over the arranged enchiladas. Sprinkle with additional cheese if desired. Bake for 20 to 25 minutes until the cheese is melted and the dish is bubbling.
07 - Top hot enchiladas with lime wedges, extra chopped cilantro, and sliced pickled jalapeños as desired. Serve immediately.
# Expert Advice:
01 -
- Quick marinade that transforms ordinary chicken into something extraordinary
- Uses pantry staples you likely already have on hand
- Perfect make-ahead dish that reheats beautifully
- Ready in just over an hour with minimal hands-on time
02 -
- Pickle juice tenderizes chicken better than many commercial marinades
- This dish freezes beautifully for up to 3 months
- Can be prepared entirely ahead and baked just before serving
03 -
- Always warm your tortillas before rolling to prevent cracking and tearing. I place mine between damp paper towels and microwave for 20 seconds or heat briefly on a dry skillet.