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Enchilada Skulls : Easy Creamy Chicken Enchilada Skulls Recipe
C. Motter Cindy

Enchilada Skulls

A creative and flavorful twist on traditional enchiladas, shaped like skulls to honor Dia de los Muertos and celebrate Halloween. Perfect for family gatherings, festive dinners, and making memories.
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Prep Time 30 minutes
Cook Time 25 minutes
Make Ahead Time 4 hours
Total Time 55 minutes
Servings: 12 servings
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shredded Chicken Filling
  • 2 cups cooked and shredded chicken rotisserie chicken works beautifully
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup finely chopped white onion
  • 1/4 cup chopped fresh cilantro
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • salt and black pepper to taste
For Assembly
  • 12 corn tortillas 6 inch size
  • 1 (28 oz) red enchilada sauce divided
  • 2 cups shredded Mexican cheese blend a mix of Monterey Jack, Cheddar, and Asadero
  • cooking spray or oil for the baking dish
For Garnish (Optional)
  • sliced black olives for eyes and nose
  • sour cream or Mexican crema thinned with a little milk for drizzling
  • fresh cilantro sprigs
  • sliced jalapeños or bell pepper strips for details

Equipment

  • 9x13-inch baking dish,
  • Microwave
  • paper towels.
  • - Mixing bowls

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a large 9x13 inch baking dish with cooking spray or a thin layer of oil.
  2. Pour about 1/2 cup of your red enchilada sauce into the bottom of the dish and spread it around to create an even layer.
  3. In a medium-sized bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, the finely chopped white onion, and the fresh cilantro. Sprinkle in the ground cumin and smoked paprika, then season generously with salt and pepper. Stir until evenly mixed.
  4. Wrap the stack of 12 corn tortillas in a slightly damp paper towel. Microwave them for about 45 to 60 seconds, or until they are soft and steamy.
  5. Lay one warm tortilla on a clean work surface. Spoon about 2 to 3 tablespoons of the chicken filling into the center. Gently fold the tortilla in half over the filling to create a slightly oval shape that’s wider at the top and tapers toward the bottom, mimicking a skull.
  6. Gently press down around the filling to create the general shape. Use your fingers to gently pinch and indent the sides below the widest part to create 'cheekbones.' Press a small indentation at the bottom to form the jaw.
  7. Place each shaped skull in the prepared baking dish on top of the sauce. Arrange them in a single layer, nestled snugly next to each other.
  8. Pour the remaining enchilada sauce evenly over the top, making sure to coat each one. Sprinkle the 2 cups of shredded Mexican cheese blend all over the top.
  9. Place the dish in your preheated oven and bake for 20 to 25 minutes, or until the sauce is bubbling and the cheese is completely melted and lightly golden.
  10. Let the enchiladas rest for a few minutes after baking. Use sliced black olives to create eyes and a nose on each skull. You can also thin some sour cream with a bit of milk and drizzle it over the top to create intricate designs or serve it on the side.

Nutrition

Calories: 320kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 6gCholesterol: 35mgSodium: 450mgPotassium: 240mgFiber: 4gSugar: 3gVitamin A: 130IUVitamin C: 5mgCalcium: 150mgIron: 1.2mg

Notes

This recipe is very customizable and family-friendly. You can make it vegetarian by using black beans, corn, and sweet potato. It’s also suitable for make-ahead preparation and can be frozen for later.
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