Chili Chicken Enchiladas for 2
Indulge in the bold, zesty flavors of these Chili Chicken Enchiladas for Two, a perfect date-night dinner or cozy meal for a small gathering. Tender, seasoned chicken breast is cooked to perfection, shredded, and wrapped in warm flour tortillas, then smothered in hearty red enchilada sauce and melted cheddar or Mexican blend cheese. This easy-to-make recipe features a delightful balance of smoky chili powder, earthy cumin, and fragrant garlic powder, creating a mouthwatering filling. With just 10 minutes of prep and a quick bake in the oven, these enchiladas deliver a restaurant-quality experience at home. Top with a dollop of sour cream and a sprinkle of fresh cilantro for a garnish that takes this dish to the next level. Perfectly portioned for two, this dish is ideal for busy weeknights or an intimate dinner that’s full of flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece (about 6-8 oz) Boneless, skinless chicken breast
- 1 teaspoon Chili powder
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 4 pieces Flour tortillas (medium-sized)
- 1 cup Red enchilada sauce
- 1 cup Shredded cheddar or Mexican blend cheese
- 2 tablespoons Sour cream
- 1 tablespoon (chopped) Cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken breast dry and season both sides evenly with chili powder, cumin, garlic powder, salt, and black pepper.
In a skillet, heat olive oil over medium heat. Add the chicken and cook for about 4-5 minutes per side, or until fully cooked and no longer pink inside. Remove from heat and let it rest for 5 minutes.
Shred the chicken using two forks and place it in a bowl.
Add 1/4 cup of the enchilada sauce to the shredded chicken and mix well to coat.
Lightly grease a small baking dish with olive oil or cooking spray.
Lay a tortilla flat and place an equal portion of the shredded chicken mixture in the center. Sprinkle about 1-2 tablespoons of shredded cheese over the chicken. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are well coated. Sprinkle the remaining shredded cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas rest for 5 minutes. Serve with sour cream and garnish with optional chopped cilantro.
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 5784 mg | 251% | |
| Total Carbohydrate | 125.6 g | 46% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 13.7 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1030 mg | 79% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 833 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
