Easy Cheesy Spicy Enchiladas
Take your taste buds on a bold, zesty adventure with these Easy Cheesy Spicy Enchiladas! Loaded with tender shredded chicken, a medley of Mexican spices, and a generous layer of gooey, melted cheese, this recipe is packed with flavor in every bite. The fiery kick from diced green chilies and finely chopped jalapeños is perfectly balanced by the creamy tang of sour cream, making it a true crowd-pleaser for spice lovers. Ready in just 45 minutes, this easy-to-follow dish is perfect for weeknight dinners or casual gatherings. Serve these enchiladas hot and bubbly straight from the oven, garnished with fresh cilantro for an extra pop of freshness. Whether you're craving a comforting classic or looking to spice up your dinner routine, these enchiladas deliver on all fronts.
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Recipe Information
Ingredients
- 8 pieces flour tortillas
- 3 cups shredded cooked chicken
- 3 cups shredded Mexican blend cheese
- 2 cups enchilada sauce
- 1 piece jalapeño, finely chopped
- 4 ounces green chilies, diced (canned)
- 1 cup sour cream
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh cilantro, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
In a large skillet over medium heat, add the olive oil and minced garlic. Sauté until the garlic is fragrant, about 1 minute.
Add the shredded cooked chicken, cumin, paprika, salt, and black pepper to the skillet. Stir until the chicken is evenly coated in the spices and warmed through, about 3 to 4 minutes. Remove from heat.
In a mixing bowl, combine 2 cups of shredded Mexican blend cheese, jalapeño, diced green chilies, and half of the enchilada sauce. Stir until well mixed.
Lay a flour tortilla flat on a clean surface. Spoon about 1/3 cup of the chicken mixture and 1/3 cup of the cheese mixture down the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas.
Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining 1 cup of shredded cheese over the top.
Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with sour cream and chopped cilantro, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 723 mg | 241% | |
| Sodium | 8261 mg | 359% | |
| Total Carbohydrate | 197.3 g | 72% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 28.5 g | ||
| Protein | 260.3 g | 521% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1016 mg | 78% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 2810 mg | 60% | |
*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.
