Easy Spicy Chicken Enchiladas
Turn up the heat on your dinner table with these Easy Spicy Chicken Enchiladas! Packed with tender shredded chicken, zesty green chilies, and a smoky blend of spices like paprika, cumin, and garlic powder, this crowd-pleasing dish delivers bold flavor in every bite. The tortillas are stuffed with the savory filling, smothered in rich enchilada sauce, and blanketed with melty Mexican blend cheese for the ultimate comfort food experience. Ready in just 35 minutes, these enchiladas are perfect for busy weeknights or casual family dinners. Garnished with fresh cilantro and served with a dollop of creamy sour cream, they strike the perfect balance of spice and indulgence. Easy to make and bursting with flavor, this recipe is your go-to answer for quick and satisfying Mexican-inspired cuisine!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Enchilada sauce
- 1 can (4 ounces) Diced green chilies
- 2 cups Shredded Mexican blend cheese
- 8 Flour tortillas
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 2 teaspoons Olive oil
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or non-stick spray.
In a large mixing bowl, combine the shredded chicken, one cup of enchilada sauce, diced green chilies, smoked paprika, ground cumin, and garlic powder. Mix until well combined.
Lay out the flour tortillas on a flat surface. Spoon approximately 1/3 cup of the chicken mixture onto the center of each tortilla. Sprinkle a small amount of shredded cheese over the chicken mixture.
Roll each tortilla tightly around the filling and place them seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring each one is well-coated. Sprinkle the remaining shredded cheese over the top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and slightly golden.
Remove from the oven and let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro and serve with sour cream, if desired.
Nutrition Facts
Calories |
3488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.6 g | 210% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 6768 mg | 294% | |
| Total Carbohydrate | 193.5 g | 70% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 18.5 g | ||
| Protein | 304.4 g | 609% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2436 mg | 187% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 3204 mg | 68% | |
*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.
