Spicy Chicken Enchiladas
Get ready to spice up dinner with these irresistible Spicy Chicken Enchiladas! This crowd-pleasing recipe combines tender, shredded chicken simmered in a smoky, homemade tomato sauce infused with chili powder, cumin, cayenne, and paprika, for a bold, Tex-Mex kick. Rolled in warm corn tortillas, smothered with reserved sauce, and topped with gooey melted Mexican cheese blend, these enchiladas bake to perfection in just 20 minutes. Finished with a sprinkle of fresh cilantro and optional toppings like creamy avocado, zesty lime wedges, and tangy sour cream, this comforting dish is perfect for weeknight meals or entertaining guests. Ready in under an hour, this easy recipe brings restaurant-quality flavor to your table!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 teaspoons Chili powder
- 1.5 teaspoons Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 15-ounce can Crushed tomatoes
- 0.5 cup Chicken broth
- 8 pieces Corn tortillas
- 2 cups Shredded Mexican cheese blend
- 0.25 cup Cilantro, chopped
- 1 assortment Optional toppings: sour cream, diced avocado, lime wedges
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts in a medium pot and cover them with water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes or until the chicken is fully cooked through.
Remove the chicken from the pot and shred it using two forks. Set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
Stir in the chili powder, ground cumin, paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the crushed tomatoes and chicken broth to the skillet, stirring to combine. Simmer for 5-7 minutes until the sauce thickens slightly.
Reserve 1 cup of the tomato sauce and set aside. Add the shredded chicken to the remaining sauce in the skillet and stir until coated.
Warm the corn tortillas in a microwave for 20-30 seconds to make them more pliable.
Spoon about 2-3 tablespoons of the chicken mixture onto each tortilla and roll them tightly. Place the rolled enchiladas seam-side down in a 9x13-inch baking dish.
Pour the reserved tomato sauce over the enchiladas, spreading it evenly to cover.
Sprinkle the shredded Mexican cheese blend over the top of the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the baking dish from the oven and let the enchiladas cool for 5 minutes.
Garnish with chopped cilantro and serve with optional toppings like sour cream, diced avocado, and lime wedges.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 6.8 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 496 mg | 38% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 837 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.
