Spicy Chicken Enchiladas Super Easy
Bring bold flavors to your dinner table with these Spicy Chicken Enchiladas that are irresistibly easy to make! Perfect for busy weeknights, this recipe features tender shredded chicken seasoned with a zesty blend of chili powder, cumin, and garlic, all wrapped in soft flour tortillas. Topped with rich red enchilada sauce and a generous layer of melty cheddar and Monterey Jack cheeses, these enchiladas bake to bubbly, golden perfection in just 25 minutes. The addition of diced green chilies adds a mild heat that perfectly balances the creamy, cheesy goodness. Garnish with sour cream and fresh cilantro for a restaurant-quality finish that everyone will love. With a prep time of only 20 minutes, this one-pan wonder is a crowd-pleasing favorite you’ll return to again and again!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 8 pieces Flour tortillas
- 2 cups Red enchilada sauce
- 1.5 cups Shredded cheddar cheese
- 1.5 cups Shredded Monterey Jack cheese
- 1 cup Canned diced green chilies
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 2 tablespoons Vegetable oil
- 0.5 cup Sour cream (for topping, optional)
- 0.25 cup Chopped fresh cilantro (for garnish, optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken, green chilies, chili powder, ground cumin, and garlic powder. Mix well to evenly coat the chicken with the spices.
Warm the tortillas in the microwave or on a stovetop to make them pliable.
Lightly grease a 9x13-inch baking dish with vegetable oil.
Pour 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish and spread it evenly.
Fill each tortilla with a heaping scoop of the spiced chicken mixture and about 2 tablespoons of the shredded cheeses (a mix of cheddar and Monterey Jack). Roll each tortilla tightly and place it seam-side down in the baking dish.
Once all the tortillas are filled and arranged in the dish, pour the remaining enchilada sauce evenly over the top, making sure to cover all the tortillas.
Sprinkle the remaining shredded cheeses evenly across the top of the enchiladas.
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 cool for 5 minutes before serving.
Optional: Serve with a dollop of sour cream and a sprinkle of fresh cilantro for added flavor.
Nutrition Facts
Calories |
919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 2610 mg | 113% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 6.9 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 788 mg | 61% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 464 mg | 10% | |
*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.
