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!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

Remove the chicken from the pot and shred it using two forks. Set aside.

Step 4

In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.

Step 5

Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.

Step 6

Stir in the chili powder, ground cumin, paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices.

Step 7

Add the crushed tomatoes and chicken broth to the skillet, stirring to combine. Simmer for 5-7 minutes until the sauce thickens slightly.

Step 8

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.

Step 9

Warm the corn tortillas in a microwave for 20-30 seconds to make them more pliable.

Step 10

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.

Step 11

Pour the reserved tomato sauce over the enchiladas, spreading it evenly to cover.

Step 12

Sprinkle the shredded Mexican cheese blend over the top of the enchiladas.

Step 13

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 14

Remove the baking dish from the oven and let the enchiladas cool for 5 minutes.

Step 15

Garnish with chopped cilantro and serve with optional toppings like sour cream, diced avocado, and lime wedges.

Nutrition Facts

Serving size	(1992.7g)

Amount per serving	% Daily Value*
Calories	3758.0

Total Fat 208.1g	0%
Saturated Fat 94.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 798.8mg	0%
Sodium 6108.9mg	0%
Total Carbohydrate 228.9g	0%
Dietary Fiber 35.8g	0%
Total Sugars 21.7g
Protein 258.7g	0%

Vitamin D 102.6IU	0%
Calcium 3844.6mg	0%
Iron 18.1mg	0%
Potassium 2348.7mg	0%

*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.

Source of Calories

Fat: 49.0%

Protein: 27.1%

Carbs: 23.9%