Indulge in the rich flavors of Mexico with this easy-to-make Chicken Enchiladas recipe! Perfect for family dinners or gatherings, these enchiladas feature tender, seasoned chicken wrapped in soft tortillas, smothered in a savory sauce, and topped with melted cheese. Whether you’re a seasoned chef or a kitchen novice, this dish is not only simple to prepare but also customizable to suit your taste. Get ready to impress your loved ones with a delicious meal that’s sure to become a favorite!
Delicious Chicken Enchiladas Recipe
A flavorful and hearty dish, these Spicy Chicken Enchiladas are perfect for family dinners or gatherings. Tender shredded chicken is cooked with sautéed onions, garlic, and a blend of bold spices like chili powder, cumin, and paprika to create a deliciously seasoned filling. Wrapped in soft flour tortillas and smothered in a rich, spicy red enchilada sauce, these enchiladas are then topped with a generous layer of melted cheddar and Monterey Jack cheeses. The dish is baked to perfection, creating a bubbly, golden top, and garnished with fresh cilantro for a burst of freshness. Ideal for those who enjoy a little heat, these enchiladas bring together the best of Mexican-inspired flavors for a meal that’s both comforting and exciting. Easy to prepare, this recipe is a go-to for anyone looking to spice up their dinner routine with minimal effort and maximum flavor.
Ingredients
Instructions
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Preheat the Oven
Preheat your oven to 190°C. Grease a 23x33 cm (9x13 inch) baking dish.
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Sauté the Aromatics
In a large pan, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 3-4 minutes.
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Add the Spices
Stir in the chili powder, cumin, paprika, and cayenne pepper, cooking for 1 minute.
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Combine Chicken and Sauce
Add the shredded chicken and half of the enchilada sauce. Stir to combine and cook for 2-3 minutes.
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Fill the Tortillas
Spoon a portion of the chicken mixture into each tortilla, roll them up, and place them seam-side down in the prepared baking dish.
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Add Sauce and Cheese
Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle with the shredded cheeses.
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Bake
Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
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Garnish and Serve
Garnish with chopped cilantro and serve hot.
- Amount Per Serving
- Calories 450kcal
- Calories from Fat 210kcal
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 10g50%
- Cholesterol 70mg24%
- Sodium 800mg34%
- Potassium 500mg15%
- Total Carbohydrate 35g12%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 30g60%
- Vitamin A 900 IU
- Vitamin C 3 mg
- Calcium 300 mg
- Iron 2 mg
- Vitamin E 1.5 IU
- Vitamin K 3 mcg
- Thiamin 0.1 mg
- Riboflavin 0.2 mg
- Niacin 6 mg
- Vitamin B6 0.3 mg
- Folate 50 mcg
- Vitamin B12 1.5 mcg
- Pantothenic Acid 1 mg
- Phosphorus 300 mg
- Magnesium 30 mmol
- Zinc 2 mcg
- Selenium 25 mg
- Copper 0.2 mg
- Manganese 0.3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Customization: Feel free to add your favorite vegetables, such as bell peppers or spinach, for extra nutrition.
- Spice Level: Adjust the amount of cayenne pepper to suit your heat preference. You can also use mild enchilada sauce for a milder flavor.
- Make Ahead: Assemble the enchiladas a day in advance, cover, and refrigerate. Bake when ready to serve.
