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Spicy Chicken Enchiladas : A Flavorful Mexican Delight

These Spicy Chicken Enchiladas are a fiesta of flavor! Tender shredded chicken is rolled in soft tortillas, covered with a spicy tomato sauce, and baked with melted cheese. Every bite is cheesy, saucy, and packed with that perfect mix of spice and comfort — an easy weeknight dinner that feels like a celebration.
Imprimer la recette
Temps de préparation 15 minutes
Temps de cuisson 20 minutes
Temps total 35 minutes
Portions: 4
Type de plat: Plat principal
Cuisine: Mexicaine
Calories: 149
Ingredients Method

Ingrédients
  

  • 2 cups 250 g cooked, shredded chicken
  • 1 cup 240 ml enchilada sauce (homemade or store-bought)
  • 1 cup 100 g shredded cheese (cheddar or Monterey Jack)
  • 6 –8 small tortillas corn or flour
  • 1 tbsp olive oil
  • 1 small onion chopped
  • 1 garlic clove minced
  • 1 tsp chili powder
  • ½ tsp cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Sour cream for serving

Method
 

  1. Preheat: Preheat oven to 375°F (190°C).
  2. Prepare the filling: Heat olive oil in a pan. Add onion and garlic; then cook for 2–3 minutes. Add shredded chicken, chili powder, cumin, salt, and pepper. Stir well.
  3. Add sauce: Next, pour in a few spoonfuls of enchilada sauce and mix until the chicken is coated.
  4. Assemble enchiladas: Meanwhile, place a small amount of chicken filling inside each tortilla, roll tightly, and place seam-side down in a baking dish.
  5. Add sauce and cheese: Then, pour the remaining sauce evenly over the rolled tortillas and sprinkle with cheese.
  6. Bake: Finally, bake for 15–20 minutes, or until the cheese is melted and bubbly. Garnish with fresh cilantro and serve with sour cream.