Get ready to embark on a mouthwatering Mexican culinary adventure that will transform your dinner table into a flavor explosion! These Spicy Chicken Enchiladas are not just a meal; they're a celebration of zesty, cheesy goodness that will have your family and friends begging for seconds. Imagine tender, sauce-soaked tortillas packed with juicy shredded chicken, smothered in a rich enchilada sauce, and topped with melted cheese that stretches with every bite – this recipe is about to become your new weekend dinner superhero!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheese
- 1/2 cup sour cream
- Chopped green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C) to ensure it's hot enough for baking the enchiladas.
- In a large mixing bowl, combine the cooked shredded chicken with 1/2 cup of the enchilada sauce. Mix well until the chicken is evenly coated with the sauce.
- In a separate bowl, prepare the remaining enchilada sauce by warming it slightly in the microwave or on the stovetop. This will make it easier to work with.
- Take one corn tortilla and dip it briefly into the warmed enchilada sauce, ensuring both sides are coated. This will add flavor and prevent the tortillas from drying out during baking.
- Place the sauced tortilla on a flat surface, and add a generous portion of the chicken mixture down the center of the tortilla. Sprinkle a small amount of shredded cheese on top of the chicken.
- Carefully roll the tortilla tightly around the filling, folding in the sides as you go to secure the filling. Place the rolled enchilada seam-side down in a greased 9x13 inch baking dish.
- Repeat the process with the remaining tortillas, chicken mixture, and cheese until all the enchiladas are assembled in the baking dish.
- Once all enchiladas are in the dish, pour the remaining enchilada sauce evenly over the top, ensuring all the enchiladas are covered.
- Sprinkle the remaining shredded cheese over the enchiladas, creating a generous layer on top.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the edges of the enchiladas are slightly golden.
- Once baked, remove the dish from the oven and let it cool for a few minutes before serving.
- To serve, spoon a dollop of sour cream on top of each enchilada and garnish with chopped green onions for added flavor and presentation.
- Enjoy your delicious spicy chicken enchiladas with your favorite sides!
Tips
- Use warm tortillas: Slightly heating your corn tortillas before rolling will prevent cracking and make them more pliable.
- Don't skimp on sauce: Generously coating tortillas in enchilada sauce adds moisture and prevents dry enchiladas.
- Shred chicken while it's warm: Freshly cooked, warm chicken shreds more easily and absorbs sauce better.
- Layer cheese strategically: Put some cheese inside the enchiladas and on top for maximum cheesy goodness.
- Let it rest: Allow enchiladas to sit for a few minutes after baking to help them set and make serving easier.
- Customize your heat: Adjust the spiciness by choosing mild or hot enchilada sauce based on your preference.
- Prep ahead: You can assemble enchiladas earlier in the day and refrigerate, then bake when ready to serve.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 25g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 85mg
