🌶️ Spicy Chicken Enchiladas Recipe

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4

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🛒 Ingredients

For the Chicken Filling:

• 2 cups cooked, shredded chicken breast (about 2 large breasts)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño pepper, minced (remove seeds for less heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup enchilada sauce
• 1 cup shredded cheddar or Mexican blend cheese

For the Enchiladas:

• 8 small flour or corn tortillas
• 1½ cups enchilada sauce (store-bought or homemade)
• 1 cup shredded cheese (for topping)
• Fresh cilantro, chopped (for garnish)
• Sour cream or sliced avocado (optional for serving)

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👩‍🍳 Directions

1. Preheat the oven:
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the filling:
   Heat olive oil in a skillet over medium heat. Add onion, garlic, and jalapeño. Sauté until softened, about 3–4 minutes.
3. Add the chicken and spices:
   Stir in shredded chicken, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for another 2–3 minutes until well combined.
4. Mix with sauce and cheese:
   Pour in ½ cup enchilada sauce and add 1 cup shredded cheese. Stir until melted and evenly mixed. Remove from heat.
5. Assemble the enchiladas:
   Spoon about 2–3 tablespoons of the chicken mixture into each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
6. Top with sauce and cheese:
   Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle with the remaining 1 cup of cheese.
7. Bake:
   Place the dish in the oven and bake for 20–25 minutes, until the cheese is bubbly and golden.
8. Garnish and serve:
   Remove from the oven and let cool for a few minutes. Top with fresh cilantro and serve with sour cream or avocado slices.

Tips & Variations

• Extra Spicy: Add a chopped chipotle pepper in adobo sauce to the filling.
• Milder Version: Skip the jalapeño and reduce chili powder to ½ teaspoon.
• Vegetarian Option: Substitute chicken with black beans and corn.