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Cheesy Spicy Baked Chicken Enchiladas

Indulgent Cheesy Spicy Baked Chicken Enchiladas to Savor

Savor the rich flavors of Cheesy Spicy Baked Chicken Enchiladas, blending spices and cheese for a comforting, crowd-pleasing dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 enchiladas
Course: High Protein Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups shredded chicken ensures moisture and a protein-packed base
  • 1 cup shredded cheddar cheese adds sharpness and melty goodness
  • 1 cup shredded Monterey Jack cheese creates a rich, creamy texture
  • 1 can (10 oz) enchilada sauce brings bold flavors and keeps everything juicy
  • 1 can (4 oz) diced green chilies introduces a mild heat and extra flavor
  • 1 teaspoon ground cumin elevates the dish with its warm, earthy notes
  • 1 teaspoon chili powder adds a kick, making your enchiladas delightfully spicy
  • ½ teaspoon garlic powder enhances depth without the hassle of chopping
  • ½ teaspoon onion powder provides savory undertones to balance the flavors
For the Enchiladas
  • 8 small flour or corn tortillas the perfect wrap for your cheesy filling
  • 1 tablespoon olive oil helps to grease your baking dish and adds flavor
  • salt and pepper to taste
For Garnishing
  • fresh cilantro optional, a sprinkle adds freshness and a vibrant touch
  • sour cream optional, creamy goodness to cool down the spice and enhance flavors

Equipment

  • 9x13 inch baking dish
  • large mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine shredded chicken, half of each cheese type, enchilada sauce, diced green chilies, cumin, chili powder, garlic powder, onion powder, along with salt and pepper to taste.
  3. Take a small tortilla and spoon a generous amount of the chicken filling into its center. Roll the tortilla tightly and place it seam-side down in a greased baking dish.
  4. Pour any remaining enchilada sauce over the top of the filled tortillas.
  5. Sprinkle the remaining cheddar and Monterey Jack cheese over the enchiladas.
  6. Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
  7. Once done, let the enchiladas cool for about five minutes, then garnish with fresh cilantro and sour cream before serving.

Nutrition

Serving: 1enchiladaCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 15IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

Feel free to customize the filling ingredients to suit your taste preferences. Adjust spice levels as desired.

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