Cheesy Spicy Baked Chicken Enchiladas
A comforting dish combining creamy, cheesy goodness with a zesty kick, perfect for families and gatherings.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheese Use your favorite type of cheese or a blend for added flavor.
- 1 can enchilada sauce (10 oz)
- 8 pieces corn tortillas Can substitute with gluten-free tortillas if needed.
- ½ cup diced onions
- ½ cup diced bell peppers
- 1 tablespoon olive oil
Spices
- 1 teaspoon chili powder Adjust according to spice preference.
- ½ teaspoon cumin
- Salt and pepper to taste
Instructions
Preparation
- Gather all your ingredients.
- Shred your cooked chicken and chop the onions and bell peppers.
Cooking
- In a skillet, heat olive oil over medium heat. Add diced onions and bell peppers, sautéing until softened, about 3-4 minutes.
- In a bowl, combine shredded chicken and sautéed veggies. Add chili powder, cumin, salt, and pepper to taste. Mix thoroughly.
- Soften the tortillas by heating them briefly in a microwave or skillet.
- Take a softened tortilla, place a generous amount of the chicken mixture in the center, roll it up tightly, and place seam-side down in a baking dish.
- Repeat with remaining tortillas.
- Pour enchilada sauce over the tortillas ensuring they are covered.
- Sprinkle shredded cheese on top.
- Preheat your oven to 375°F (190°C) and bake for 20-25 minutes until cheese is melted and bubbly.
- Let cool for a few minutes before serving.
- Serve hot with your favorite toppings.
Notes
To store, allow to cool completely, then cover tightly. Lasts 3-4 days in the fridge or up to 3 months in the freezer. Reheat in the oven for best results.