Spicy Chicken Enchiladas
Spicy chicken enchiladas packed with tender shredded chicken, green chilies, and cheesy goodness, perfect for a flavorful Mexican-inspired meal enjoyed by the whole family.
Ingredients
- 8 boneless chicken breasts ⓘ
- 2 cans diced green chilies ⓘ
- 1 medium onion ⓘ
- 3 dashes Tabasco sauce ⓘ
- 1/4 cup picante sauce
- 1 teaspoon cumin ⓘ
- salt
- pepper ⓘ
- 1 teaspoon garlic salt ⓘ
- 1/2 teaspoon chili powder ⓘ
- 1 small package jalapeno Velveeta cheese ⓘ
- 1 package grated Cheddar cheese ⓘ
- 3 tablespoons flour ⓘ
- 2 cups milk ⓘ
Instructions
- Combine baked chicken, one can of green chilies, chopped onion, Tabasco sauce, picante sauce, cumin, chili powder, salt, and pepper in a large bowl.
- Place the mixture in a large skillet and simmer, stirring occasionally, while preparing the sauce.
Tips & Substitutions
For a spicier kick, increase the amount of Tabasco sauce or add fresh jalapenos to the chicken mixture. If you're short on time, rotisserie chicken can be a great substitute for the boneless chicken breasts. You can also swap the jalapeno Velveeta cheese for a regular Velveeta or pepper jack cheese to adjust the heat level. This dish is perfect for meal prep, and any leftover filling can be used in a Mexicali Chicken Soup.
Serving Suggestions
Serve these enchiladas hot, topped with additional diced green chilies, sour cream, or fresh cilantro for garnish. They pair beautifully with South Of The Border Rice and a side of refried beans for a complete meal. A simple green salad with a zesty dressing also complements the spice of the enchiladas, balancing the flavors nicely.
Storage & Reheating
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish covered with foil in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Chicken Enchiladas contains roughly 1223 calories, with 46g protein, 153g carbohydrates, and 64g fat. It is an excellent source of iron (222% of the Daily Value), calcium (154% of the Daily Value), and protein (93% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the enchiladas before cooking?
Yes, you can assemble the enchiladas and freeze them before baking. Wrap them tightly in plastic wrap and then aluminum foil. To bake, thaw in the refrigerator overnight and bake as directed, adding an extra 10-15 minutes if baking from frozen.
What can I use instead of Velveeta cheese?
If you prefer a more natural cheese option, you can substitute Velveeta with a combination of shredded cheddar and cream cheese. This will give you a creamy texture while keeping the flavor profile similar. Just ensure that the cheese is melted thoroughly for the best results.
How can I make the dish vegetarian?
To make spicy enchiladas vegetarian, replace the chicken with black beans or a mix of sautéed vegetables like zucchini, bell peppers, and mushrooms. You can also add corn for sweetness. Ensure the cheese used is vegetarian-friendly and omit any meat-based sauces.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).