Cheesy Spicy Baked Chicken Enchiladas
Warm, cheesy Enchiladas filled with tender chicken and spices, easy to customize for any occasion.
Ingrédients
Filling Ingredients
- 2 cups cooked shredded chicken Use rotisserie chicken for convenience.
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend) Choose your favorite cheese.
- 10 oz enchilada sauce Store-bought or homemade.
- 8 pieces corn tortillas Can use gluten-free corn tortillas.
- 1/2 cup diced onions Yellow or white onions work well.
- 1/2 cup diced bell peppers Use any color bell pepper.
- 1 tablespoon olive oil
- 1 teaspoon chili powder Adjust for spice preference.
- 1/2 teaspoon cumin
- to taste Salt and pepper Season according to preference.
Instructions
Preparation
- Gather all your ingredients and ensure the chicken is cooked and shredded.
- Chop the onions and bell peppers into small, uniform pieces.
Cooking
- In a skillet, heat the olive oil over medium heat.
- Add the diced onions and bell peppers; cook for about 5 minutes until softened.
- In a mixing bowl, combine the cooked chicken, sautéed onions, bell peppers, chili powder, cumin, salt, and pepper. Mix well.
Assembly
- Soften the tortillas by heating them briefly in a microwave or skillet.
- Spoon a generous amount of the chicken mixture onto each tortilla and roll tightly. Place seam-side down in a baking dish.
- Once all tortillas are filled, pour the enchilada sauce evenly over them.
- Sprinkle shredded cheese generously on top.
Baking
- Preheat the oven to 375°F (190°C) and bake for 20-25 minutes until the cheese is melted and bubbly.
- Allow to cool for a few minutes before serving.
Notes
You can assemble these enchiladas ahead of time and store them in the fridge. They can be frozen for up to three months.