These chicken enchiladas are delicious and spicy. If you like just a little more kick to your chicken, you’ll love this recipe. Easy to make and pleasing to the eye. When I make these, there are no leftovers. Everyone always asks for more.
How To Make Spicy Chicken Enchiladas
Ingredients
- 3 chicken breasts, skinless and boneless
- 8 oz whole green chiles, or diced
- 4 oz black olives, sliced
- 2 green onions, chopped
- 3 tbsp cilantro, chopped
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 3 chipotle peppers, in adobo sauce
- ½ tsp ground cumin
- 1 tsp dried oregano
- 1 tsp paprika
- 19 oz. green enchilada sauce
- 1 lb Monterey Jack cheese, grated , or cheddar cheese
- 24 white corn tortillas
- 1 ½ cups oil , for heating tortillas
- salt
- pepper , to taste
Instructions
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Sprinkle some salt and pepper on chicken breasts.
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Heat 1 tablespoon of oil in a large saute pan.
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When heated, place chicken breasts in a pan on medium heat.
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When chicken is cooked, put on a plate and set aside to cool.
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Meanwhile, chop green chile (if whole), green onions, cilantro, onion, garlic, and chipotle peppers.
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Grate cheese.
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When that is done, the chicken should be cool enough.
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Shred the chicken breasts and place in a large bowl.
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In the same saute pan where chicken breasts were cooked, add 1/2 teaspoon of oil on medium heat.
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Add the yellow onion, garlic green chiles, cumin, oregano paprika, and chipotle peppers.
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Cook until onions become soft for about 5 minutes.
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When done, add this mixture to the chicken in the bowl.
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Add the cilantro and mix thoroughly.
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Let cool while you cook the tortillas.
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In a small saute pan, add the oil on medium-high to high heat.
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When hot, place a corn tortilla in the pan and cook on one side for about 30 seconds and turn tortillas over and cook that side for another 30 seconds.
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Cook all tortillas the same way.
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Place tortillas on a plate with paper towels to soak up excess oil.
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Preheat oven to 325 degrees F.
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In a large casserole dish or baking pan, pour some enchilada mix on the bottom of the pan, just enough to cover the bottom.
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Take about 2 to 3 tablespoons of chicken mixture, place on a corn tortilla, and roll-up.
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Place the enchilada, seam-side down onto the casserole dish/baking pan.
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Continue until all enchiladas are in dish/pan.
- Pour the remainder of the enchilada sauce on top of the enchiladas, then cheese, then olives.
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Place in oven and cook for 45 minutes or until cheese is melted and the sauce starts to bubble.
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Serve when ready.
Nutrition
- Sugar: 5g
- :
- Calcium: 346mg
- Calories: 615kcal
- Carbohydrates: 32g
- Cholesterol: 70mg
- Fat: 44g
- Fiber: 6g
- Iron: 2mg
- Potassium: 392mg
- Protein: 26g
- Saturated Fat: 10g
- Sodium: 888mg
- Vitamin A: 1121IU
- Vitamin C: 6mg
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