Cheesy Spicy Baked Chicken Enchiladas
Cheesy Spicy Baked Chicken Enchiladas are a delightful fusion of comfort and spice that will elevate any meal. Tender, shredded chicken is wrapped in soft tortillas, drenched in a zesty sauce, and topped with gooey cheese. This dish encapsulates the warmth of family gatherings and the joy of sharing great food with friends. Perfect for cozy weeknights or festive occasions, these enchiladas promise an explosion of flavor in every bite.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 4 (2 enchiladas per serving) 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 small flour or corn tortillas
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 cup spicy enchilada sauce
- 1 can (15 oz) black beans, rinsed
- 1 medium onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 can (14 oz) diced tomatoes
- 1 tsp cumin
- 2 tsp chili powder
Instructions
- Preheat oven to 375°F (190°C). Boil water in a large pot and cook the chicken until no longer pink (15-20 minutes). Shred the chicken with two forks.
- In a saucepan over medium heat, combine diced tomatoes, cumin, chili powder, and half of the enchilada sauce. Simmer for about five minutes until slightly thickened.
- Spread some sauce on the bottom of a baking dish. Fill each tortilla with shredded chicken, black beans, onion, and cheese. Roll tightly and place seam-side down in the dish.
- Pour remaining enchilada sauce over rolled tortillas and sprinkle additional cheese on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden.
Nutrition
- Serving Size: 1 enchilada (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 70mg