These spicy chicken enchiladas are mouthwatering fusions of bold flavor and comforting texture. The dish features tender, shredded chicken enveloped in warm corn tortillas and smothered with rich, spicy sauce that has just the right amount of kick. Topped with gooey, melted cheese and fresh cilantro, these enchiladas offer a satisfying combination of savory and spicy notes that are sure to please. Perfect for family dinner or a festive gathering, these enchiladas are easy to prepare and guaranteed to impress.
INGREDIENTS
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? 2 cups cooked chicken, shredded
? 1 tablespoon olive oil
? 1 onion, chopped
? 2 cloves garlic, minced
? 1 can (15 oz) tomato sauce
? 2 tablespoons chili powder
? 1 teaspoon cumin
? 1 teaspoon smoked paprika
? 1/2 teaspoon cayenne pepper (adjust to taste)
? Salt and pepper to taste
? 8 corn tortillas
? 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
? 1/4 cup chopped fresh cilantro
? Sour cream, for serving
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INSTRUCTIONS
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1. Preheat Oven: Preheat your oven to 375¡ãF (190¡ãC).
2. Prepare Sauce: In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, saut¨¦ing until the onion is soft and translucent.
Stir in the tomato sauce, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Let the sauce simmer for about 10 minutes, allowing the
flavors to meld together.
3. Mix Chicken with Sauce: In a large bowl, combine the shredded chicken with 1/2 cup of the prepared sauce. Mix well to ensure the chicken is evenly coated.
4. Assemble Enchiladas: Warm the corn tortillas slightly to make them pliable. Spoon about 2 tablespoons of the chicken mixture into each tortilla, roll
them up tightly, and place them seam-side down in a greased baking dish.
5. Top with Sauce and Cheese: Pour the remaining sauce over the top of the enchiladas, ensuring they are fully covered. Sprinkle the shredded cheese evenly
over the sauce.
6. Bake: Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese
is melted and bubbly.
7. Garnish and Serve: Remove from the oven and let cool slightly. Sprinkle with chopped cilantro and serve with a dollop of sour cream.
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Enjoy these Spicy Chicken Enchiladas with a side of Mexican rice or a fresh salad for a complete meal!
