Karol Smith
Texan-Style Fiery Chicken Enchiladas: A Spicy, Flavorful Mexican Fiesta
Experience a burst of Tex-Mex flavors with these fiery chicken enchiladas. Spicy, cheesy, and incredibly satisfying, these enchiladas are perfect for those who love a good kick in their meals. Made with tender chicken, spicy enchilada sauce, and plenty of melted cheese, this dish is sure to become a favorite for weeknight dinners or festive gatherings.
Ingredients###
– For the Enchilada Filling:
– 2 cups cooked shredded chicken (rotisserie chicken works great)
– 1 cup diced onions
– 1 cup diced bell peppers (any color)
– 1 can (4 oz) diced green chilies
– 1 teaspoon minced garlic
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– For the Enchilada Sauce:
– 2 cups tomato sauce
– 1 cup chicken broth
– 2 tablespoons olive oil
– 2 tablespoons all-purpose flour
– 3 tablespoons chili powder
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon cayenne pepper (adjust to taste)
– Salt and pepper to taste
– For the Enchiladas:
– 8 large flour or corn tortillas
– 2 cups shredded Mexican blend cheese or cheddar cheese
– 1/4 cup chopped fresh cilantro (optional, for garnish)
– 1 cup sour cream (optional, for serving)
– 1 avocado, sliced (optional, for serving)
Instructions###
1. Preheat oven to 375°F (190°C).
2. Prepare the enchilada sauce: In a medium saucepan, heat the olive oil over medium heat. Add the flour and whisk until smooth and bubbly, about 1 minute. Add the chili powder, garlic powder, onion powder, ground cumin, smoked paprika, cayenne pepper, and salt and pepper. Gradually whisk in the tomato sauce and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 5-10 minutes, or until thickened. Remove from heat and set aside.
3. Prepare the enchilada filling: In a large skillet, heat a little oil over medium heat. Add the diced onions and bell peppers, and sauté until they begin to soften, about 5 minutes. Add the minced garlic and cook for another minute. Stir in the shredded chicken, diced green chilies, ground cumin, chili powder, and salt and pepper. Cook until the mixture is heated through, about 3-5 minutes.
4. Assemble the enchiladas: Spread a thin layer of the enchilada sauce on the bottom of a large baking dish. Take one tortilla and fill it with about 1/4 cup of the chicken mixture and 2 tablespoons of shredded cheese. Roll up the tortilla and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
5. Pour the enchilada sauce over the rolled tortillas in the baking dish, making sure they are well covered. Sprinkle the remaining shredded cheese evenly over the top.
6. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
7. Garnish with chopped cilantro if desired. Serve hot with sour cream and avocado slices on the side.
Enjoy your Texan-Style Fiery Chicken Enchiladas with family and friends for a delightful and spicy dinner!
