Spicy Chicken Enchiladas for Two

Health score
35%
Spicy Chicken Enchiladas for Two
60 min.
2
1046kcal

Suggestions


Are you ready to spice up your lunch or dinner with a delightful dish that’s sure to impress? Look no further than these Spicy Chicken Enchiladas for Two! Perfectly portioned for a cozy meal, this recipe combines tender, bite-sized pieces of chicken with a medley of flavors that will tantalize your taste buds. The rich, zesty Old El Mild Red Enchilada Sauce adds a kick, while the creamy sour cream and melted Cheddar cheese create a luscious texture that brings everything together.

In just 60 minutes, you can whip up this mouthwatering main course that’s not only satisfying but also packed with flavor. With a caloric breakdown that balances protein, fat, and carbs, these enchiladas make for a hearty meal that won’t leave you feeling guilty. The addition of fresh lettuce and tomatoes as a garnish adds a refreshing crunch, making each bite a delightful experience.

Whether you’re cooking for a special date night or simply want to treat yourself to something delicious, these Spicy Chicken Enchiladas are the perfect choice. So grab your frying pan and baking dish, and let’s get cooking! Your taste buds will thank you!

Ingredients

  •  chicken breast boneless skinless cut into bite-size pieces
  • 0.5 cup onion chopped (1 medium)
  • 0.3 teaspoon salt 
  • 0.3 teaspoon oregano dried
  • 0.1 teaspoon pepper 
  • 10 oz enchilada sauce red canned
  • oz cheddar cheese shredded
  • 0.5 cup cream sour
  • oz chilis green chopped canned
  • 11 oz flour tortilla for burritos (8 count
  • 0.5 cup lettuce chopped
  • 0.5 cup tomatoes chopped (1 small)

Equipment

  • frying pan
  • oven
  • baking pan
  • aluminum foil
  • glass baking pan

Directions

  1. Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  2. Heat 8-inch nonstick skillet over medium-high heat.
  3. Add chicken; cook 2 to 3 minutes, stirring frequently, until lightly browned.
  4. Stir in onion, salt, oregano and pepper. Cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Cool 5 minutes.
  5. Meanwhile, spread 1/4 cup of the enchilada sauce in baking dish.
  6. Stir 1/2 cup of the cheese, the sour cream and chiles into chicken mixture. Spoon mixture evenly down center of each tortilla; roll up and place seam side down over sauce in dish. Spoon remaining 1/4 cup enchilada sauce over tortillas. Cover with foil.
  7. Bake 30 to 40 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over top.
  8. Bake uncovered 4 to 5 minutes longer or until cheese is melted.
  9. Sprinkle individual servings with lettuce and tomato.

Nutrition Facts

Calories1046kcal
Protein21.17%
Fat39.86%
Carbs38.97%

Properties

Glycemic Index
97.5
Glycemic Load
26.03
Inflammation Score
-10
Nutrition Score
42.378260488095%

Flavonoids

Naringenin
0.25mg
Apigenin
0.03mg
Luteolin
0.01mg
Isorhamnetin
2mg
Kaempferol
0.32mg
Myricetin
0.07mg
Quercetin
8.59mg

Nutrients percent of daily need

Calories:1045.93kcal
52.3%
Fat:46.13g
70.96%
Saturated Fat:21.94g
137.12%
Carbohydrates:101.46g
33.82%
Net Carbohydrates:91.15g
33.14%
Sugar:20.43g
22.7%
Cholesterol:162.94mg
54.31%
Sodium:3417.39mg
148.58%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:55.13g
110.26%
Selenium:89.51µg
127.87%
Vitamin B3:19.42mg
97.09%
Phosphorus:892.83mg
89.28%
Calcium:733.54mg
73.35%
Vitamin B1:0.93mg
62.02%
Vitamin B6:1.16mg
57.87%
Vitamin B2:0.94mg
55.31%
Folate:216.08µg
54.02%
Vitamin A:2383.54IU
47.67%
Manganese:0.94mg
47.25%
Iron:8.18mg
45.44%
Fiber:10.31g
41.25%
Vitamin C:32.67mg
39.6%
Potassium:969.54mg
27.7%
Zinc:3.97mg
26.47%
Vitamin B5:2.44mg
24.44%
Magnesium:97.26mg
24.32%
Vitamin K:22.88µg
21.79%
Vitamin B12:0.95µg
15.8%
Copper:0.27mg
13.36%
Vitamin E:1.15mg
7.65%
Vitamin D:0.45µg
3.02%