Spicy Chicken Enchiladas for Two

Health score
26%
Spicy Chicken Enchiladas for Two
60 min.
2
839kcal

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 creamy sour cream and zesty green chiles blend seamlessly with the savory enchilada sauce, creating a mouthwatering filling that’s wrapped in soft flour tortillas.

Not only are these enchiladas delicious, but they’re also quick to prepare, taking just 60 minutes from start to finish. Whether you’re cooking for a special date night or simply craving a comforting meal, this dish is both satisfying and easy to make. With a caloric count of 839 kcal for two servings, you can indulge without the guilt!

As you bake these enchiladas, your kitchen will fill with the irresistible aroma of spices and melted cheese, making it hard to resist diving in as soon as they come out of the oven. Top them off with fresh lettuce and juicy tomatoes for a burst of color and crunch. So grab your frying pan and baking dish, and let’s get cooking! Your taste buds will thank you for this flavorful adventure.

Ingredients

  • tablespoons chilis green chopped (from 4.5-oz can)
  • 0.5 cup enchilada sauce (from 10-oz can)
  • 8-inch flour tortilla for burritos ( (from 11.5-oz package)
  • 0.5 cup lettuce chopped
  • 0.5 cup onion chopped (1 medium)
  • 0.3 teaspoon oregano dried
  • 0.1 teaspoon pepper 
  • 0.3 teaspoon salt 
  • oz cheddar cheese shredded
  •  chicken breast boneless skinless cut into bite-size pieces
  • 0.5 cup cream sour
  • 0.5 cup tomatoes chopped (1 small)

Equipment

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

Directions

  1. Heat oven to 350F. 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

Calories839kcal
Protein23.47%
Fat44.9%
Carbs31.63%

Properties

Glycemic Index
97.5
Glycemic Load
17.62
Inflammation Score
-9
Nutrition Score
34.626087188721%

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:839.47kcal
41.97%
Fat:41.7g
64.16%
Saturated Fat:20.35g
127.21%
Carbohydrates:66.09g
22.03%
Net Carbohydrates:59.77g
21.73%
Sugar:12.98g
14.42%
Cholesterol:162.94mg
54.31%
Sodium:2146.22mg
93.31%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:49.04g
98.09%
Selenium:77.36µg
110.51%
Vitamin B3:16.77mg
83.87%
Phosphorus:777.16mg
77.72%
Calcium:639.8mg
63.98%
Vitamin B6:1.08mg
53.78%
Vitamin B2:0.78mg
45.63%
Vitamin B1:0.65mg
43.66%
Folate:142.88µg
35.72%
Vitamin A:1785.74IU
35.71%
Manganese:0.68mg
33.93%
Iron:5.18mg
28.76%
Fiber:6.33g
25.3%
Potassium:855.02mg
24.43%
Zinc:3.65mg
24.32%
Vitamin B5:2.32mg
23.2%
Magnesium:83.73mg
20.93%
Vitamin C:16.78mg
20.34%
Vitamin K:18.99µg
18.09%
Vitamin B12:0.95µg
15.8%
Copper:0.21mg
10.56%
Vitamin E:1.15mg
7.65%
Vitamin D:0.45µg
3.02%