Easy Spicy Chicken Enchiladas Recipes

SPICY CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix sour cream, tomatoes, 1 cup of the cheese and the seasoning blend. Stir in chicken.
• Spread 1/2 cup of the salsa in baking dish. Spoon 1/2 cup chicken mixture down center of each tortilla; roll up. Place enchiladas, seam side down, over salsa in baking dish. Spoon remaining 1 cup salsa over filled enchiladas; top with remaining 1 1/2 cups cheese.
• Bake uncovered 20 minutes or until cheese is melted and enchiladas are thoroughly heated. Garnish with green onions.

SPICY CHICKEN ENCHILADAS

Steps:

• In a large bowl, combine chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up., Place in 2 ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives., Cover and bake at 400° for 15-20 minutes or until heated through. If desired, top with tomato and lettuce.

EASY CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
• Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

MILD CHEESY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish.
• In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream. Pour over the enchiladas, and top with tomatoes and olives.
• Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly. Garnish with tomatoes and olives.

SPICY CHICKEN ENCHILADAS FOR TWO

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Heat 8-inch nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes, stirring frequently, until lightly browned.
• 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.
• Meanwhile, spread 1/4 cup of the enchilada sauce in baking dish.
• 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.
• Bake 30 to 40 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over top. Bake uncovered 4 to 5 minutes longer or until cheese is melted. Sprinkle individual servings with lettuce and tomato.

SPICY BUFFALO CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Add the chicken and 2 1/2 cups of the Monterey Jack cheese to a large bowl and toss together. Set aside.
• Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat.
• Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. If you'd like, trim the round ends of the tortilla that are unfilled and reserve for another use. Cut the rolled tortilla into 6 pinwheels. Place each pinwheel cut-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top.
• Bake until the cheese is melted and bubbling, 15 to 20 minutes.
• Meanwhile, toss the lettuce with the ranch dressing in a large bowl.
• Sprinkle the blue cheese crumbles on top of the enchiladas. Serve immediately with the salad.
• Combine the mayonnaise, buttermilk, chives, parsley, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Refrigerate until ready to serve.

SPICY SOUR CREAM CHICKEN ENCHILADAS

Steps:

• -Combine first 6 ingredients; stir well. Cover and chill
• -Melt butter in a large saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook, stirring constantly, until thickened and bubbly. Remove from heat; stir in sour cream and 4 chopped peppers.
• Cook chicken. Chop or shread chicken.
• -Mix chicken with 3 cups of cheese and sautéed onions in large bowl.
• -Pour 1/3 of sour cream mixture into a lightly greased, large, baking dish; set dish and remaining sour cream mixture aside.
• -Heat tortillas in microwave for app. 30 seconds (5 at a time).
• -Spoon 2-3 Tablespoons of chicken mixture down center of each tortilla. Roll up tortillas; place tortillas, seam side down in prepared dish. Pour remaining sour cream mixture over enchiladas.
• -Bake at 400 for 25 minutes. Sprinkle remaining cheese and bake 3-5 minutes or until cheese melts. Serve with chilled tomato mixture. Serves 10.

EASY SPICY CHICKEN ENCHILADAS

Steps:

• Boil chicken breasts in water and two packets of Sasson. Sasson is a packet of Mexican spices that come in an orange box.
• Remove and drain chicken, then let cool. Shred chicken with a fork.
• Add chicken, sour cream and queso to a bowl and mix together.
• Add mixture to tortillas and sprinkle cheese on top before rolling into small burritos.
• When pan is full mix the salsa, cyan pepper, paprika, adobo, and tomato sauce together and pour over the enchiladas.
• Top with shredded cheese.
• Bake at 350 degrees until top is lightly browned.