Spicy Chicken Enchiladas Recipe - Allrecipes.com
Spicy Chicken Enchiladas Recipe
  • READY IN 40 mins

Spicy Chicken Enchiladas

Recipe by  

"Enchiladas filled with ground chicken and assorted additions. Bake topped with sauce and cheese."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Prepare the rice and chicken sauce mix with broccoli according to package directions. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  2. Heat the oil in a large skillet over medium heat. Place chicken in the skillet. Mix onion, garlic, and jalapeno into the skillet. Cook and stir until chicken is evenly brown. Mix in the prepared rice mix, diced tomatoes with green chile peppers, 2/3 enchilada sauce, and 3/4 cup Cheddar cheese. Spoon mixture evenly into the tortillas. Wrap tortillas around the mixture to form enchiladas, and arrange in the prepared baking dish. Cover with remaining enchilada sauce, and top with remaining cheese.
  3. Bake 15 minutes in the preheated oven, or until cheese and sauce are melted and bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Apr 01, 2006

this was quit good..but i used shredded chicken instead of ground for that authentic taste and texture.

Most Helpful Critical Review
Nov 14, 2005

I used Las Palmas Mild canned Enchilada sauce and it was not very good!! The recipe itself was good, but if you are using canned sauce, be careful which one you choose!

Jul 20, 2009

This was not our "favorite" recipe, although I will make it again, on occasion.

Jul 20, 2009

I modified the recipe using the following, which is what I had on hand. These are definitely "Americanized", but that does not immediately equal bad. * 1 package Rice-A-Roni Spanish Rice, cook as directed (ingredients listed below) * 14.5oz can diced tomatoes with green chilies (I used Del Monte diced tomatoes with zesty mild green chilies) * 2 cups water * 1 tablespoon vegetable oil ---- * 1 pound ground turkey * 1 small chopped onion * 1 tablespoon fresh minced garlic * 1 fresh jalapeno pepper, chopped * 10oz can enchilada sauce (I used Old El Paso green chile enchilada sauce) * 2 cups shredded sharp Cheddar cheese * 12 flour tortillas Overall this recipe is good for what it is.

Jan 30, 2008

I thought these were good and easy to make. I used canned jalapenos instead of fresh. It makes a lot of filling so I froze 1/2 of it to use later and it made for a quick 2nd dinner.

Jul 22, 2009

A wee bit too hot for my taste. I would have tamed it a bit. I have tasted many different kinds of enchiladas as it is wide open to a variety of fillings. I am used to Arizona Sonoran style and one of their "authentic" enchiladas are Sonoran Flat Enchiladas, which is rarely seen outside Arizona! It's the sign of a good cook to be creative..

Jan 03, 2011

Absolutely delicious! I shredded some chicken breast because I do not like ground chicken. I also used the ten minute enchilada sauce from this website. (Make sure to add the chocolate with that recipe). Canned Enchilada sauce is not appealing to me. This is a fantastic recipe and will be used many times again. Thank you!

Jul 30, 2009

These were great! At first, I was a little leery of the chicken and broccoli rice, but you couldn't taste anything distinctive in the finished product. I only used half a fresh jalapeno and it had a pretty nice kick. These definitely will become a staple in my house. Also, mine made more than enough filling for eight tortillas. I would suggest making sure you have plenty of tortillas when making this just in case.


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  • Calories
  • 763 kcal
  • 38%
  • Carbohydrates
  • 122.5 g
  • 40%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 21.7 g
  • 33%
  • Fiber
  • 10.1 g
  • 41%
  • Protein
  • 24.6 g
  • 49%
  • Sodium
  • 1623 mg
  • 65%

* Percent Daily Values are based on a 2,000 calorie diet.

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