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Spicy Chicken Enchiladas

By: Tess Gardner from Slow Cooking Kitchen
This image courtesy of slowcookingkitchen.com

A great go-to weeknight dinner, these Spicy Chicken Enchiladas have just the right amount of "kick" without being too overwhelming. If you like your dinners to have a ton of flavor, simply turn to this quick recipe for your next easy meal. Quick Mexican recipes like this one are great for busy families, so stash it away for the next time you need to get a yummy dinner on the table in a hurry.

Notes


Preparation Time5 min

Cooking Time40 min

Ingredients

  • 2 large boneless, skinless chicken breasts
  • 2 tablespoons vegetable oil
  • pinch of salt
  • dash red pepper flakes
  • 2 packets spicy taco seasoning
  • 1/2 cup black olives, sliced
  • 2 cups spicy enchilada sauce, divided
  • 3 cups water
  • 2 1/2 cups instant rice
  • 8 flour tortillas
  • 3/4 pound cheddar cheese, shredded

Instructions

  1. Wash and diced chicken breasts. Preheat wok or large skillet over medium heat; add vegetable oil, cubed chicken, salt and red pepper flakes. Simmer for about 10 minutes or until chicken is no longer pink.

  2. Add taco seasoning, water, olives and 1/8 cup enchilada sauce; cover and continue simmering for about 5 minutes. Remove from heat and add rice; cover and let stand for 5 minutes.

  3. Preheat oven to 350 F. Spray bottom of casserole dish with non-stick cooking spray; cover bottom with 1/2 cup enchilada sauce. Fill tortillas with rice mixture and roll them; place in casserole dish. Cover tops with 3/4 cup enchilada sauce and sprinkle with cheese.

  4. Bake uncovered for approximately 20 minutes or until cheese is melted. Garnish with fresh cilantro (optional) and serve with remaining enchilada sauce.

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