Hot Spicy Chicken Enchiladas – Quick Healthy Boneless Recipe For Lunch Idea


  1. Heat the oil in a large saucepan over medium heat. Add the onion, jalapeno, garlic and 1/2 teaspoon salt. Cook, stirring often, until the onions and peppers have softened, 5-7 minutes. Stir in the chili powder, cumin, and sugar, and cook for an additional minute. Stir in the tomato sauce and 1 cup of water. Bring to a simmer.
  2. Place the chicken breasts into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.
  3. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season sauce with additional salt and pepper to taste.
  4. Transfer the leftover onion mixture from the strainer to a large bowl and set aside. Shred the chicken into bite-sized pieces and add to the onion mixture. Stir 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterrey Jack cheese and the cilantro into the chicken and onions. Toss to combine.
  5. Fill each tortilla with 1/3 cup of the chicken mixture, tightly roll, lay seam-side down in a greased 9×13 inch baking dish. Pour the remaining enchilada sauce over the enchiladas. Top with the remaining cheese.
  6. Cover dish with foil and bake at 400 degrees for 20 minutes. Remove foil and bake another 5 minutes, or until cheese is browned and bubbly. Let it cool just a little bit and serve!

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