Spicy Chicken and Corn Enchiladas
A bold, flavorful enchilada dish with spicy chicken, roasted corn, and a smoky tomato sauce. This mexican-inspired quick meals ready in about 55 minutes pairs chicken breast, corn kernels, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs chicken breast
- 1 cup corn kernels
- 1 red bell pepper
- 1 onion
- 2 cups tomato sauce
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1 cup cheddar cheese
- 12 enriched flour tortillas
- 1/2 cup sour cream
- 2 green onions
Instructions
- Step 1: Preheat oven to 350°F (175°C). Dice onion and bell pepper; sauté in olive oil over medium heat until softened, 5 minutes. Add chicken breast, season with cumin, chili powder, and oregano, cook until browned, 8 minutes.
- Step 2: Stir in corn kernels and tomato sauce, simmering for 10 minutes. Let mixture cool slightly, then mix in 1/2 cup shredded cheddar cheese.
- Step 3: Warm tortillas in oven, then fill each with chicken mixture. Bake for 15 minutes until cheese is bubbly. Garnish with sour cream and sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Chicken and Corn Enchiladas take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Chicken and Corn Enchiladas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.
Can I substitute ingredients in Spicy Chicken and Corn Enchiladas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Chicken and Corn Enchiladas for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spicy Chicken and Corn Enchiladas?
Mexican quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
I've tried many quick meals recipes and this is hands down the best.
