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Corn Tortilla Enchiladas with Chicken Recipe

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Firecracker Chicken and Rice Bowls are a bold and satisfying dinner made with crispy breaded chicken, fluffy white rice, tender broccoli, and a sweet and spicy firecracker sauce. The chicken is coated in crunchy cornflakes and finished with a flavorful sauce for an easy homemade meal packed with texture and heat.

Ingredients

  • Chicken and Bowls:
  • 4 chicken breasts
  • 4 cups cooked white rice
  • 4 cups broccoli florets
  • 2 green onions, diced, for topping
  • Sesame seeds, for topping
  • Red pepper flakes, for topping
  • Cornflake Breading:
  • 60 grams cornflakes, crushed slightly
  • 100 grams all-purpose flour
  • 1 tablespoon cornstarch
  • 1 cup Egg Beaters or 4 whole eggs, whisked
  • 1 teaspoon black pepper
  • 1 serving Papa’s Pepper Extreme, optional
  • Firecracker Sauce:
  • 3 tablespoons Wholesome Yum Honey Substitute
  • 1¼ cups Swerve Brown Sugar Alternative
  • 3 teaspoons apple cider vinegar
  • ½ cup buffalo sauce
  • 1 tablespoon red pepper flakes, optional

Instructions

  1. Prepare the chicken: Preheat the oven to 425°F (220°C). Slice the chicken breasts into bite-sized pieces or strips.
  2. Make the breading: Place the crushed cornflakes, flour, cornstarch, black pepper, and optional Papa’s Pepper Extreme in a bowl and mix well.
  3. Place the whisked eggs in a separate bowl. Dip each piece of chicken into the egg mixture, then coat thoroughly with the cornflake breading.
  4. Arrange the breaded chicken pieces on a parchment-lined baking sheet. Lightly spray or drizzle with oil if desired. Bake for 20–25 minutes, turning halfway through, until golden and the chicken reaches 165°F (74°C).
  5. Make the firecracker sauce: Add the honey substitute, brown sugar alternative, apple cider vinegar, buffalo sauce, and optional red pepper flakes to a saucepan. Cook over medium-low heat for 3–5 minutes, stirring until smooth and slightly thickened.
  6. Remove the sauce from the heat and toss the cooked crispy chicken with the firecracker sauce until evenly coated.
  7. Prepare the bowls: Divide the cooked white rice and steamed broccoli among 4 bowls.
  8. Top each bowl with the sauced firecracker chicken.
  9. Garnish with diced green onions, sesame seeds, and additional red pepper flakes if desired. Serve immediately.

Notes

  • For extra-crispy chicken, place the breaded pieces on a wire rack set over the baking sheet.
  • Adjust the amount of red pepper flakes and hot sauce to control the heat level.
  • Steam or roast the broccoli until tender-crisp so it keeps some texture.
  • The firecracker sauce can be prepared ahead and gently reheated before tossing with the chicken.
  • For the crispiest texture, toss the chicken with the sauce just before serving.
  • Chicken is safely cooked when it reaches an internal temperature of 165°F (74°C).

Find it online: https://ayoubrecipe.com/corn-tortilla-enchiladas-with-chicken-recipe-2/