Chicken Enchiladas Recipe
Shredded chicken rolled in corn tortillas, topped with enchilada sauce and cheese.
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Ingredients
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Chicken Filling
Enchilada Assembly
Method
Chicken Filling Preparation
- 1
Sauté the Onions and Garlic
In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add 1 diced medium onion and sauté for about 3-4 minutes until translucent. Add 2 minced garlic cloves and sauté for another minute until fragrant.
- 2
Add Chicken and Spices
To the skillet, add 2 cups of shredded cooked chicken, 1 teaspoon of cumin, 1 teaspoon of chili powder, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper. Mix well and cook for another 5 minutes until heated through. Remove from heat.
Enchilada Assembly
- 3
Preheat Oven
Preheat your oven to 350°F (175°C).
- 4
Prepare Tortillas
If using corn tortillas, heat them in a dry skillet for about 30 seconds on each side to make them pliable.
- 5
Fill and Roll Tortillas
Take each tortilla and spoon about 1/4 cup of the chicken filling onto the center. Roll the tortilla tightly around the filling and place seam-side down in a greased 9x13 inch baking dish.
- 6
Add Sauce and Cheese
Once all tortillas are filled and placed in the dish, pour 2 cups of enchilada sauce over the top. Sprinkle 1.5 cups of shredded cheese evenly over the sauce.
- 7
Bake
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- 8
Serve
Remove from the oven and let it cool for a few minutes before serving. Enjoy your chicken enchiladas!