Chicken Enchiladas Recipe

Time45m

Serves4

Rolled tortillas stuffed with chicken and topped with cheese.

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Ingredients

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1
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in shredded chicken, half of the chopped cilantro, salt, and black pepper. Cook for another 2-3 minutes until heated through.
2
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Pour 1 cup of enchilada sauce into the bottom of a baking dish. Take a corn tortilla, fill it with a portion of the chicken mixture, and roll it up. Place the rolled tortilla seam-side down in the baking dish. Repeat with remaining tortillas.
3
Add Sauce and Cheese
Once all tortillas are in the baking dish, pour the remaining enchilada sauce over the top. Sprinkle the shredded cheese evenly over the sauce.
4
Bake
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
5
Garnish and Serve
Remove from the oven, garnish with the remaining chopped cilantro, and serve hot.