Enchiladas Recipe
Corn tortillas filled with chicken and topped with green sauce.
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Ingredients
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Filling and Sauce
Method
Preparation and Assembly
- 1
Sauté the Filling
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
- 2
Add Chicken and Spices
Stir in the shredded chicken, cumin, salt, and black pepper. Cook for another 5 minutes, mixing well to incorporate spices.
- 3
Prepare Tortillas
Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.
- 4
Fill the Tortillas
Spoon about 1/4 cup of the chicken mixture onto the center of each tortilla. Roll them up tightly and place seam-side down in a greased baking dish.
- 5
Add Sauce and Cheese
Pour the green enchilada sauce over the rolled enchiladas, making sure to cover them completely. Sprinkle shredded cheddar cheese on top.
- 6
Bake
Preheat the oven to 375°F (190°C). Bake for 20-25 minutes until the cheese is bubbly and golden.
- 7
Serve
Remove from oven and let cool for a few minutes before serving. Enjoy your enchiladas hot!