Enchiladita Recipe
Indulge in our Enchiladita, a delightful twist on a classic favorite. Soft corn tortillas are lovingly filled with your choice of savory shredded chicken or seasoned beef, then rolled and smothered in a rich, zesty enchilada sauce. Topped with melted cheese and a sprinkle of fresh cilantro, this dish is a fiesta of flavors that will transport your taste buds straight to Mexico. Served with a side of tangy salsa and a dollop of creamy sour cream, it's perfect for any occasion!
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Ingredients
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Enchiladita Ingredients
Method
Cooking Instructions
- 1
Prepare the tortillas
Heat a skillet over medium heat and lightly oil it. Warm each corn tortilla for about 30 seconds on each side until pliable. Set aside.
- 2
Fill the tortillas
Take a tortilla, place about 2-3 tablespoons of shredded chicken in the center, sprinkle with salt and pepper, and roll it up tightly. Repeat with remaining tortillas.
- 3
Assemble the enchiladitas
In a baking dish, spread a thin layer of red enchilada sauce on the bottom. Place the rolled tortillas seam-side down in the dish. Pour remaining enchilada sauce over the top of the tortillas.
- 4
Add cheese
Sprinkle the shredded cheese evenly over the enchiladitas.
- 5
Bake
Preheat the oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- 6
Serve
Remove from the oven, let cool for a few minutes, then serve topped with sour cream and chopped green onions.
