Chicken Enchiladas (2) Recipe
Make Chicken Enchiladas (2) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Enchilada Filling
Enchilada Sauce
Other
Method
Prepare the Chicken Filling
- 1
Cook the Chicken
In a large pot, bring water to a boil. Add the chicken breasts and cook for about 15-20 minutes until fully cooked. Remove the chicken, let it cool, and shred it using two forks.
- 2
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add diced onion and bell pepper, and sauté until they are soft, about 5-7 minutes. Add minced garlic and cook for another minute.
- 3
Combine Filling Ingredients
Add the shredded chicken to the skillet along with cumin, chili powder, salt, and black pepper. Mix well and cook for another 3-5 minutes until heated through. Stir in half of the shredded cheese and mix until melted. Remove from heat.
Make the Enchilada Sauce
- 4
Combine Sauce Ingredients
In a medium saucepan, combine tomato sauce, water, cumin, chili powder, garlic powder, salt, and black pepper. Stir until well mixed.
- 5
Simmer the Sauce
Bring the mixture to a simmer over medium heat. Allow it to cook for about 10 minutes, stirring occasionally to avoid sticking.
Assemble and Bake Enchiladas
- 6
Assemble Enchiladas
Preheat your oven to 375°F (190°C). Take a flour tortilla, add a generous amount of the chicken filling in the center, and roll it up tightly. Place it seam-side down in a greased baking dish. Repeat with remaining tortillas and filling.
- 7
Add Sauce and Cheese
Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top.
- 8
Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- 9
Serve
Allow the enchiladas to cool for a few minutes before serving. Garnish with sour cream and chopped cilantro.