Enchiladas Recipe
Rolled tortillas filled with your choice of protein topped with cheese
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Ingredients
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Filling and Toppings
Method
Preparation
- 1
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic, ground cumin, salt, and black pepper; cook for another minute. Stir in the shredded chicken and half of the enchilada sauce. Mix well and remove from heat.
- 2
Assemble the Enchiladas
Preheat the oven to 375°F (190°C). Take a corn tortilla, fill it with about 1/4 cup of the chicken mixture, roll it up tightly, and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.
- 3
Add Sauce and Cheese
Pour the remaining enchilada sauce over the rolled tortillas, making sure they are well covered. Sprinkle the shredded cheese evenly on top.
- 4
Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- 5
Serve
Remove from the oven, let it cool for a few minutes, then serve hot, garnished with your choice of toppings like sour cream, cilantro, or avocado.