Chicken Enchiladas Recipe
Shredded chicken wrapped in corn tortillas, topped with enchilada sauce.
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Ingredients
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Filling
Sauce
Assembly
Method
Filling Preparation
- 1
Prepare the Filling
In a medium bowl, combine the shredded cooked chicken, chopped onion, 1.5 cups of shredded cheese, cumin powder, salt, and pepper. Mix well until all ingredients are evenly distributed. Set aside.
Sauce Preparation
- 2
Prepare the Sauce
In a saucepan over medium heat, warm the enchilada sauce until it is hot and simmering. Stir occasionally to prevent sticking. Remove from heat once heated through.
Assembly and Baking
- 3
Assemble Enchiladas
Preheat the oven to 375°F (190°C). Spread a small amount of enchilada sauce on the bottom of a baking dish to prevent sticking. Take a corn tortilla, fill it with approximately 1/4 cup of the chicken filling, roll it tightly, and place it seam-side down in the baking dish. Repeat for all tortillas.
- 4
Top with Sauce and Cheese
Once all enchiladas are in the baking dish, pour the remaining enchilada sauce evenly over the top. Sprinkle the extra cheese over the sauce.
- 5
Bake
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- 6
Serve
Remove the enchiladas from the oven and let them cool for a few minutes before serving. Enjoy your delicious chicken enchiladas!