Chicken Enchiladas Recipe
Corn tortillas filled with shredded chicken and topped with salsa.
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Ingredients
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Main Ingredients
Cheese Topping
Spices and Seasoning
Optional Garnish
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Chicken Filling
In a mixing bowl, combine the shredded chicken, ground cumin, chili powder, salt, and black pepper. Mix well until the chicken is evenly coated with the spices.
- 3
Prepare the Tortillas
Warm the corn tortillas in a microwave for about 30 seconds or until they are pliable. This will make them easier to roll.
Assembly
- 4
Fill the Tortillas
Take one warmed tortilla and place a generous amount of the chicken mixture in the center. Roll it tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.
- 5
Add Salsa
Once all tortillas are filled and placed in the baking dish, pour the salsa evenly over the top of the enchiladas.
- 6
Add Cheese
Sprinkle the shredded cheese evenly over the salsa-covered enchiladas.
Baking
- 7
Bake the Enchiladas
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serving
- 8
Garnish and Serve
Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped cilantro and serve with sour cream on the side, if desired.