Chicken Enchiladas Recipe
Corn tortillas filled with shredded chicken and topped with cheese.
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Ingredients
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Filling
Sauce
Assembly
Method
Filling Preparation
- 1
Cook the Filling
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- 2
Add minced garlic, cumin, chili powder, salt, and black pepper to the skillet. Stir and cook for another 1-2 minutes until fragrant.
- 3
Add the shredded cooked chicken to the skillet and mix well until the chicken is heated through. Remove from heat and set aside.
Sauce Preparation
- 4
Combine Sauce Ingredients
In a bowl, combine the enchilada sauce, drained diced tomatoes, and green chilies. Stir well to mix all the ingredients together.
Assembly
- 5
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Spread a thin layer of the sauce mixture on the bottom of a 9x13-inch baking dish.
- 6
Take a corn tortilla, place about 1/4 cup of the chicken filling in the center, roll it tightly, and place it seam side down in the baking dish.
- 7
Repeat the process with the remaining tortillas and filling, placing them side by side in the baking dish.
- 8
Once all tortillas are filled and arranged, pour the remaining sauce mixture over the top, ensuring they are well covered.
- 9
Sprinkle the shredded cheese evenly over the top of the enchiladas.
- 10
Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- 11
Remove from the oven and let cool for a few minutes before garnishing with chopped fresh cilantro. Serve warm.