Enchiladas Recipe

Name: CINCO Internationals Enchiladas Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups Shredded cooked chicken; 1 cup Chopped onion; 1 cup Chopped cilantro; 8 oz Cream cheese; 1 cup Shredded cheese (cheddar or Mexican blend); 2 tbs Olive oil; 1 cup Chopped onion; 2 tbs Garlic, minced; 28 oz Diced tomatoes (canned); 1 tbs Chili powder; 1 tsp Cumin; 1 tsp Salt; 1 tsp Black pepper; 1 cup Chicken broth; 12 pieces Corn tortillas; 1 cup Shredded cheese (for topping)

Inspired by CINCO International

Time1h

Serves6

Corn tortillas filled with chicken and smothered in sauce

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Ingredients

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Filling

2 cups Shredded cooked chicken

1 cup Chopped onion

1 cup Chopped cilantro

8 oz Cream cheese

1 cup Shredded cheese (cheddar or Mexican blend)

Sauce

2 tbs olive oil

1 cup Chopped onion

2 tbs Garlic, minced

28 oz Diced tomatoes (canned)

1 tbs Chili powder

1 tsp Cumin

1 tsp Celtic sea salt

1 tsp black pepper

1 cup Chicken broth

Assembly

12 pieces Corn tortillas

1 cup Shredded cheese (for topping)

Method

Filling Preparation

Combine Filling Ingredients

In a large bowl, mix the shredded cooked chicken, chopped onion, chopped cilantro, cream cheese, and 1 cup shredded cheese until well combined. Set aside.

Sauce Preparation

Prepare the Sauce

In a medium saucepan, heat olive oil over medium heat. Add 1 cup of chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.

Add Remaining Sauce Ingredients

Stir in the diced tomatoes, chili powder, cumin, salt, black pepper, and chicken broth. Bring to a simmer and let cook for 10 minutes, stirring occasionally. Blend the sauce until smooth if desired.

Assembly and Baking

Assemble Enchiladas

Preheat the oven to 350°F (175°C). Spread a thin layer of sauce on the bottom of a baking dish. Take a corn tortilla, fill it with about 1/4 cup of the filling mixture, roll it up, and place it seam-side down in the baking dish. Repeat with remaining tortillas.

Top with Sauce and Cheese

Once all the tortillas are in the baking dish, pour the remaining sauce over the top and sprinkle with the remaining cup of shredded cheese.

Bake

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.