Chicken Enchiladas Recipe
Three enchiladas filled with shredded chicken and topped with cheese.
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Ingredients
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Enchilada Filling
Enchiladas Assembly
Method
Preparation of Filling
- 1
Cook the Chicken
If you haven't done so, cook the chicken by boiling or baking until fully cooked. Allow to cool, then shred the chicken using two forks.
- 2
Make the Filling
In a large bowl, combine the shredded chicken, chopped onion, chopped cilantro, ground cumin, salt, and black pepper. Mix well.
Assembly and Baking
- 3
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 4
Prepare the Tortillas
Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.
- 5
Fill the Tortillas
Spread about 1/3 cup of the chicken filling down the center of each tortilla. Roll the tortillas tightly around the filling and place seam-side down in a greased 9x13 inch baking dish.
- 6
Add the Sauce and Cheese
Pour the enchilada sauce over the rolled tortillas and sprinkle with additional shredded cheese.
- 7
Bake
Cover the baking 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 bubbly and golden.
Serving
- 8
Serve the Enchiladas
Remove from the oven and let cool for a few minutes. Serve hot, garnished with sour cream and sliced jalapeños if desired.
