Jun 09 2026
Restaurants›El Minuto Cafe›Chicken Enchiladas Recipe

Chicken Enchiladas Recipe

Inspired by El Minuto Cafe
Time1h
Serves4

Corn tortillas stuffed with chicken and topped with green sauce.

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Ingredients

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Filling

Sauce

Tortillas

Toppings

Method

Preparation of Chicken Filling

  1. 1

    Cook the Chicken

    In a large pot, add the chicken breasts and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the chicken is cooked through and easily shredded.

  2. 2

    Sauté Vegetables

    In a skillet over medium heat, add a splash of oil and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

  3. 3

    Mix Filling

    Once the chicken is cooked, remove it from the pot and let it cool slightly. Shred the chicken using two forks. In a bowl, combine the shredded chicken, sautéed onion and garlic, cumin, chili powder, salt, pepper, cilantro, and half of the cheddar cheese. Mix well.

Assembly

  1. 4

    Prepare Tortillas

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.

  2. 5

    Fill Tortillas

    Take a tortilla and place about 1/4 cup of the chicken mixture in the center. Roll the tortilla tightly around the filling and place it seam-side down in a baking dish. Repeat with remaining tortillas.

  3. 6

    Add Sauce

    Pour the green enchilada sauce evenly over the filled tortillas and sprinkle the remaining cheddar cheese on top.

Baking

  1. 7

    Bake Enchiladas

    Preheat the oven to 350°F (175°C). Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.

  2. 8

    Serve

    Remove the enchiladas from the oven and let them cool for a few minutes. Serve topped with sour cream, shredded lettuce, and diced tomatoes as desired.

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