Chicken Enchiladas Recipe
Shredded chicken rolled in corn tortillas with green sauce.
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Ingredients
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For the Enchiladas
Method
Instructions
- 1
Prepare the Filling
In a skillet over medium heat, add olive oil and sauté the chopped onion until translucent. Add the minced garlic, cumin, salt, and pepper, and cook for another minute. Stir in the shredded chicken and half of the green enchilada sauce. Cook until heated through, then remove from heat.
- 2
Assemble the Enchiladas
Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of green enchilada sauce on the bottom. Take a corn tortilla, add a portion of the chicken mixture, and roll it tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with all tortillas.
- 3
Bake
Pour the remaining green enchilada sauce over the rolled tortillas. Sprinkle the shredded cheese on top. Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden.
- 4
Serve
Remove from the oven and let cool slightly. Garnish with fresh cilantro before serving.