Enchiladas Recipe
Corn tortillas filled with chicken or cheese, topped with red sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Sauce
Enchiladas
Method
Filling Preparation
- 1
Make the Filling
In a mixing bowl, combine the shredded cooked chicken, shredded cheese, chopped onion, ground cumin, and salt. Mix well until all ingredients are evenly distributed.
Sauce Preparation
- 2
Prepare the Sauce
In a saucepan over medium heat, add olive oil. Once hot, stir in the tomato sauce, chicken broth, chili powder, garlic powder, and onion powder. Bring to a simmer and let cook for about 10 minutes, stirring occasionally.
Enchilada Assembly
- 3
Assemble the Enchiladas
In a skillet, heat olive oil over medium heat. Lightly fry each corn tortilla for about 10 seconds on each side, until pliable. Remove and drain on paper towels. Take one tortilla, add a generous spoonful of the chicken filling, roll it up, and place seam side down in a baking dish. Repeat with remaining tortillas and filling.
- 4
Add the Sauce
Once all enchiladas are assembled in the baking dish, pour the prepared sauce evenly over the top. Make sure to cover all enchiladas.
- 5
Bake the Enchiladas
Preheat your oven to 350°F (175°C). Bake the enchiladas for 20-25 minutes, or until heated through and the cheese is melted.