Chicken Enchiladas Recipe
Make Chicken Enchiladas Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Protein
Vegetables
Sauces and Spices
Cheese
Tortillas
Method
Preparation
- 1
Cook the Chicken
In a large pot, add the boneless, skinless chicken breasts and cover with water. Bring to a boil and simmer for about 20 minutes until the chicken is cooked through. Remove the chicken and let it cool, then shred it using two forks.
- 2
Sauté Vegetables
In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion, minced garlic, and diced green bell pepper. Sauté for about 5-7 minutes until the vegetables are soft.
- 3
Mix Filling
In a large bowl, combine the shredded chicken, sautéed vegetables, chopped cilantro, cumin, chili powder, salt, and black pepper. Mix well to combine.
Assembly
- 4
Prepare Tortillas
Warm the corn tortillas in a dry skillet or microwave to make them pliable. This will help prevent tearing while filling.
- 5
Fill Tortillas
Place about 1/4 cup of the chicken filling in the center of each tortilla. Roll the tortilla tightly around the filling and place seam side down in a greased baking dish.
- 6
Add Sauce and Cheese
Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheddar and Monterey Jack cheese on top.
Baking
- 7
Bake Enchiladas
Preheat the oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- 8
Serve
Remove from the oven, let cool for a few minutes, then serve hot garnished with additional cilantro if desired.
