Chicken Enchiladas Recipe
Corn tortillas filled with chicken and topped with sauce
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Ingredients
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Filling
Sauce
Tortillas
Method
Prepare the Filling
- 1
Mix the Filling Ingredients
In a bowl, combine the shredded cooked chicken, shredded cheese, chopped onion, chopped cilantro, ground cumin, and salt. Mix well until all ingredients are evenly distributed.
Prepare the Sauce
- 2
Cook the Sauce
In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the enchilada sauce, chili powder, ground cumin, and salt. Bring to a simmer and cook for about 5 minutes, stirring occasionally. Remove from heat.
Assemble the Enchiladas
- 3
Fill the Tortillas
Preheat the oven to 375°F (190°C). Take a corn tortilla, add about 1/4 cup of the filling mixture to the center, and roll it tightly. Place the rolled tortilla seam-side down in a baking dish. Repeat until all filling is used.
- 4
Add Sauce
Once all the enchiladas are in the baking dish, pour the prepared sauce evenly over the top. Make sure to cover all the enchiladas.
- 5
Bake
Sprinkle additional cheese on top if desired. 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 slightly golden.
Serve
- 6
Garnish and Serve
Remove from the oven and let cool for a few minutes. Serve the enchiladas hot, garnished with additional chopped cilantro or sour cream if desired.
