Chicken Enchiladas Recipe
Three corn tortillas filled with shredded chicken and topped with enchilada sauce.
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Ingredients
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Filling
Enchiladas
Method
Preparation of Filling
- 1
Cook the Chicken
If you haven't already, cook and shred chicken using a rotisserie chicken or boiling chicken breasts until fully cooked.
- 2
Mix the Filling
In a mixing bowl, combine shredded cooked chicken, chopped onion, shredded cheese, ground cumin, garlic powder, salt, and black pepper. Mix until well combined.
Assembly of Enchiladas
- 3
Prepare the Tortillas
Heat corn tortillas in a skillet over medium heat for about 30 seconds on each side until warm and pliable.
- 4
Fill the Tortillas
Take a warmed tortilla and place about 1/3 cup of the chicken filling in the center. Roll the tortilla tightly around the filling and place seam-side down in a greased baking dish.
- 5
Repeat
Repeat the filling and rolling process for all three tortillas.
Baking
- 6
Add Enchilada Sauce
Pour the enchilada sauce evenly over the rolled tortillas in the baking dish.
- 7
Bake
Preheat the oven to 350°F (175°C) and bake the enchiladas for 20 minutes until heated through and the edges are slightly crispy.
Serving
- 8
Serve
Remove from the oven and let cool for a few minutes. Top with sour cream and chopped fresh cilantro before serving.