Chicken Enchiladas Recipe
Three corn tortillas filled with shredded chicken and topped with green sauce.
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Ingredients
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Filling
Sauce and Assembly
Method
Preparation of Filling
- 1
Prepare the Chicken Filling
In a large bowl, combine the shredded cooked chicken, chopped onion, shredded cheese, chopped cilantro, ground cumin, and salt. Mix well until all ingredients are evenly combined.
Tortilla Preparation
- 2
Heat the Tortillas
In a skillet, heat the oil over medium heat. Lightly fry each corn tortilla for about 10-15 seconds on each side until they are pliable. Remove and place them on paper towels to drain excess oil.
Assembling the Enchiladas
- 3
Assemble the Enchiladas
Take one tortilla and spoon some of the chicken filling (about 2-3 tablespoons) into the center. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
- 4
Add the Sauce
Once all enchiladas are in the baking dish, pour the green enchilada sauce evenly over the top, ensuring all enchiladas are covered.
- 5
Top with Cheese
Sprinkle additional shredded cheese on top of the enchiladas for extra flavor.
Baking
- 6
Bake the Enchiladas
Preheat the oven to 350°F (175°C). Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Serving
- 7
Serve
Remove from the oven and let cool for a few minutes before serving. Serve with additional green sauce, sour cream, or avocado slices if desired.