Chicken Enchiladas Recipe
Corn tortillas filled with chicken and topped with red sauce.
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Ingredients
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Filling
Sauce
Assembly
Method
Filling Preparation
- 1
Sauté the Vegetables
In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion and cook for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute until fragrant.
- 2
Mix Filling Ingredients
In the same skillet, add the shredded cooked chicken, cumin, chili powder, salt, and black pepper. Stir well to combine and cook for 5-7 minutes until heated through. Remove from heat and stir in half of the shredded cheddar cheese.
Sauce Preparation
- 3
Prepare the Sauce
In a medium saucepan over low heat, warm the red enchilada sauce until heated through, stirring occasionally. Set aside.
Assembly and Baking
- 4
Prepare the Tortillas
Preheat your oven to 375°F (190°C). In a separate skillet, warm the corn tortillas for a few seconds on each side until pliable.
- 5
Fill the Tortillas
Take a warm tortilla, add about 1/4 cup of the chicken filling to the center, and roll it up tightly. Place the rolled tortilla seam-side down in a baking dish. Repeat with the remaining tortillas.
- 6
Top with Sauce and Cheese
Once all tortillas are in the baking dish, pour the warmed red enchilada sauce over the top. Sprinkle the remaining cheddar cheese over the sauce.
- 7
Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and lightly golden.
- 8
Garnish and Serve
Once baked, remove the enchiladas from the oven. Let them cool for a few minutes, then garnish with chopped cilantro before serving.