Enchiladas Recipe
Corn tortillas filled with chicken and topped with enchilada sauce.
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Ingredients
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Filling
Enchiladas
Method
Filling Preparation
- 1
Cook the Chicken Filling
In a large skillet over medium heat, add a little oil. Sauté the chopped onion and garlic until they are soft and translucent, about 3-4 minutes.
- 2
Season the Filling
Add the shredded chicken, cumin, chili powder, salt, pepper, and chopped cilantro to the skillet. Stir well to combine and cook for another 5 minutes until heated through. Remove from heat and set aside.
Assembling the Enchiladas
- 3
Prepare the Tortillas
Preheat your oven to 375°F (190°C). In a large baking dish, spread 1 cup of enchilada sauce evenly on the bottom.
- 4
Fill the Tortillas
Take a corn tortilla, place about 2-3 tablespoons of the chicken filling in the center, roll it up, and place seam-side down in the baking dish. Repeat with all tortillas.
- 5
Top with Sauce and Cheese
Once all the tortillas are in the dish, pour the remaining enchilada sauce over the top. Sprinkle the shredded cheese evenly over the sauce.
Baking
- 6
Bake the Enchiladas
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 until the cheese is bubbly and golden.
- 7
Serve
Let the enchiladas sit for 5 minutes before serving. Garnish with additional cilantro if desired.