Chicken Enchiladas Recipe
Three corn tortillas filled with shredded chicken and cheese, topped with red sauce.
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Ingredients
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Filling
Sauce
Toppings
Method
Preparation of Filling
- 1
- 2
Mix Filling Ingredients
In a bowl, combine the sautéed onion and garlic with shredded chicken, shredded cheese, cumin, chili powder, salt, and pepper. Mix well until combined.
Assembly
- 3
Prepare Tortillas
Warm the corn tortillas in a skillet or microwave just until pliable to make them easier to roll.
- 4
Fill Tortillas
Place about 1/3 cup of the chicken filling in the center of each tortilla. Roll them tightly and place seam side down in a greased baking dish.
Sauce Preparation
- 5
Make Enchilada Sauce
In a saucepan, combine the red enchilada sauce and chicken broth over medium heat. Stir until heated through.
- 6
Pour Sauce Over Enchiladas
Once the sauce is ready, pour it evenly over the rolled enchiladas in the baking dish.
Baking
- 7
Bake Enchiladas
Preheat the oven to 350°F (175°C). Bake the enchiladas in the preheated oven for 20-25 minutes, or until heated through and the cheese is bubbly.
Serving
- 8
Garnish and Serve
Remove from the oven and let cool for a few minutes. Top with sour cream, chopped cilantro, and sliced jalapeños before serving.
