Chicken Enchiladas Recipe
Corn tortillas filled with seasoned chicken and topped with enchilada sauce.
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Ingredients
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For the Chicken Filling
For Assembly
Method
Prepare the Chicken Filling
- 1
In a large skillet, heat the olive oil over medium heat.
- 2
Add the diced onion and sauté until translucent, about 5 minutes.
- 3
Stir in the minced garlic and cook for another minute until fragrant.
- 4
Add the cooked chicken, cumin, chili powder, salt, black pepper, and chopped cilantro to the skillet.
- 5
Mix well and cook for 5-7 minutes until heated through.
Assemble the Enchiladas
- 6
Preheat your oven to 375°F (190°C).
- 7
In a baking dish, spread a thin layer of enchilada sauce on the bottom.
- 8
To assemble each enchilada, take a corn tortilla and place about 1/4 cup of the chicken filling in the center.
- 9
Roll the tortilla tightly around the filling and place it seam-side down in the baking dish.
- 10
Repeat with the remaining tortillas and filling.
- 11
Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top.
- 12
Sprinkle the shredded cheese evenly over the sauce.
- 13
Cover the dish with aluminum foil and bake for 20 minutes.
- 14
Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Serve
- 15
Allow the enchiladas to cool for a few minutes before serving.
- 16
Garnish with extra cilantro if desired and serve with your choice of sides.
