Chicken Enchiladas Recipe
Corn tortillas filled with chicken, topped with enchilada sauce.
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Ingredients
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Filling
Sauce and Toppings
Method
Preparation of Filling
- 1
- 2
Combine Filling Ingredients
In a large bowl, combine the sautéed onion and bell pepper with the shredded chicken, shredded cheese, cumin, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly coated.
Assembly
- 3
Prepare the Tortillas
If the corn tortillas are stiff, warm them in a microwave for 30 seconds or in a skillet for a few seconds on each side until pliable.
- 4
Fill the Tortillas
Take one tortilla and add about 1/4 cup of the chicken filling in the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.
Adding Sauce and Baking
- 5
Top with Sauce
Pour the enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle additional shredded cheese on top.
- 6
Bake
Preheat your oven to 350°F (175°C) and bake the enchiladas for 20-25 minutes, or until the cheese is bubbly and golden.
Serving
- 7
Garnish and Serve
Remove the enchiladas from the oven and let them cool for a few minutes. Serve with sour cream and chopped cilantro on top, if desired.