Chicken Enchiladas Recipe
Corn tortillas stuffed with chicken, topped with red sauce.
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Ingredients
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Filling
Sauce
Tortillas
Method
Preparation
- 1
Prepare the Filling
In a large skillet over medium heat, sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- 2
Mix Ingredients
In the skillet, add the shredded chicken, cumin, chili powder, salt, black pepper, and chopped cilantro. Stir until well combined and heated through, about 3-4 minutes.
Assemble Enchiladas
- 3
Preheat Oven
Preheat your oven to 350°F (175°C).
- 4
Prepare Tortillas
Warm the corn tortillas in a dry skillet or microwave until pliable, about 30 seconds each side.
- 5
Fill Tortillas
Take a tortilla, spoon about 1/4 cup of the chicken filling onto the center, sprinkle with a little shredded cheese, then roll it tightly and place seam-side down in a greased baking dish.
- 6
Repeat Process
Repeat the filling and rolling process with the remaining tortillas and filling.
Bake
- 7
Add Sauce
Once all the enchiladas are in the baking dish, pour the red enchilada sauce evenly over the top, making sure to cover all the enchiladas.
- 8
Top with Cheese
Sprinkle the remaining shredded cheese over the top of the sauce.
- 9
Serve
- 10
Garnish and Serve
Remove from the oven and let cool for a few minutes before serving. Garnish with additional cilantro if desired, and serve with sour cream or guacamole on the side.