Name: Mexico Citys Chicken Enchiladas Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 10 units Corn tortillas; 2 cups Cooked chicken, shredded; 2 cups Red enchilada sauce; 1.5 cups Shredded cheese (cheddar or Mexican blend); 1 medium Onion, diced; 1 tablespoon Olive oil; 1 teaspoon Cumin; to taste Salt; to taste Pepper

cocktail of shrimp, flavored with gallo, & our sliced special avocado sauce, pico de veg.

Shrimp delicious Cocktail

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Corn tortillas filled with chicken and topped with red sauce.

In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent. Stir in shredded chicken, cumin, salt, and pepper. Cook for about 3-4 minutes until heated through.

Prepare the Filling

Preheat your oven to 375°F (190°C). Take a corn tortilla, add a portion of the chicken mixture and some cheese, then roll it up and place it seam-side down in a baking dish. Repeat with the remaining tortillas.

Assemble the Enchiladas

Pour the red enchilada sauce evenly over the assembled enchiladas. Sprinkle the remaining cheese on top.

Add Sauce and Cheese

Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

Bake

Let the enchiladas cool for a few minutes before serving. Enjoy your homemade chicken enchiladas!

Serve

Corn tortillas

Cooked chicken, shredded

Red enchilada sauce

Shredded cheese (cheddar or Mexican blend)

Onion, diced

Olive oil

Cumin

Salt

Pepper