Chicken Enchiladas Recipe
Corn tortillas filled with shredded chicken, topped with red sauce.
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Ingredients
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Filling and Sauce
Method
Preparation and Assembly
- 1
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent. Add minced garlic, ground cumin, salt, and pepper. Stir for about a minute. Add shredded chicken and 1 cup of red enchilada sauce, mixing until well combined. Remove from heat.
- 2
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Spread a thin layer of red enchilada sauce on the bottom of a baking dish. Take a corn tortilla, fill it with the chicken mixture, and roll it up. Place seam side down in the baking dish. Repeat with remaining tortillas.
- 3
Bake
Pour the remaining red enchilada sauce over the rolled tortillas. Sprinkle shredded cheese on top. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
- 4
Serve
Let the enchiladas cool for a few minutes before serving. Enjoy your chicken enchiladas with your favorite toppings such as sour cream, cilantro, or avocado!