Enchiladas Recipe
Corn tortillas filled with choice of protein
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Ingredients
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Tortillas
Filling
Sauce
Toppings
Method
Preparation
- 1
Preheat Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare Filling
In a mixing bowl, combine shredded chicken, refried beans, half of the shredded cheddar cheese, diced onion, and chopped cilantro. Mix well to combine.
- 3
Make Sauce
In a saucepan over medium heat, add olive oil and minced garlic. Sauté until fragrant, about 1 minute. Stir in the enchilada sauce, ground cumin, salt, and black pepper. Let simmer for 5 minutes.
Assembly
- 4
Fill Tortillas
Take a corn tortilla and spoon about 1/4 cup of the filling mixture into the center. Roll the tortilla tightly around the filling and place it seam-side down in a baking dish.
- 5
Repeat
Repeat the filling and rolling process with the remaining tortillas and filling mixture.
- 6
Add Sauce and Cheese
Once all tortillas are in the baking dish, pour the enchilada sauce evenly over the top. Sprinkle the remaining shredded cheddar cheese on top of the sauce.
Baking
- 7
Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Serving
- 8
Garnish and Serve
Remove the enchiladas from the oven and let them cool for a few minutes. Serve hot with sour cream, sliced avocado, and additional cilantro on top.