Chicken Enchiladas Recipe
Corn tortillas stuffed with chicken and smothered in enchilada sauce.
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Ingredients
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Enchilada Filling
Enchilada Sauce
Assembly
Method
Enchilada Filling Preparation
- 1
Sauté the onion
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- 2
Combine the filling ingredients
In a mixing bowl, combine the sautéed onion, shredded chicken, cumin, chopped cilantro, and season with salt and pepper to taste. Mix until well combined.
Enchilada Assembly
- 3
Preheat the oven
Preheat your oven to 375°F (190°C).
- 4
Fill the tortillas
Take a corn tortilla and spoon about 1/4 cup of the chicken filling onto the center. Roll the tortilla tightly to enclose the filling, then place seam-side down in a baking dish. Repeat with the remaining tortillas.
- 5
Add enchilada sauce
Pour the enchilada sauce evenly over the rolled tortillas in the baking dish, ensuring all tortillas are covered.
- 6
Top with cheese
Sprinkle the additional shredded cheese evenly over the top of the enchiladas.
- 7
Bake the enchiladas
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serving
- 8
Serve the enchiladas
Remove the enchiladas from the oven and let them cool for a few minutes. Serve warm, topped with sour cream if desired.