Chicken Enchilada Recipe
Make Chicken Enchilada Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Appetizers
Method
Appetizers
- 1
Prep and preheat
Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with a thin coating of olive oil and set aside. If you don't have muffin cups, you can line a baking sheet with tortilla rounds.
- 2
Sauté aromatics
In a skillet, heat 1 tablespoon olive oil over medium heat. Add chopped onion and minced garlic; cook until translucent and fragrant, about 3-4 minutes.
- 3
Make filling
Stir in the shredded chicken, ground cumin, chili powder, smoked paprika, and salt. Cook for 1-2 minutes to bloom spices and combine with onion and garlic.
- 4
Add sauce and chiles
Pour in the enchilada sauce and green chiles; simmer for 2-3 minutes until heated through.
- 5
Assemble cups
Warm tortillas slightly to make pliable. Line the muffin cups with tortilla rounds, press to form cups, fill each with a portion of the chicken mixture, and sprinkle with shredded cheese.
- 6
Bake
Bake in the preheated oven for 15-20 minutes, until the cheese is melted and the edges of the tortillas are crisp.
- 7
Finish and serve
Sprinkle chopped cilantro over the cups. Serve warm with a dollop of sour cream on top and lime wedges on the side.
