Chicken Enchiladas Recipe
Two corn tortillas filled with shredded chicken, topped with salsa verde and cheese.
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Ingredients
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Filling
Tortillas
Toppings
Method
Preparation of Filling
- 1
Mix the Filling Ingredients
In a large bowl, combine the shredded cooked chicken, chopped onion, chopped cilantro, ground cumin, salt, and black pepper. Mix well until all ingredients are evenly distributed.
Assembling Enchiladas
- 2
Prepare the Tortillas
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
- 3
Fill the Tortillas
Place about 1/2 cup of the chicken filling in the center of each tortilla. Roll the tortillas tightly around the filling and place seam-side down in a greased baking dish.
Baking
- 4
Add Toppings
Pour the salsa verde evenly over the rolled enchiladas. Sprinkle the shredded cheese on top.
- 5
Bake the Enchiladas
Preheat the oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes or until the cheese is melted and bubbly.
Serving
- 6
Serve
Remove from the oven, let cool for a few minutes, then serve warm. Garnish with additional cilantro if desired.
