Chicken Enchiladas Recipe
Corn tortillas stuffed with chicken and topped with red sauce.
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Ingredients
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Filling
Sauce
Tortillas
Garnish
Method
Preparation
Preheat the Oven
Preheat your oven to 375°F (190°C).
Prepare the Filling
In a mixing bowl, combine the shredded chicken, chopped onion, shredded cheese, chopped cilantro, cumin, salt, and black pepper. Mix until well combined.
Prepare the Sauce
In a saucepan, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in the diced tomatoes and red enchilada sauce. Bring to a simmer and cook for 5 minutes.
Assembling
Fill the Tortillas
Take a corn tortilla and spoon about 1/4 cup of the chicken filling into the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish.
Repeat
Continue filling and rolling the tortillas until all the filling is used, placing each rolled tortilla in the baking dish.
Top with Sauce
Pour the prepared red sauce evenly over the enchiladas in the baking dish.
Add Cheese
Sprinkle additional shredded cheese on top of the sauce.
Baking
Bake the Enchiladas
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Serving
Garnish and Serve
Once baked, remove the enchiladas from the oven. Top with sour cream and sliced green onions before serving.
