Chicken Enchiladas Recipe

Inspired by Vidrio

Time45m

Serves3

Three enchiladas filled with shredded chicken and topped with cheese.

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Ingredients

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Enchiladas

2 cups Shredded chicken

6 pieces Corn tortillas

1 1/2 cups Shredded cheese (cheddar or Mexican blend)

1 cup Enchilada sauce

1 tbs olive oil

1 medium Chopped onion

2 cloves Garlic, minced

1 tsp Cumin

1/2 tsp Celtic sea salt

to taste white, green, and black pepper

Method

Preparation

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until the onion is translucent. Stir in shredded chicken, cumin, salt, and pepper. Cook for 5 minutes, then remove from heat.

Assemble the Enchiladas

Preheat the oven to 375°F (190°C). Spread a thin layer of enchilada sauce in the bottom of a baking dish. Take a corn tortilla, fill it with the chicken mixture, sprinkle with cheese, and roll it up. Place seam-side down in the baking dish. Repeat with the remaining tortillas.

Add Sauce and Cheese

Pour the remaining enchilada sauce over the rolled enchiladas. Sprinkle the remaining cheese on top.

Bake

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.

Serve

Remove from the oven and let cool for a few minutes. Serve warm, garnished with your choice of toppings such as sour cream, cilantro, or avocado.