Chicken Enchiladas Recipe
Corn tortillas stuffed with shredded chicken and topped with red sauce.
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Ingredients
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Filling
Sauce
Tortillas
Method
Preparation
- 1
- 2
Mix Ingredients
In a bowl, combine the sautéed onions, shredded chicken, shredded cheese, cumin, salt, and black pepper. Mix well.
Assembly
- 3
Soften the Tortillas
In a microwave-safe dish, wrap the corn tortillas in a damp paper towel and microwave for about 30 seconds to soften them.
- 4
Fill the Tortillas
Take one tortilla at a time, spoon about 2-3 tablespoons of the chicken filling onto the center, roll tightly, and place seam-side down in a greased baking dish.
- 5
Repeat
Continue filling and rolling the remaining tortillas until all the filling is used.
Cooking
- 6
Add Sauce
Pour the red enchilada sauce evenly over the filled tortillas in the baking dish.
- 7
Bake
Preheat the oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly.
- 8
Garnish
Once baked, remove from the oven and let it cool for a few minutes. Top with chopped cilantro and a dollop of sour cream before serving.