Chicken Enchiladas Recipe
Three enchiladas filled with chicken, topped with cheese and sauce
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Ingredients
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Enchilada Filling
Enchilada Sauce
Enchiladas Assembly
Method
Prepare the Filling
- 1
Sauté Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion, garlic, and green bell pepper. Sauté until the onion is translucent, about 5 minutes.
- 2
Mix Chicken and Spices
In the same skillet, add the shredded chicken, cumin, chili powder, salt, and black pepper. Stir well to combine and cook for another 3–4 minutes until heated through.
Make the Sauce
- 3
Combine Sauce Ingredients
In a medium bowl, whisk together the tomato sauce, chicken broth, chili powder, garlic powder, cumin, salt, and black pepper until smooth.
Assemble the Enchiladas
- 4
Prepare Tortillas
Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable.
- 5
Fill and Roll
Take a tortilla, add about 1/3 cup of the chicken filling to the center, sprinkle with cheese, and roll up tightly. Place seam-side down in a greased baking dish.
- 6
Repeat
Repeat the filling and rolling process with the remaining tortillas and filling.
Bake the Enchiladas
- 7
Top with Sauce and Cheese
Pour the prepared sauce evenly over the rolled enchiladas, then sprinkle with additional shredded cheese.
- 8
Bake
Preheat the oven to 350°F (175°C) and bake the enchiladas for 20–25 minutes, until the cheese is melted and bubbly.
Serve
- 9
Garnish and Serve
Remove from the oven and let cool slightly. Serve the enchiladas hot, garnished with your choice of sour cream, avocado, or cilantro.