Description
Comforting chicken enchiladas wrapped in corn tortillas and smothered in rich enchilada sauce, perfect for family gatherings or cozy dinners.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce (store-bought or homemade)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 corn tortillas
- 1/2 cup diced onions
- 1/2 cup sour cream
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken with cumin, garlic powder, and salt and pepper to taste in a mixing bowl.
- Heat the corn tortillas in a pan over low heat until they are warm and flexible.
- Spread a layer of enchilada sauce at the bottom of a baking dish.
- Take a tortilla, fill it with the chicken mixture, and then roll it up tightly.
- Place the rolled tortillas seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top, followed by the shredded cheese and diced onions.
- Bake in the preheated oven for 20-25 minutes or until heated through and the cheese is bubbly and golden.
- Serve with a side of sour cream for a creamy contrast.
Notes
Warm tortillas to prevent cracking. Customize the filling with beans, corn, or spinach. Make ahead by assembling in advance and refrigerating.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican