Description
Delicious chicken enchiladas wrapped in corn tortillas, filled with shredded chicken and cheese, and topped with homemade red enchilada sauce.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 corn tortillas
- 1 cup homemade red enchilada sauce
- 1/2 cup diced onion
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat the olive oil over medium heat. Sauté the diced onion until it’s translucent.
- Stir in the shredded chicken, garlic powder, cumin, salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to meld.
- In a separate pan, lightly warm the corn tortillas to make them pliable for filling.
- Spread a small amount of red enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture and some cheese, then roll it up and place seam side down in the baking dish.
- Continue until all tortillas are filled and placed in the dish.
- Pour the remaining enchilada sauce on top and sprinkle with extra cheese.
- Bake in the oven for about 20-25 minutes, until the cheese is bubbly and golden.
- Before serving, garnish with fresh cilantro for a pop of color.
Notes
Opt for freshly shredded cheese to help it melt better. Warm your tortillas to prevent them from cracking while rolling. Adjust spice level with diced jalapeños if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican