Description
Delicious homemade Chicken Enchiladas paired with a rich and flavorful red enchilada sauce, perfect for a cozy weeknight dinner or festive gatherings.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 corn tortillas
- 1 can (15 oz) tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil over medium heat in a medium saucepan. Add the tomato sauce, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Simmer for about 5 minutes.
- Mix the shredded chicken with half of the enchilada sauce and half of the cheese.
- Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to soften.
- Spread a thin layer of the enchilada sauce on the bottom of a 9×13-inch baking dish.
- Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the rest of the cheese.
- Bake for 20-25 minutes, until the cheese is bubbly and golden.
- Garnish with fresh cilantro and serve.
Notes
Can be made ahead of time and stored in the fridge. For a vegetarian option, substitute chicken with beans.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican