Description
Delightful Chicken Enchiladas layered with zesty homemade red enchilada sauce, perfect for weeknight dinners or festive gatherings.
Ingredients
- 2 cups cooked shredded chicken
- 8 flour or corn tortillas
- 2 cups shredded cheese (cheddar or a Mexican blend)
- 1 can (15 oz) red enchilada sauce
- 1 small onion, diced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté the diced onion until translucent.
- Stir in the shredded chicken, cumin, garlic powder, salt, and pepper. Cook for another 3–5 minutes to combine flavors.
- Pour a thin layer of enchilada sauce on the bottom of a baking dish.
- Warm the tortillas slightly in a pan or microwave until pliable.
- Fill each tortilla with the chicken mixture and a sprinkle of cheese. Roll them up and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the filled enchiladas and sprinkle with the leftover cheese.
- Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
Make Ahead: Prepare the enchiladas ahead of time and refrigerate before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican