Description
Delicious chicken enchiladas wrapped in corn tortillas, smothered in homemade red enchilada sauce and topped with melted cheese.
Ingredients
- 2 cups cooked, shredded chicken
- 8 corn tortillas
- 2 cups shredded cheese (cheddar or a Mexican blend)
- 1 can (15 oz) red enchilada sauce
- 1 small onion, chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- Stir in shredded chicken, cumin, garlic powder, salt, and pepper. Cook for another 5 minutes.
- Warm tortillas slightly to make them pliable.
- Fill each tortilla with chicken mixture and a sprinkle of cheese, then roll them up tightly.
- Spread a little enchilada sauce on the bottom of a baking dish. Place rolled enchiladas seam side down in the dish.
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Cover with foil and bake at 375°F (190°C) for 20 minutes.
- Remove foil and bake for an additional 10 minutes, until cheese is bubbly.
- Garnish with chopped cilantro and serve immediately.
Notes
Enhance flavor by adding a pinch of cayenne or jalapeños to the filling. Customize the cheese according to your taste.
