Description
Comforting and flavorful Chicken Enchiladas topped with homemade red enchilada sauce, perfect for weeknight dinners and gatherings.
Ingredients
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can (15 ounces) tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Sour cream for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the cooked chicken with half of the cheese, salt, pepper, and spices.
- In a saucepan, mix the tomato sauce, chili powder, cumin, garlic powder, and onion powder over medium heat. Let simmer for 5-10 minutes.
- Warm the tortillas slightly to make them pliable.
- Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in a baking dish.
- Pour the red enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve with sour cream, if desired.
Notes
For a spicier kick, add diced jalapeños to the filling. You can also make these enchiladas vegetarian by substituting chicken with beans and roasted vegetables.
