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chicken enchiladas

A flavorful Mexican dish featuring shredded chicken, cheese, and a bold enchilada sauce, baked to perfection in soft corn tortillas.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded cooked chicken
  • 10 pieces corn tortillas softened
  • 2 cups shredded cheddar cheese
  • 1.5 cups enchilada sauce red
  • 0.5 cups chopped onions
  • 0.25 cups chopped fresh cilantro
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground cumin

Method
 

Preparation Steps
  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, heat the vegetable oil over medium heat and sauté chopped onions until translucent, about 3 minutes.
  3. Add shredded chicken and ground cumin to the skillet, stir to combine and heat through for 2 minutes.
  4. Dip each corn tortilla in enchilada sauce to coat, then spoon about 1/3 cup of the chicken mixture down the center of the tortilla. Sprinkle with a small amount of shredded cheese and cilantro.
  5. Roll up the tortillas and place them seam side down in a greased 9x13 inch baking dish.
  6. Pour remaining enchilada sauce evenly over the rolled tortillas and top with the remaining shredded cheese.
  7. Bake in the preheated oven for 25-30 minutes until the cheese is melted and bubbly.
  8. Serve hot, garnished with extra cilantro if desired.

Notes

For added flavor, try adding a pinch of chili powder to the chicken mixture. Serve with sour cream and guacamole on the side.