Classic Chicken Enchiladas
Traditional dish · Mexican
Tender shredded chicken and cheese rolled in corn tortillas, smothered in a rich red enchilada sauce, and baked to perfection. A quintessential Mexican comfort food.
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Ingredients
- Chicken breasts2
- Corn tortillas8
- Enchilada sauce (red)2 cups
- Shredded Monterey Jack cheese1.5 cups
- Onion1/2, chopped
- Garlic2 cloves, minced
- Vegetable oil2 tbsp
- Chicken broth1/2 cup
- Cumin1 tsp
- Chili powder1 tsp
- Saltto taste
- Black pepperto taste
- Sour creamfor garnish
- Fresh cilantrofor garnish
Steps
- 1
Boil chicken breasts until cooked through, then shred. Set aside.
- 2
In a skillet, sauté chopped onion and minced garlic in vegetable oil until softened.
- 3
Add shredded chicken, chicken broth, cumin, chili powder, salt, and pepper to the skillet. Cook for 5 minutes.
- 4
Warm corn tortillas slightly to make them pliable.
- 5
Preheat oven to 375°F (190°C).
- 6
Spread a thin layer of enchilada sauce in the bottom of a baking dish.
- 7
Fill each tortilla with chicken mixture and some cheese. Roll up and place seam-side down in the baking dish.
- 8
Pour remaining enchilada sauce over the rolled tortillas. Top with remaining cheese.
- 9
Bake for 20-25 minutes, or until bubbly and cheese is melted.
- 10
Garnish with sour cream and fresh cilantro before serving.
