Classic Mexican Chicken Enchiladas 🧀🌮
Ingredients:
12 corn tortillas
2 cups shredded cooked chicken
1 cup grated cheddar cheese
1 cup grated Monterey Jack cheese
2 cups enchilada sauce
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon chili powder
Fresh cilantro, chopped (for garnish)
Sour cream (for serving)
Directions:
Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 2-3 minutes.
Stir in the cumin and chili powder, then add the shredded chicken. Cook for another 2 minutes, until well combined and heated through. Remove from heat.
Pour 1/2 cup of the enchilada sauce into the bottom of a 9×13-inch baking dish, spreading it evenly.
Warm the corn tortillas to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds.
Fill each tortilla with a portion of the chicken mixture and a sprinkle of both cheeses. Roll them up and place seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, spreading it to cover evenly. 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.
Prep Time: 20 minutes | Cooking
Time: 25 minutes | Total Time: 45 minutes
Kcal: 350 kcal per serving | Servings: 6 servings
