Enchiladas
Corn tortillas rolled around shredded chicken or beef, baked smothered in a rich red chilli sauce and melted cheese.
Cuisines
Mexican
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 6 | corn tortillas |
| 1 cup | cooked shredded chicken |
| 1 cup | enchilada sauce |
| 1 cup | shredded cheese (cheddar or Mexican blend) |
| 1/2 cup | chopped onion |
| 1/4 cup | chopped fresh cilantro |
| 2 tablespoons | vegetable oil |
| — | salt to taste |
| — | pepper to taste |
Instructions
- 1 Preheat your oven to 350°F (175°C).
- 2 In a skillet, heat the vegetable oil over medium heat.
- 3 Add the chopped onion and cook until translucent, about 5 minutes.
- 4 Mix the cooked shredded chicken with half of the enchilada sauce, salt, and pepper.
- 5 Warm the corn tortillas in a dry skillet or microwave to make them pliable.
- 6 Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
- 7 Pour the remaining enchilada sauce over the rolled tortillas.
- 8 Sprinkle the shredded cheese evenly over the top.
- 9 Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- 10 Garnish with chopped cilantro before serving.
Tips
For added flavor, you can add sliced black olives or chopped jalapeños on top before baking.