Chicken Enchiladas
Ingredients
- • 500 g boneless skinless chicken breasts
- • 8 item corn tortillas
- • 480 ml enchilada sauce
- • 200 g shredded Mexican cheese blend
- • 150 g onion, diced
- • 3 cloves garlic
- • 15 ml olive oil
- • 5 ml ground cumin
- • 5 ml chili powder
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 60 ml sour cream
- • 15 g fresh cilantro, chopped
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- 2
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened.
- 3
Add minced garlic, cumin, and chili powder. Cook for 1 minute until fragrant.
- 4
Add chicken breasts to the skillet, season with salt and pepper, and cook for 6-7 minutes per side until fully cooked through.
- 5
Remove chicken from heat and let cool slightly. Shred the chicken using two forks.
- 6
Return shredded chicken to the skillet with the onions and mix well. Add 1/4 cup of enchilada sauce to the mixture.
- 7
Warm tortillas by wrapping them in damp paper towels and microwaving for 30 seconds to make them pliable.
- 8
Spread 1/2 cup of enchilada sauce on the bottom of the prepared baking dish.
- 9
Fill each tortilla with about 1/3 cup of the chicken mixture and 2 tablespoons of cheese. Roll tightly and place seam-side down in the baking dish.
- 10
Pour remaining enchilada sauce over the rolled tortillas, ensuring they're completely covered.
- 11
Sprinkle remaining cheese evenly over the top.
- 12
Bake for 20-25 minutes until cheese is melted and bubbly, and edges are slightly crispy.
- 13
Let cool for 5 minutes before serving. Top with sour cream and fresh cilantro.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These enchiladas are my go-to crowd-pleaser - the perfect balance of tender spiced chicken, melty cheese, and tangy sauce. Don't worry if your rolling isn't perfect; once baked and topped with sour cream and cilantro, they'll taste amazing regardless!"
