These Chicken Enchiladas are a delicious and easy-to-make Mexican-inspired dish. Tender shredded chicken, seasoned with cumin and garlic, is wrapped in corn tortillas and smothered in enchilada sauce, then baked until bubbly and cheesy. Perfect for a family dinner or a casual gathering with friends.
Ingredients: 2 cups shredded cooked chicken. 1 can 10 ounces enchilada sauce. 1 cup shredded cheddar cheese. 1/2 cup chopped onion. 1/4 cup chopped fresh cilantro. 8 small corn tortillas. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1/2 teaspoon garlic powder. Salt and pepper to taste.
Instructions: Set the oven to 350F 175C and heat it up. Put olive oil in a pan and heat it over medium-low heat. Put in the chopped onion and cook it until it gets soft. To the skillet, add the chicken that has been shreds, cumin, garlic powder, salt, and pepper. Stir every once in a while for two to three minutes. Put a little enchilada sauce in the bottom of a baking dish. Spread some of the chicken mixture on each corn tortilla. Then, roll them up and put them in the baking dish seam-side down. Cover the rolled tortillas with the rest of the enchilada sauce. Add some shreds of cheese on top. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles. Before serving, sprinkle with chopped fresh cilantro.
Prep Time: 15 minutes
Cook Time: 25 minutes
Mr Shickle
