Chicken Enchiladas

Savor the rich and comforting flavors of traditional Mexican chicken enchiladas. Perfectly rolled corn tortillas filled with juicy shredded chicken and topped with a luscious red enchilada sauce and melted cheese.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

1 lb boneless skinless chicken breasts

12 corn tortillas

2 cups red enchilada sauce

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 medium onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

2 tbsp vegetable oil

Fresh cilantro for garnish

Lime wedges for serving

Instructions

1. Preheat oven to 375°F.

2. Season chicken breasts with salt, pepper, cumin, and chili powder.

3. In a large skillet, heat vegetable oil over medium heat. Add chicken breasts and cook until golden brown and cooked through, about 8 minutes per side. Remove and shred the chicken.

4. In the same skillet, sauté onion and garlic until fragrant.

5. Add shredded chicken back to the skillet and stir to combine with onion and garlic.

6. Warm corn tortillas in a dry skillet until pliable.

7. Fill each tortilla with a spoonful of chicken mixture, roll tightly, and place seam-side down in a baking dish.

8. Pour enchilada sauce over rolled tortillas and sprinkle with shredded cheeses.

9. Bake in the preheated oven for 20 minutes or until cheese is bubbly and golden.

10. Garnish with fresh cilantro and serve with lime wedges.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat enchiladas in the microwave or oven until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.