Traditional Chicken Enchiladas
Savor the authentic taste of Mexican cuisine with these traditional chicken enchiladas, featuring tender chicken wrapped in corn tortillas and smothered in a rich, homemade enchilada sauce that will delight your taste buds.
Prep time: 15 minutesCook time: 20 minutesServes: 6
Ingredients
2 lbs boneless skinless chicken breasts
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 cups shredded cheddar cheese
12 corn tortillas
2 cups enchilada sauce
1/2 cup chopped onion
1/4 cup chopped cilantro
1 cup sour cream
1 lime, quartered
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat, and add chicken breasts. Season with salt and black pepper. Cook until no longer pink and juices run clear, about 8-10 minutes per side.
3. Remove chicken from skillet, let cool slightly, then shred with two forks.
4. In a large bowl, combine shredded chicken, half of the cheese, chopped onion, and cilantro.
5. Warm tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
6. Fill each tortilla with a generous scoop of the chicken mixture, roll them up, and place seam-side down in a large baking dish.
7. Pour enchilada sauce over the tortillas, ensuring they are well covered.
8. Sprinkle remaining cheese over the top.
9. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
10. Serve hot with sour cream and lime wedges on the side.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating
For best results, reheat in a 350°F (175°C) oven until heated through, about 15 minutes. Alternatively, microwave individual portions on high for 2-3 minutes.
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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.
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