Traditional Enchilada
A delightful dish of rolled tortillas filled with a rich protein mixture, covered in a savory enchilada sauce and baked to perfection. Perfect for family dinners or festive occasions, this enchilada recipe is an authentic representation of Mexican culinary tradition.
Prep time: 15 minutesCook time: 25 minutesServes: 4
Ingredients
12 corn tortillas
2 cups cooked, shredded chicken
2 cups enchilada sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup diced onions
1/4 cup chopped cilantro
2 tablespoons vegetable oil
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Preheat the oven to 350°F (175°C).
2. In a skillet over medium heat, warm the vegetable oil and sauté the onions until translucent.
3. Add the shredded chicken, ground cumin, garlic powder, salt, and black pepper to the onions and stir until well combined.
4. Warm the corn tortillas on a griddle until pliable.
5. Dip each tortilla into the enchilada sauce, fill with the chicken mixture, sprinkle with a little cheese, roll up, and place seam-side down in a greased baking dish.
6. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
7. Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden.
8. Garnish with chopped cilantro before serving.
Storage
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat the enchiladas in the oven at 350°F (175°C) until warmed through, about 15 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.
