Traditional Mexican Enchiladas

A classic Mexican dish featuring soft corn tortillas filled with seasoned chicken and topped with a rich red sauce and melted cheese. This enchilada recipe offers an authentic taste that captures the essence of Mexican cuisine, perfect for family dinners or festive gatherings.

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

Ingredients

2 cups cooked and shredded chicken breast

12 corn tortillas

2 cups red enchilada sauce

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/2 cup diced onion

1 tbsp olive oil

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

1/4 cup chopped fresh cilantro (optional)

Instructions

1. Preheat the oven to 375°F.

2. In a skillet, heat olive oil over medium heat and sauté the diced onion until translucent.

3. Add the shredded chicken, cumin, chili powder, salt, and pepper into the skillet. Mix well and cook for 5 minutes.

4. Heat the corn tortillas in a pan for a few seconds on each side to make them pliable.

5. Spread 1/2 cup of the enchilada sauce on the bottom of a 9x13-inch baking dish.

6. Fill each tortilla with approximately 2 tablespoons of the chicken mixture and roll it up.

7. Place rolled tortillas seam-side down in the baking dish.

8. Pour the remaining enchilada sauce over the rolled tortillas.

9. Sprinkle shredded cheddar and Monterey Jack cheese evenly over the top.

10. Bake in the preheated oven for 20 minutes, until the cheese is melted and bubbly.

11. Garnish with chopped cilantro before serving if desired.

Storage

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

Reheating

To reheat, place enchiladas in an oven-safe dish and cover with aluminum foil. Warm in a preheated oven at 350°F for 15-20 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.