Timeless Chicken Enchiladas are a comforting classic that's perfect for any time of year. With a savory sauce and cheesy goodness, these enchiladas bring warmth and joy to the table. They're a surefire way to satisfy cravings and impress your family or guests.
Chicken breasts are the main protein source, offering a lean and tender meat when shredded. Vegetable oil helps to brown the chicken, adding flavor and a nice texture. The onion and garlic build the base of the sauce, bringing in aromatic depth. Ground cumin and chili powder are the stars of the spice show, adding warmth and a hint of smokiness. The tomato sauce and chicken broth create a rich, tangy, and savory sauce that envelops the enchiladas. Flour tortillas hold everything together, offering a soft and tender wrap. Cheddar cheese melts beautifully, adding creaminess and a bit of sharpness. Finally, fresh cilantro provides a fresh, herby finish that brightens the dish.
Pair these enchiladas with a side of Spanish rice or a simple green salad to keep things fresh and balanced. A dollop of sour cream and some sliced avocado on the side can also add a delightful creaminess.
Let's start by preheating your oven to 350°F, so it's ready when you need it. In a large skillet, heat up the vegetable oil over medium heat. Place the chicken breasts in the skillet, seasoning them with a sprinkle of salt and pepper. Cook them until they're nicely browned and cooked through, which should take about 6 to 7 minutes per side. Once done, remove them from the skillet and shred them using two forks.
In the same skillet, keep the flavors going by adding the onion and garlic. Sauté these until the onion becomes translucent, stirring occasionally. This usually takes a few minutes. Next, stir in the cumin and chili powder, cooking for an additional 1 to 2 minutes until the spices are fragrant. Pour in the tomato sauce and chicken broth, bringing the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld beautifully.
Now, it's time to assemble! Take a flour tortilla and spread a thin layer of the prepared sauce over it. Add some of the shredded chicken, sprinkle with cheddar cheese, and roll it up. Place it seam-side down in a baking dish. Repeat this process with the remaining tortillas, snugly fitting them into the dish. Pour any remaining sauce over the enchiladas and top with the rest of the cheese.
Bake in your preheated oven for 20 to 25 minutes, until the cheese on top is bubbly and golden. Once done, pull the enchiladas out of the oven and let them cool for a few minutes. Garnish with fresh cilantro just before serving for that extra pop of color and flavor.
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