If you're craving a comforting, flavorful dish that brings a little fiesta to your dinner table, look no further than these Traditional Chicken Enchiladas. They're packed with juicy chicken, melty cheese, and a zesty sauce that will have everyone reaching for seconds.
The heart of these enchiladas is the boneless skinless chicken breasts, which are seasoned and cooked to perfection. A little olive oil helps to keep the chicken moist while cooking. Salt and black pepper are essential for bringing out the natural flavors of the chicken. Shredded cheddar cheese adds a rich, creamy texture and flavor that pairs beautifully with the spicy sauce. The corn tortillas serve as the perfect vehicle for our delicious filling, offering a classic taste and texture. Enchilada sauce coats the tortillas, lending a spicy, tangy kick that ties everything together. Chopped onion and cilantro bring freshness and a pop of color, while sour cream adds a cool, creamy contrast. Finally, a lime, cut into wedges, provides a bright, citrusy finish when squeezed over the top.
Pair these enchiladas with a side of Mexican rice or a fresh avocado salad to complement the rich flavors. A cold, crisp Mexican beer or a refreshing glass of horchata can also be the perfect accompaniment to this meal.
Start by preheating your oven to 375°F (190°C). While the oven is warming up, grab a large skillet and heat a tablespoon of olive oil over medium heat. Place the chicken breasts in the skillet, seasoning them with salt and black pepper. Cook the chicken for about 8-10 minutes on each side until it’s no longer pink and the juices run clear.
Once the chicken is cooked, remove it from the skillet and let it cool slightly. This is your chance to prepare the rest of your ingredients. When the chicken is cool enough to handle, use two forks to shred it into bite-sized pieces, and then mix it in a large bowl with half of the shredded cheddar cheese, chopped onion, and cilantro.
Next, warm your corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. This step makes them pliable and easier to roll without tearing. Lay each tortilla flat, scoop a generous amount of the chicken mixture into the center, roll it up tightly, and place it seam-side down in a large baking dish.
Pour the enchilada sauce evenly over the rolled tortillas, making sure they're well covered. Sprinkle the remaining cheese over the top, ensuring each enchilada gets its fair share. Pop the dish into your preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly.
Serve your enchiladas hot, with sour cream and lime wedges on the side, so everyone can add a dollop of creaminess and a squeeze of citrus to their taste.
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