Craving something comforting and packed with flavor? This Traditional Enchilada recipe is a perfect choice. It's a classic dish that's sure to become a family favorite, filled with seasoned chicken and topped with bubbling cheese.
Corn tortillas are the backbone of any enchilada, providing a slightly chewy texture and authentic taste. Cooked, shredded chicken brings protein and a meaty flavor, absorbing spices beautifully. Enchilada sauce is the heart of the dish, infusing everything with its rich, tangy essence. Cheddar cheese adds a sharpness, while Monterey Jack cheese melts smoothly for a creamy finish. Diced onions introduce a hint of sweetness and depth. Chopped cilantro offers a fresh, herbaceous note that brightens everything up. Vegetable oil is used for sautéing, ensuring a smooth cooking process. Ground cumin and garlic powder provide warm, earthy undertones. Salt and black pepper bring balance and a bit of heat.
Pair these enchiladas with a side of Spanish rice or Mexican street corn for a complete meal. A light salad with avocado and lime dressing adds a refreshing contrast to the rich flavors. For drinks, a cold Mexican lager or a tangy margarita would be perfect accompaniments.
First, preheat your oven to 350°F (175°C). This ensures that everything will cook evenly once it's assembled. While the oven is warming up, grab a skillet and heat the vegetable oil over medium heat. Toss in the diced onions and let them cook until they're translucent; this usually takes about 5 minutes. You'll want to stir them occasionally to prevent any burning.
Next, add the shredded chicken to the skillet along with your spices: ground cumin, garlic powder, salt, and black pepper. Stir everything together until the chicken is well-coated and the spices are fragrant, which should take another 3-4 minutes. Transfer this mixture to a bowl and set it aside.
Now, take your corn tortillas and warm them on a griddle or a dry skillet. This step makes them pliable, so they're easier to roll without cracking. Once warmed, dip each tortilla into the enchilada sauce, ensuring it's fully coated. Fill it with a spoonful of the chicken mixture and a sprinkle of cheddar cheese. Roll it up and place it seam-side down in a greased baking dish. Repeat this process for all the tortillas.
Pour the remaining enchilada sauce over the rolled tortillas, making sure they’re well-covered. Top with the remaining cheddar and Monterey Jack cheese. Pop the dish into the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and slightly golden on top.
Once out of the oven, garnish your enchiladas with chopped cilantro before serving. This adds a burst of freshness and vibrant color to your dish.
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