If you're looking for a dish that brings vibrant Mexican flavors to your table with a comforting twist, these Traditional Enchiladas are just the ticket. Packed with tender chicken and a kick of spice, this recipe is an easy way to bring a little fiesta to your dinner routine.
Corn tortillas are the backbone of enchiladas, providing a sturdy yet soft base for the filling. Don't worry if they're a bit stiff at first; a quick fry will make them pliable. The cooked, shredded chicken breast is your protein-packed filling, soaking up the flavors of the spices and onions. Red enchilada sauce is where the magic happens, infusing the dish with a deep, smoky flavor. You'll want a good Monterey Jack cheese for its meltability and mild, creamy taste. Onion adds a savory depth, while cilantro brings a fresh, herby finish. Vegetable oil helps in frying the tortillas, and a dash of salt and black pepper rounds out the seasoning.
These enchiladas pair beautifully with a side of Mexican rice or refried beans. For a refreshing contrast, serve with a simple green salad topped with avocado and lime vinaigrette. And if you're feeling festive, a side of guacamole or pico de gallo never hurts!
Start by preheating your oven to 350°F (175°C), giving it time to warm up while you prepare everything else. Grab a skillet and set it over medium heat, then add your vegetable oil. Once it's shimmering, toss in the onion and let it cook until it's translucent and fragrant, about 5 minutes should do the trick.
Next, introduce the shredded chicken to the party. Sprinkle with salt and black pepper, stirring until everything is well combined. This is where the flavors start to meld together, so give it a good mix.
In another skillet, lightly fry each corn tortilla just until they're soft. About 15 seconds on each side is all you need. This step makes them easier to roll and helps prevent tearing.
Now, take each tortilla and fill it with a generous helping of your chicken mixture. Roll them up tightly and place them seam-side down in a baking dish. This keeps them snug and prevents them from unrolling.
With the tortillas all tucked in, pour the enchilada sauce over the top, making sure each one is well-coated. Finally, sprinkle the shredded cheese evenly on top.
Pop the dish into your preheated oven and let it bake for about 20 minutes. You'll know it's done when the cheese is melted and bubbly. Once out of the oven, garnish with a sprinkle of chopped cilantro for a burst of freshness.
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