Traditional Mexican Enchiladas are a comforting classic that brings warmth and flavor to your table with every bite. With a perfect balance of spices and cheesy goodness, this dish is an all-time favorite for family dinners or casual gatherings.
Cooked and shredded chicken breast provides a lean, protein-packed filling that's tender and flavorful. Corn tortillas are traditional for enchiladas, offering an authentic taste and texture. Red enchilada sauce ties everything together with its rich and spicy notes. Cheddar cheese adds a sharp, tangy flavor, while Monterey Jack cheese provides a creamy, melty texture. Diced onion brings a bit of sweetness and crunch. Olive oil is used for sautéing the onions, enhancing their flavor. Spices like ground cumin and chili powder add depth and warmth to the dish, and a bit of salt and pepper brings it all together. Finally, chopped fresh cilantro is optional but adds a fresh, herbal note when sprinkled on top.
Serve these enchiladas with a side of Mexican rice or refried beans for a complete meal. A fresh green salad with a lime vinaigrette adds a crisp, refreshing contrast. For a bit of extra spice, consider offering a side of pickled jalapeños.
Start by preheating your oven to 375°F. This ensures that once your enchiladas are assembled, they bake evenly. While the oven heats up, grab a skillet and heat the olive oil over medium heat. Toss in the diced onion and sauté until it turns translucent. This usually takes about 5 minutes. You want it soft but not browned.
Next, add your shredded chicken to the skillet with the onions. Sprinkle in the ground cumin, chili powder, and a bit of salt and pepper to taste. Stir everything together and let it cook for an additional 5 minutes until the flavors meld beautifully.
With your filling ready, it's time to prepare the corn tortillas. Heat them in a pan for just a few seconds on each side. This softens them, making them easy to roll without cracking. Once pliable, you're ready to assemble.
In a 9x13-inch baking dish, spread 1/2 cup of the enchilada sauce evenly on the bottom. This creates a flavorful base for your enchiladas. Take each tortilla, fill it with about 2 tablespoons of the chicken mixture, roll it up, and place it seam-side down in the dish.
After all your tortillas are snugly fit in the dish, pour the remaining enchilada sauce over them. Make sure they're well-covered, as this keeps them moist and adds flavor. Then, sprinkle the cheddar and Monterey Jack cheese evenly over the top.
Bake in the preheated oven for about 20 minutes. You'll know it's ready when the cheese is melted and bubbly. If you're a cilantro fan, sprinkle some chopped cilantro on top before serving for a fresh finish.
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