Teresa's Recipes
Delicious Chicken Enchiladas
Indulge in the rich and vibrant flavors of these scrumptious chicken enchiladas, where tender, seasoned shredded chicken is enveloped in warm flour tortillas, drenched in a zesty homemade enchilada sauce, and topped with gooey melted cheese. This dish not only brings warmth and comfort to your table but also embodies the heart of Mexican cuisine, making it perfect for family gatherings or a cozy night in. Traditionally enjoyed across Mexico, enchiladas have a storied history dating back to the Aztec civilization, who would fill tortillas with various ingredients, showcasing the versatility of this beloved dish.
Ingredients
- 2 cups, shredded Cooked chicken breast
- 8 (8-inch) Flour tortillas
- 2 cups Enchilada sauce
- 2 cups (cheddar or Mexican blend) Shredded cheese
- 1 cup Diced onion
- 2 cloves Minced garlic
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- to taste Salt
- to taste Pepper
- for garnish Chopped fresh cilantro
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 20g
- Carbs: 40g
- Protein: 30g
- Sodium: 800mg
- Sugar: 2g
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat 1 tablespoon of oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
- Stir in the shredded chicken, ground cumin, chili powder, salt, and pepper. Mix thoroughly and cook for an additional 3-4 minutes until heated through.
- Pour 1/2 cup of enchilada sauce into the bottom of a 9x13 inch baking dish, spreading it evenly.
- Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered.
- Sprinkle the shredded cheese evenly over the top of the enchiladas.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped fresh cilantro before serving.
Tips
- For a spicier kick, add diced jalapeños to the chicken mixture or use a spicier enchilada sauce.
- You can substitute the flour tortillas with corn tortillas for a gluten-free option.
- Feel free to add black beans or corn to the chicken mixture for additional flavor and texture.