Teresa's Recipes
Enchiladas de Pollo
Indulge in the vibrant flavors of Mexico with these delectable Enchiladas de Pollo. Tender, juicy shredded chicken is seasoned with a symphony of aromatic spices and enveloped in warm, soft corn tortillas. Generously smothered in a rich and zesty homemade red enchilada sauce and topped with melted cheddar cheese, each bite is a fiesta for your taste buds. With roots tracing back to the Aztecs, who first rolled tortillas around various ingredients, enchiladas embody a rich culinary tradition. Perfect for family gatherings or a cozy dinner, these enchiladas are sure to impress and satisfy, bringing the heart of Mexico to your table.
Ingredients
- 10-12, depending on size Corn tortillas
- 2 cups, cooked and shredded Chicken breasts
- 1 medium, diced Onion
- 2 cloves, minced Garlic
- 2 tablespoons Vegetable oil
- 2 cups Red enchilada sauce
- 1 cup, shredded Cheddar cheese
- 1 teaspoon Cumin
- 1 tablespoon Chili powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/4 cup, chopped (for garnish) Fresh cilantro
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Calories: 450
- Fat: 20g
- Carbs: 40g
- Protein: 30g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
- Stir in the shredded chicken, cumin, chili powder, salt, and black pepper. Mix well and cook for an additional 5 minutes to allow the flavors to meld beautifully.
- Warm the corn tortillas in a dry skillet or microwave until pliable, about 30 seconds.
- Spread a small amount of enchilada sauce on the bottom of a 9x13-inch baking dish to prevent sticking.
- Take one tortilla, place a generous spoonful of the chicken mixture in the center, and roll it up tightly. Place the rolled enchilada seam-side down in the baking dish. Repeat with the remaining tortillas.
- Pour the remaining enchilada sauce evenly over the rolled enchiladas, ensuring they are fully covered.
- Sprinkle the shredded cheddar cheese generously over the top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, creating a deliciously golden crust.
- Remove from the oven and garnish with freshly chopped cilantro before serving.
Tips
- For a spicier kick, add diced jalapeños to the chicken mixture.
- Substitute shredded rotisserie chicken for a quicker preparation.
- Try using whole wheat tortillas for a healthier twist.