Enchiladas de Pollo

Ingredients

Corn tortillas

10-12, depending on size

Chicken breasts

2 cups, cooked and shredded

Onion

1 medium, diced

Garlic

2 cloves, minced

Vegetable oil

2 tablespoons

Red enchilada sauce

2 cups

Cheddar cheese

1 cup, shredded

Cumin

1 teaspoon

Chili powder

1 tablespoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Fresh cilantro

1/4 cup, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. 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.
3. 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.
4. Warm the corn tortillas in a dry skillet or microwave until pliable, about 30 seconds.
5. Spread a small amount of enchilada sauce on the bottom of a 9x13-inch baking dish to prevent sticking.
6. 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.
7. Pour the remaining enchilada sauce evenly over the rolled enchiladas, ensuring they are fully covered.
8. Sprinkle the shredded cheddar cheese generously over the top of the enchiladas.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, creating a deliciously golden crust.
10. Remove from the oven and garnish with freshly chopped cilantro before serving.