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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
- 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
- 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.
Dietary Information
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
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