Enchiladas Michoacanas

Ingredients

Corn tortillas

12

Chicken breast

2 cups, cooked and shredded

Tomatoes

4 medium, diced

Onion

1, diced

Garlic

2 cloves, minced

Jalapeno

1, minced (adjust based on spice preference)

Cumin

1 teaspoon

Dried oregano

1 teaspoon

Salt

to taste

Pepper

to taste

Vegetable oil

for frying

Cilantro

for garnish, chopped

Queso fresco

1 cup, crumbled

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the diced onion and minced garlic, cooking until softened, about 3-4 minutes.
3. Stir in the diced tomatoes, minced jalapeno, cumin, dried oregano, salt, and pepper. Cook for about 10 minutes until the tomatoes are soft and the flavors meld together. Remove from heat and allow to cool slightly.
4. Using a blender or food processor, blend the tomato mixture until smooth. This will be your enchilada sauce. Set aside.
5. In a separate skillet, heat a small amount of vegetable oil over medium heat. Quickly dip each corn tortilla in the hot oil for a few seconds to soften, then remove and let excess oil drain.
6. Place a generous spoonful of shredded chicken in the center of each tortilla and roll it up tightly. Arrange the rolled enchiladas seam-side down in a baking dish.
7. Pour the tomato sauce over the enchiladas, ensuring they are well coated. Sprinkle crumbled queso fresco on top.
8. Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and slightly golden.
9. Garnish with chopped cilantro and serve hot, accompanied by your favorite sides.