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Classic Chicken Enchiladas with Refined Flavors

Chicken Enchiladas made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1 cup shredded cheese cheddar or Monterey Jack
  • 1 can 10 oz red enchilada sauce
  • 8 corn tortillas
  • 1/2 cup diced onion
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Heat olive oil in a skillet over medium heat.
  3. Sauté diced onion until translucent, then add minced garlic. Cook for an additional minute.
  4. Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Mix well and cook for 3-4 minutes.
  5. Warm tortillas in another skillet or microwave until pliable.
  6. Add a spoonful of the chicken mixture into each tortilla and roll tightly. Place seam-side down in a baking dish.
  7. Pour the enchilada sauce over the rolled tortillas, ensuring they are fully coated.
  8. Sprinkle the shredded cheese on top, and then cover with foil.
  9. Bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly.
  10. Let the enchiladas cool for a few minutes before serving.