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Flavorful Chicken Enchiladas for Any Occasion

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

Ingredients
  

  • 2 cups cooked shredded chicken
  • 8 corn tortillas
  • 2 cups enchilada sauce
  • 1 cup shredded cheese
  • 1/2 cup diced onion
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/4 cup fresh cilantro chopped (for garnish)

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet over medium heat, add olive oil and sauté the diced onion until translucent, about 5 minutes.
  3. In a large bowl, mix the shredded chicken, half of the enchilada sauce, sautéed onions, cumin, and garlic powder.
  4. Warm the corn tortillas in a microwave or on a skillet for a few seconds until pliable.
  5. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
  6. Fill each tortilla with the chicken mixture and roll tightly, placing seam-side down in the baking dish.
  7. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
  8. Cover the baking dish with foil and bake for 20 minutes.
  9. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
  10. Garnish with fresh cilantro before serving.