Name: Enchiladas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 10 corn tortillas; 2 cups cooked, shredded chicken; 1 can (15 oz) red enchilada sauce; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon ground cumin; 1 teaspoon chili powder; Salt and pepper to taste; Fresh cilantro, for garnish

Instructions

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
In a skillet over medium heat, add the olive oil. Sauté the onion and garlic until softened and fragrant, about 3-4 minutes.
Add the shredded chicken to the skillet along with the cumin, chili powder, salt, and pepper. Stir well to combine and cook for an additional 2-3 minutes to allow the flavors to meld.
Pour 1/3 of the enchilada sauce into the bottom of the prepared baking dish, spreading it out evenly.
Warm the corn tortillas in the microwave for about 30 seconds to make them more pliable. Place a spoonful of the chicken mixture in the center of each tortilla, then roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
Once all the tortillas are filled and rolled, pour the remaining enchilada sauce over the top of the enchiladas, making sure they are evenly covered.
Sprinkle the shredded cheddar and Monterey Jack cheeses over the top of the sauced enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
Remove the foil and bake for an additional 5-10 minutes, until the cheese is golden and slightly crispy on the edges.
Once done, remove the enchiladas from the oven and let them cool slightly before serving. Garnish with fresh cilantro for a pop of color and flavor.

Ingredients

Instructions

Nutrition Facts