Chicken Enchiladas
Rolled flour tortillas filled with shredded chicken and cheese, topped with enchilada sauce and baked until bubbly. Ingredient slots swap to create regional and dietary variations.
Ingredients
Method
Preheat oven to 350°F. Shred cooked chicken and mix with diced onion, minced garlic, cumin, salt, and black pepper.
Warm enchilada sauce in a shallow dish. Heat vegetable oil in a small skillet.
Dip each flour tortilla into warm oil for 1–2 seconds to soften.
Spread a thin layer of enchilada sauce on the bottom of the 9×13 baking dish.
Dip each softened tortilla into enchilada sauce, place on a plate, fill with 3–4 tbsp chicken filling and 1 tbsp cheese, then roll tightly and place seam-side down in the baking dish.
Repeat with remaining tortillas, arranging them snug in a single layer.
Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle remaining cheese on top.
Cover with foil and bake for 25 minutes, then uncover and bake 5 minutes more until sauce bubbles at edges and cheese melts.
Top with fresh cilantro and serve with sour cream or crema on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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