Mexican Chicken Enchiladas

local_grocery_store Ingredients

• 2 cups cooked chicken, shredded, cups
• 1 cup enchilada sauce, cup
• 12 corn tortillas
• 2 cups shredded cheese (cheddar or Mexican blend), cups
• 1/2 cup diced onion, cup
• 1/4 cup chopped fresh cilantro, cup
• 1/2 teaspoon ground cumin, teaspoon
• 1/2 teaspoon chili powder, teaspoon
• 1/4 teaspoon garlic powder, teaspoon
• Salt and pepper to taste

restaurant_menu Method

1. 1.Preheat the oven to 375°F (190°C).
2. 2.In a mixing bowl, combine the shredded chicken, diced onion, chopped cilantro, ground cumin, chili powder, garlic powder, salt, and pepper. Mix well.
3. 3.Warm the corn tortillas in a dry skillet or microwave until pliable.
4. 4.Spread a small amount of enchilada sauce on the bottom of a baking dish.
5. 5.Place a spoonful of the chicken mixture onto each tortilla and roll it up tightly. Place the rolled tortillas seam-side down in the baking dish.
6. 6.Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them completely.
7. 7.Sprinkle the shredded cheese evenly over the top of the enchiladas.
8. 8.Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. 9.Remove from the oven and let cool for a few minutes before serving.
10. 10.Garnish with additional chopped cilantro, if desired.
11. 11.Serve hot and enjoy the cheesy goodness!

lightbulb_outline Tips

• chevron_rightYou can use store-bought enchilada sauce or make your own at home for an extra special touch.
• chevron_rightFeel free to add your favorite toppings such as sliced avocado, sour cream, or diced tomatoes.
• chevron_rightServe with Mexican rice and refried beans for a complete meal.