Chicken Enchiladas Recipe

Chicken enchiladas are a classic Mexican dish consisting of shredded chicken wrapped in corn tortillas, smothered in a savory enchilada sauce, and baked to perfection. Topped with melted cheese, sour cream, and fresh cilantro, these enchiladas are a delicious and satisfying meal that is sure to please any palate.

Chicken Enchiladas Recipe

Ingredients:

1. - 2 boneless, skinless chicken breasts

2. - 1 tablespoon olive oil

3. - 1 small onion, diced

4. - 2 cloves garlic, minced

5. - 1 can diced green chilies

6. - 1 teaspoon ground cumin

7. - 1 teaspoon chili powder

8. - 1/2 teaspoon salt

9. - 1/4 teaspoon black pepper

10. - 1 cup chicken broth

11. - 1 can red enchilada sauce

12. - 8-10 corn tortillas

13. - 2 cups shredded Mexican blend cheese

14. - Optional toppings: diced tomatoes, sliced black olives, chopped cilantro, sour cream

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit.

2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and cook until softened, about 3-4 minutes.

3. Add the diced green chilies, ground cumin, chili powder, salt, and black pepper to the skillet. Stir to combine and cook for an additional 1-2 minutes.

4. Add the chicken breasts to the skillet and pour in the chicken broth. Bring to a simmer, then cover and cook for 10-12 minutes, or until the chicken is cooked through.

5. Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet and stir to combine with the sauce.

6. Pour half of the enchilada sauce into the bottom of a 9x13 inch baking dish.

7. Warm the corn tortillas in the microwave for 30 seconds to make them more pliable. Fill each tortilla with a spoonful of the chicken mixture and a sprinkle of shredded cheese. Roll up the tortillas and place them seam side down in the baking dish.

8. Pour the remaining enchilada sauce over the top of the rolled enchiladas, then sprinkle the remaining shredded cheese on top.

9. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

10. Remove the foil and bake for an additional 5 minutes to allow the cheese to brown slightly.

11. Serve the chicken enchiladas hot, garnished with diced tomatoes, sliced black olives, chopped cilantro, and a dollop of sour cream, if desired.

Enjoy your delicious homemade chicken enchiladas!

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