Tired of the same old recipes? Looking for something new to spice up your meals? Look no further than these classic Mexican enchiladas!
The enchilada originated in Mexico in the early 19th century, but has since become a popular dish around the world. I was first introduced to enchiladas when I was a young girl living in Mexico City. My grandmother used to make them for special occasions, such as birthdays and holidays. I remember the smell of her homemade sauce wafting through the house, and the feeling of anticipation as I waited for the enchiladas to be served. To this day, I still make enchiladas for my family and enjoy the nostalgia that comes with it.
These classic enchiladas are made with a simple combination of chicken, cheese, and a homemade red sauce. The recipe is easy to follow, and you can customize it however you like. For a vegetarian version, simply omit the chicken and replace it with a veggie of your choice. Feel free to experiment with different ingredients and flavors to find your own unique version of this classic dish!
Ready to get cooking? Let’s get started!
Variations: You can customize this recipe to your liking by adding different ingredients such as bell peppers, olives, or jalapeños. You can also use different types of cheese, such as Monterey Jack or mozzarella.
Tips: Be sure to warm the tortillas before filling them with the chicken mixture to make them easier to roll. You can also bake the enchiladas in the oven instead of frying them.
The Best Classic Mexican Enchiladas
- Large skillet, 9×13 baking dish, spoon, cutting board, knife
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 0.5 teaspoon chili powder
- 0.5 teaspoon cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup shredded cheese
- 1 cup salsa
- 12 small tortillas
- 1 cup sour cream
- 0.5 cup cilantro, chopped
- Preheat oven to 350°F.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the chicken, chili powder, cumin, paprika, garlic powder, salt, and pepper to the skillet and cook until the chicken is heated through and the spices are fragrant, about 5 minutes.
- Remove the skillet from the heat and stir in the cheese and salsa.
- To assemble the enchiladas, spoon a few tablespoons of the chicken mixture into each tortilla. Roll up the tortilla, place it in a 9×13 baking dish, and repeat with the remaining tortillas.
- Pour the remaining salsa over the enchiladas, then top with the sour cream and cilantro.
- Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted.
- Serve warm with your favorite toppings!