Classic Mexican Chicken Enchiladas
Tender chicken, flavorful sauce, and melted cheese make for the perfect classic Mexican chicken enchiladas!
Equipment
- Large skillet, baking dish, cutting board, knife, spatula, mixing bowl, whisk
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 2 cups cooked shredded chicken
- 1 (10 ounce) can enchilada sauce
- 1 cup shredded cheese
- 10 6-inch corn tortillas
Instructions
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the cumin, chili powder, and salt. Add the chicken and cook until heated through, about 3 minutes.
- Stir in the enchilada sauce and cook until heated through, about 3 minutes.
- Spoon the chicken mixture into the center of each tortilla and top with cheese. Roll up the tortillas and place seam-side down in a greased baking dish.
- Pour the remaining enchilada sauce over the top of the enchiladas. Sprinkle with additional cheese.
- Bake for 20 minutes or until the cheese is melted and bubbly.