Classic Chicken Enchiladas with Homemade Sauce
A vibrant celebration of flavors, textures, and wholesome ingredients, these enchiladas combine tender chicken wrapped in tortillas, smothered in a rich homemade sauce.
Equipment
- Skillet
- Baking Dish
- Mixing Bowl
Ingredients
Ingredients
- 2 cups Shredded Chicken Breast Cooked and shredded chicken for filling.
- 8-10 pieces Corn Tortillas Pliable enough to roll without breaking.
- 1-2 cups Shredded Cheddar Cheese For melty texture; can mix with other cheeses.
- 1 medium Onion Finely chopped for filling and sauce.
- 2 cloves Garlic Minced for flavor enhancement.
- 15 ounces Canned Diced Tomatoes Provides a fresh base for the sauce.
- 2 tablespoons Chili Powder For a warm, spicy kick.
- 1 teaspoon Ground Cumin Adds earthy flavor.
- to taste Salt and Pepper For seasoning.
- 2 tablespoons Olive Oil For sautéing onions and garlic.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and sauté for an additional minute until fragrant.
- Add shredded chicken, salt, pepper, chili powder, and cumin. Stir well and cook for about 5 minutes.
- In a separate bowl, combine canned tomatoes with remaining chili powder and cumin. Adjust seasoning with salt and pepper.
- Spread a thin layer of sauce on the bottom of a baking dish.
- Fill each tortilla with chicken mixture and cheese, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over the enchiladas and sprinkle with cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly.
- Let sit for 5 minutes before serving. Garnish with cilantro or green onions if desired.
Notes
Customize with different fillings or toppings as desired.