Chicken Enchilada
Tender shredded chicken wrapped in tortillas, smothered in enchilada sauce and melted cheese — a comforting Mexican-inspired classic perfect for family dinners.
Equipment
- Baking dish
- Skillet
Ingrédients
Chicken Filling
- 2 chicken breasts cooked and shredded
- 1 cup enchilada sauce red
- 0.5 cup onion finely chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- salt and black pepper to taste
Assembly
- 8 flour tortillas medium size
- 1.5 cups shredded cheese cheddar or Mexican blend
- fresh cilantro chopped, for garnish
Instructions
- Preheat oven to 180°C (350°F) and lightly grease a baking dish.
- In a skillet, combine shredded chicken, onion, cumin, chili powder, salt, pepper, and half of the enchilada sauce. Heat until warmed through.
- Fill each tortilla with the chicken mixture and roll tightly.
- Place rolled tortillas seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the tortillas and sprinkle evenly with shredded cheese.
- Bake uncovered for 25–30 minutes until the cheese is melted and bubbly.
- Remove from oven, garnish with fresh cilantro, and serve warm.
Notes
Serve with rice, beans, or a fresh salad. You can add corn or black beans to the filling for extra texture.