Description
Chicken enchiladas with red sauce. From Olivia at Flavors.
Ingredients
Scale
- 2 cups (280g) shredded cooked chicken
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 2 cups (480ml) red enchilada sauce
- 8 flour or corn tortillas
- 2 cups (226g) shredded Monterey jack or cheddar
- 1/4 cup chopped onion
- Cilantro, for serving
Instructions
- Heat the oven to 375°F (190°C). Toss chicken with cumin, chili powder, and 1/3 cup of the sauce.
- Warm tortillas so they roll. Fill each with chicken and a little cheese. Place seam-down in a baking dish.
- Pour the rest of the sauce over the rolls. Cover with the remaining cheese.
- Bake 20 to 25 minutes until bubbling. Rest 5 minutes. Add onion and cilantro.
Notes
A light fry or a microwave steam keeps corn tortillas from cracking. Store-bought red sauce is fine. Taste it and add salt if it is flat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican