🌯🍗 Chicken Enchiladas
Chicken enchiladas are a classic Mexican-inspired baked dish made with tortillas filled with shredded chicken, rolled up, covered in sauce, and baked until hot and cheesy.
🧾 Ingredients:
🍗 Filling:
- 2 cups cooked shredded chicken
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 tsp cumin powder
- 1 tsp chili powder
- ½ tsp paprika
- Salt to taste
- 1 tbsp oil
🌯 Assembly:
- 6–8 tortillas (corn or flour)
- 1½–2 cups enchilada sauce (red or green)
- 1–2 cups shredded cheese (cheddar or mozzarella)
🌿 Optional toppings:
- Sour cream
- Chopped cilantro
- Sliced jalapeños
- Avocado or guacamole
👩🍳 Method:
1. Prepare filling:
- Heat oil in a pan.
- Sauté onion and garlic until soft.
- Add shredded chicken and spices. Mix well and cook for 3–4 minutes.
2. Fill tortillas:
- Warm tortillas slightly so they don’t break.
- Add chicken mixture and a little cheese.
- Roll tightly.
3. Assemble dish:
- Spread a layer of enchilada sauce in a baking dish.
- Place rolled tortillas seam-side down.
- Pour remaining sauce over them.
- Sprinkle cheese on top.
4. Bake:
- Bake at 180°C (350°F) for 20–25 minutes until bubbly and golden.
🍽️ Serving:
- Serve hot with sour cream and fresh cilantro
- Pair with rice or beans for a full meal
🌟 Flavor profile:
- Savory and mildly spicy 🌶️
- Cheesy and rich 🧀
- Tangy tomato-chili sauce
- Soft tortillas with juicy chicken
💡 Tips:
- Don’t overfill tortillas or they may break
- Use warm sauce for better absorption
- Add black beans or corn for extra texture
If you want, I can also give you:
- Green chicken enchiladas (salsa verde version) 🟢
- Spicy restaurant-style enchiladas 🌶️
- Or a quick no-bake enchilada skillet version 🍳
