Description
A comforting, crowd-pleasing dish made with tender shredded chicken, warm spices, and melted cheese, perfect for family dinners or sharing with friends.
Ingredients
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2 tablespoons olive oil
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1 medium onion, finely chopped (about 1 cup)
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2 cloves garlic, minced
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2 cups cooked chicken, shredded (about 450 g)
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1 teaspoon ground cumin
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1 teaspoon chili powder
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½ teaspoon paprika
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½ teaspoon salt
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¼ teaspoon black pepper
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1½ cups enchilada sauce (360 ml)
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8 medium flour tortillas (about 20 cm each)
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2 cups shredded cheese (200 g)
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¼ cup chopped fresh cilantro (optional, about 15 g)
Instructions
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Preheat oven to 180°C (350°F) and grease a baking dish.
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Heat olive oil in a skillet and sauté onion until soft.
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Add garlic and cook briefly.
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Stir in chicken, spices, salt, and pepper.
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Add ½ cup enchilada sauce and mix well.
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Fill tortillas with chicken mixture and a little cheese, then roll.
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Place rolled tortillas in the baking dish.
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Pour remaining sauce over the top.
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Sprinkle with remaining cheese.
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Bake for 20–25 minutes until bubbly.
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Rest briefly before serving and garnish if desired.
Notes
These enchiladas can be assembled ahead of time and baked later. Adjust spices to suit your taste, and serve with simple sides for a complete, satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes