Chicken Enchiladas
Chicken enchiladas are a classic Mexican dish that brings together bold flavors and hearty ingredients. Filled with shredded chicken, beans, and corn, and topped with a rich enchilada sauce and melted cheese, this dish is a crowd-pleaser perfect for weeknight dinners or gatherings. The vibrant flavors and comforting texture make it a family favorite around the world.
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1
Preheat the oven to 180°C. In a skillet, heat olive oil over medium heat and sauté the chopped onion and minced garlic until softened.
Don't let the garlic burn, cook it until fragrant but not browned.
2
Add the shredded chicken, black beans, corn, ground cumin, chili powder, and salt to the skillet. Mix well and cook for 3-5 minutes.
If you don't have shredded chicken, you can use rotisserie chicken for a quick and easy option.
3
Spread a thin layer of enchilada sauce over the bottom of a baking dish.
This prevents the enchiladas from sticking to the dish.
4
Take a tortilla and place a spoonful of the chicken mixture in the center. Roll it tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Warm the tortillas slightly before rolling to prevent them from cracking. You can warm them in the microwave or on a dry skillet.
5
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are well coated.
Make sure all the tortillas are covered in sauce to prevent them from drying out during baking.
6
Sprinkle the shredded cheddar cheese over the top and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
For a spicier enchilada, use pepper jack cheese instead of cheddar.
7
Garnish the enchiladas with sour cream and chopped fresh coriander before serving.
Add some diced avocado for extra flavor and creaminess.
