Chicken Enchiladas
Tortillas rolled around shredded chicken, smothered in sauce and cheese, and baked until bubbling.
by Culicious Kitchen
Ingredients
- 500 g cooked chicken
- 400 g canned enchilada sauce
- 8 corn or flour tortillas
- 200 g cheese
- 1 onion
- 1 tsp ground cumin
- fresh cilantro
- salt
Method
- 1
Preheat the oven to 190°C / 375°F.
- 2
In a bowl, mix the shredded chicken with the chopped onion, cumin, half the cheese, a pinch of salt, and about 1/2 cup of the enchilada sauce. This keeps the filling moist.
- 3
Spread a thin layer of enchilada sauce over the bottom of a baking dish so the tortillas won't stick.
- 4
Warm the tortillas briefly (15 seconds each) so they roll without cracking. Working one at a time, spoon filling down the center, roll up snugly, and place seam-side down in the dish. Pack them in side by side.
- 5
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.