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Chicken Enchiladas with Homemade Red Enchilada Sauce

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Delightful chicken enchiladas delivering warmth, flavor, and comfort, wrapped in soft tortillas and topped with homemade enchilada sauce.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 8 corn tortillas
  • 2 cups shredded cheese (cheddar or a Mexican blend)
  • 1 can (15 oz) red enchilada sauce
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Instructions

  1. Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
  2. Stir in the shredded chicken along with cumin, garlic powder, salt, and pepper. Cook for another 5 minutes.
  3. Warm the tortillas slightly to make them pliable. Fill each tortilla with the chicken mixture and a sprinkle of cheese, rolling them up tightly.
  4. Spread a little enchilada sauce on the bottom of a baking dish. Place the rolled enchiladas seam side down in the dish. Pour the remaining sauce over the top and sprinkle with remaining cheese.
  5. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes or until the cheese is bubbly.
  6. Garnish with chopped cilantro and serve immediately.

Notes

Use quality corn tortillas for the best flavor and texture. Don’t overfill the tortillas when rolling them.

Nutrition

Find it online: https://sousviderecipe.com/chicken-enchiladas-homemade-red-sauce-2/