This Mexican Chicken Enchiladas recipe is a classic dish made with tender chicken breast, enchilada sauce, cheese, and corn tortillas. It's a flavorful and comforting meal that's perfect for dinner with family or friends. The chicken is perfectly seasoned with a blend of Mexican spices, then wrapped in soft corn tortillas and smothered in a rich, tangy enchilada sauce. It's topped with a generous amount of cheese and baked until golden and bubbly.
Ingredients
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2 cups chicken breast
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10 pieces corn tortillas
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2 cups enchilada sauce
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1 cup cheddar cheese
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1 tbsp olive oil
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1 tsp cumin
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp chili powder
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1 tsp salt
cheese
Chicken
Mexican
Enchiladas
Main Course
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- short description
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Preheat oven to 375°F.
Season chicken with spices.
Cook chicken in olive oil.
Shred chicken and set aside.
Fill tortillas with chicken and cheese.
Roll tortillas and place in baking dish.
Top with enchilada sauce and cheese.
Bake for 20 minutes.
- detailed description
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Preheat your oven to 375°F.
Season the chicken breast with cumin, garlic powder, onion powder, chili powder, and salt.
Heat olive oil in a skillet over medium heat. Add the chicken and cook until no longer pink inside.
Shred the cooked chicken with two forks and set it aside.
Take a tortilla and fill it with a portion of the shredded chicken and a sprinkle of cheese. Roll it up tightly and place it seam side down in a baking dish.
Repeat with the remaining tortillas and chicken.
Pour the enchilada sauce over the rolled tortillas, making sure they are completely covered.
Sprinkle the remaining cheese on top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
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