An enchilada is a corn or flour tortilla often filled with chicken, covered with a pepper sauce or salsa, and lots of cheese on top! Feel free to experiment filling these with different meats and vegetables, too. It’s a Mexican favorite that the kids will love at the dinner table.
Chicken Enchiladas Recipe
These enchiladas are filled with chicken and topped with lots of cheese!
Ingredients
Chicken Enchiladas Ingredients
- 2 tablespoons canola oil
- 2 tablespoons red onion chopped
- 1 1/2 tablespoons Garlic chopped
- 1 teaspoon chili powder or to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1 bay leaf
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons tomato paste
- 2 cups Tomato sauce
- 1 teaspoon white sugar
- 1/2 cube chicken bouillon
- Salt to taste
- ground black pepper to taste
- 2 tablespoons canola oil
- 1 tablespoon Garlic chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1 bay leaf
- 400 Grams Chicken Breast cut into 3/4 inch cubes
- 2 teaspoons green finger chilies (siling pangsigang) Optional
- 1/2 Cup Tomato sauce
- Salt to taste
- ground black pepper to taste
- 4 Flour tortillas large
- 1 1/2 cups tomatoes chopped and deseeded
- 3/4 cups cheddar cheese shredded
- 3/4 cups Monterey Jack cheese shredded
- cilantro for garnish
Instructions
- Prepare the sauce: Heat oil in a saucepan over medium heat, sauté onions, garlic, and all the dried herbs & spices. Add the tomato paste and continue to sauté for 1-2 minutes. Add the tomato sauce and allow to simmer for 5 minutes, mix well. Add the sugar, bouillon cube and season to taste with salt and pepper. Set aside.
- Heat oil over medium high heat, sauté onions, garlic, and spices. Add chicken cubes and sili and cook for 3-4 minutes. Add tomato sauce, mix well and season to taste with salt and pepper. Set aside.
- Prepare a rectangular baking pan, pour a few tablespoons of sauce on the bottom of the pan. Preheat oven to 350°F. Lightly brush both sides of each tortilla with the sauce.
- Divide the filling into four portions. Place a portion of chicken filling at the center of each tortilla then roll and place each tortilla on the baking pan, seam side down. Pour the rest of the sauce over the tortillas. Sprinkle tomatoes and grated cheese on top.
- Bake, uncovered, for 10-15 minutes or until cheese is melted and slightly brown on top. Garnish with chopped cilantro.
Tried this recipe?Let us know how it was!
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