Best Chicken Enchiladas: Easy, Cheesy Weeknight Favorite
fromcookingwithramsay.comcookingwithramsay.com/best-chicken-enchiladas
Juicy shredded chicken wrapped in warm tortillas, smothered in red enchilada sauce, and topped with melted cheese—this comforting Mexican-inspired dish is easy to make and packed with flavor.
Ingredients
Instructions
Preheat your oven to 375°F (190°C). <
p id=”instruction-step-2″>2. In a skillet over medium heat, warm the olive oil. Add chopped onion and sauté for 4–5 minutes until softened.
d=”instruction-step-3″>3. Stir in cumin, chili powder, salt, and pepper. Add shredded chicken and toss to coat evenly with the seasonings. Set aside.
d=”instruction-step-4″>4. Warm each tortilla in a dry skillet or microwave for about 20 seconds to make them more pliable.
d=”instruction-step-5″>5. Spread 1/2 cup of enchilada sauce in the bottom of a baking dish.
d=”instruction-step-6″>6. Fill each tortilla with the seasoned chicken mixture, roll tightly, and place seam-side down in the baking dish.
d=”instruction-step-7″>7. Pour the remaining enchilada sauce over the rolled tortillas, coating them completely.
d=”instruction-step-8″>8. Sprinkle shredded cheese evenly over the top of the enchiladas.
d=”instruction-step-9″>9. Bake for 20 minutes, or until the cheese is melted and bubbly.
d=”instruction-step-10″>10. Garnish with chopped cilantro and serve with sour cream if desired.
