Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). In a skillet over medium heat, sauté the onion and garlic until soft, about 5 minutes. Add the cumin, chili powder, salt, and pepper, and cook for another minute to bloom the spices.
- Stir in the shredded chicken and half of the enchilada sauce. Let it simmer for a few minutes until the flavors meld together. Remove from heat.
- Warm the tortillas in the microwave or on a skillet to make them pliable. Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll tightly, and place seam-side down in a greased 9x13 inch baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, spreading evenly. Sprinkle the shredded cheese over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Let it cool for a few minutes, then garnish with fresh cilantro and serve with sour cream on the side.
Notes
Chef's Tips:
• For a spicier version, add diced jalapeños to the chicken mixture
• Avoid overfilling the tortillas to prevent them from breaking
• Serve with a side of Mexican rice or a simple salad for a complete meal
Food Safety:
• Ensure chicken is cooked to an internal temperature of 165°F (74°C)
• Refrigerate leftovers within two hours of cooking