Deliciously Easy Chicken enchiladas
My favorite chicken enchilada recipe made with homemade authentic red enchilada sauce. Corn tortillas stuffed with spiced shredded chicken, cheese, and homemade red sauce. Seriously delicious!
Servings Prep Time
8enchiladas 15minutes
Cook Time
50minutes
Servings Prep Time
8enchiladas 15minutes
Cook Time
50minutes
Ingredients
Instructions
  1. Pre-heat oven 350 degrees. Lightly grease a baking pan (I used 8×8).
  2. Place chicken in a medium stock pot. Pour enough water to just cover the chicken. Add the half onion, bay leaf, and season it with salt. Bring to a boil and then lower the heat to a simmer. Simmer the chicken for 20 minutes.
  3. Remove the chicken from the pot and shred it. Take the half onion that is left along with the onion used to cook the chicken and finely chop it. In a medium sauce pan, heat up oil on medium high heat. Add the onions, cook till soften and slightly golden brown. Add the minced garlic saute for 20 seconds. Add the cumin, chili powder, and oregano. Saute the spices for 20 seconds and then add the shredded chicken. Give everything a good mix and season to taste. Let the mixture cook for 2-3 minutes. Turn off the heat and keep chicken mixture aside.
  4. In the same pan heat the enchilada sauce until its hot. Take each corn tortilla and quickly warm it through on a skillet or over a gas burner.
  5. Pour 1/2 cup of enchilada sauce on the bottom of the pan.
  6. Take each toasted tortilla, smear a tbsp of sauce, add some chicken, cheese, and roll it up. Place each one seam side down on the prepared baking dish. Continue till all the tortillas are stuffed and rolled up.
  7. Pour the remaining sauce, Sprinkle with remaining cheese, and bake for 20-25 minutes or till the cheese is melted and golden brown.
  8. Garnish with slices of avocado and freshly chopped cilantro.