Good reasons to make chicken enchiladas
This recipe is great because it uses simple ingredients you can find in any local supermarket. You can use leftover roast chicken or a rotisserie chicken to save time. Making chicken enchiladas at home allows you to control the level of spice. It is a filling meal that pairs well with a side of rice or a fresh salad.
Follow these 4 steps for chicken enchiladas
Prepare filling: Heat oil in a large pan and fry the chopped onion and pepper until soft. Add the shredded chicken and cumin then stir to combine everything. Cook for a few minutes until the chicken is hot through.
Fill tortillas: Lay the tortillas out on a flat surface. Divide the chicken mixture evenly between them and add a small handful of cheese to each one. Roll the tortillas up tightly to keep the filling inside.
Add sauce: Place the rolled tortillas seam side down into a large baking dish. Pour the enchilada sauce over the top ensuring every part of the tortilla is covered. Sprinkle the remaining cheese over the sauce.
Bake dish: Put the dish into a preheated oven at 180 degrees. Bake for 20 minutes until the sauce is bubbling and the cheese has melted. Serve your chicken enchiladas hot with a spoonful of sour cream.
Good advice for chicken enchiladas
Use corn tortillas if you want a more authentic texture, though flour tortillas are easier to roll without breaking. If you find the sauce too spicy, you can mix it with a little sour cream before pouring it over. Always ensure you grease your baking dish, so the tortillas do not stick to the bottom.
To get a nice golden crust on your chicken enchiladas, bake them on the top shelf of the oven. You can also add black beans or sweetcorn to the filling for extra texture. Letting the dish sit for five minutes after baking makes it much easier to serve.
You might also enjoy
fish burger,
beef meatballs or
lemon cake.
