These chicken enchiladas are bursting with flavor, featuring tender chicken cooked with spices and wrapped in tortillas, topped with cheese and enchilada sauce.
1: Add olive oil to a pan. Cook onions and garlic until softened.
2: Add in chili powder, cumin, and sugar. Stir and cook until fragrant. Add in tomato sauce, water, tomato, and tomato paste. Stir until evenly combined.
3: Nestle chicken into tomato mixture. Cover with a lid for about 15 minutes. Cut a piece in half to see if it’s done. 15 minutes is usually good enough.
4: Place a strainer in a large bowl and pour entire contents of pan into the strainer. Stir the contents in the strainer until all liquid falls into the bowl on the bottom.
5: Move chicken to a bowl and shred it. Once shredded, add 1/2 cup enchilada sauce, 1 cup cheese, and 1/4 cup cilantro. Stir to combine.
6: Fill tortillas with about 1/3 cup of the chicken mixture. Repeat until all chicken is used.
7: Place enchiladas into pan. Spray with olive oil. Place in oven at 425°F for 7 minutes, until golden brown. Remove and cover with enchilada sauce, cheese, and cilantro. Cover with foil and place back into oven, lowering temperature to 400°F. Bake for an additional 20 minutes.
8: Enjoy!
