Chicken Enchiladas
Serves 515 mins prep40 mins cook
These chicken enchiladas are bursting with flavor, featuring tender chicken cooked with spices and wrapped in tortillas, topped with cheese and enchilada sauce.
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What you need
Instructions
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!View original recipe