Chicken Enchilada Recipe

Chicken Enchilada Recipe

Alright, this would be the cheesy, spicy, rolled-up cousin of comfort food. Warm spices, sautéed vegetables, tender shredded chicken, and a generous amount of saucy goodness make up these chicken enchiladas. Everyone is vying for seconds of that Mexican-inspired weeknight supper—it's so comforting and incredibly popular.

Ingredients

• 2 cups cooked shredded chicken
• 1 cup enchilada sauce
• 8 small corn tortillas
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup diced onions
• 1/2 cup chopped bell peppers
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Directions

1. Set the oven temperature to 375°F, or 190°C.
2. Add the bell peppers and diced onions to a skillet and cook in olive oil until fragrant and soft.
3. Add the shredded chicken, salt, pepper, cumin, and garlic powder. Cook for a few more minutes until everything is heated through and well combined.
4. Use a skillet or microwave to warm your corn tortillas just enough to make them pliable.
5. To keep things saucy and stop them from sticking, brush the bottom of your baking dish with a small amount of enchilada sauce.
6. Place each tortilla seam-side down in the dish after filling it with the chicken mixture and rolling it up.
7. Cover with the remaining enchilada sauce and top with cheese (please!).
8. Bake, covered with foil, for 20 minutes. After taking off the foil, continue baking for ten more minutes, or until golden and bubbling.
9. Serve hot, garnished with fresh cilantro!