Creado con IA
Chicken Enchiladas
45 min Media
Ingredientes
4 Raciones
- cooked shredded chicken2 cups
- corn tortillas10 pieces
- enchilada sauce2 cups
- shredded Monterey Jack cheese1 cup
- shredded cheddar cheese1 cup
- diced onion1/2 cup
- chopped cilantro1/4 cup
- cumin1 teaspoon
- chili powder1 teaspoon
- Saltto taste
- Vegetable oilfor frying
Preparación
- 1
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- 2
In a large bowl, mix the cooked shredded chicken with 1 cup of enchilada sauce, the diced onion, cumin, chili powder, and salt to taste.
- 3
In a small skillet, heat a small amount of vegetable oil over medium heat. Lightly fry each tortilla for a few seconds on each side to make them pliable. Drain on paper towels.
- 4
Pour half of the remaining enchilada sauce on the bottom of a baking dish.
- 5
Fill each tortilla with the chicken mixture and a sprinkle of both Monterey Jack and cheddar cheese, reserving some cheese for topping. Roll up the tortillas and place them seam side down in the baking dish.
- 6
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
- 7
Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly.
- 8
Garnish with chopped cilantro before serving.
