Ingredients
- 2 cups shredded chicken (breast or thighs)
- 1 cup queso cheese
- 6 flour tortillas
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup salsa
- Fresh cilantro for garnish
- Sour cream or Greek yogurt for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté chopped onions in oil until translucent, then add minced garlic.
- Incorporate bite-sized chicken pieces, season with spices, and cook until golden.
- Shred the chicken once cool.
- Mix shredded chicken with queso cheese and a splash of salsa.
- Take a tortilla, fill with chicken mixture, and roll tightly.
- Lay the enchilada seam-side down in a greased baking dish.
- Repeat until dish is full.
- Pour salsa over enchiladas, then top with more queso and shredded cheese.
- Bake covered with foil for 20 minutes, then uncovered for another 10-15 minutes.
- Serve garnished with cilantro and a dollop of sour cream.
Notes
For a vegetarian option, substitute chicken with sautéed mushrooms or black beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian