Chicken Enchiladas
Chicken Enchiladas
Corn tortillas rolled around seasoned shredded chicken, smothered in red enchilada sauce and melted cheese, then baked.
Step-by-Step Instructions
Boil and shred chicken breast.
Heat olive oil in a pan, sauté diced onion and garlic paste, then stir in cumin powder, chili powder, tomato sauce, and salt to form enchilada sauce.
Mix shredded chicken with half of the sauce.
Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in a baking dish.
Pour remaining sauce over tortillas, sprinkle with shredded cheddar cheese, and bake at 190°C for 20 minutes.
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