🍳
Fresh Homemade Recipe
non_veg
Mexican
Chicken Enchiladas
Corn tortillas rolled around seasoned shredded chicken, smothered in red enchilada sauce and melted cheese, then baked.
Total Time
40 mins
Difficulty
Easy
Servings
3
Step-by-Step Instructions
1
Boil and shred chicken breast.
2
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.
3
Mix shredded chicken with half of the sauce.
4
Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in a baking dish.
5
Pour remaining sauce over tortillas, sprinkle with shredded cheddar cheese, and bake at 190°C for 20 minutes.
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