Mexican Enchiladas
Warm, comforting corn tortillas rolled around savory shredded chicken, smothered in rich red enchilada sauce and melted cheese.
Ingredients
- •2 cups cooked shredded chicken (300g)
- •8 corn tortillas
- •2 cups red enchilada sauce (480ml)
- •1.5 cups shredded dairy-free cheddar or mozzarella style cheese (150g)
- •1 small onion, finely diced
- •2 tablespoons vegetable oil
- •1 teaspoon ground cumin
- •1 teaspoon garlic powder
- •0.5 teaspoon salt
- •0.25 cup fresh cilantro, chopped (for garnish)
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- 2
Heat one tablespoon of vegetable oil in a skillet over medium heat and sauté the diced onion until translucent and tender.
- 3
Add the shredded chicken, ground cumin, garlic powder, and salt to the skillet, stirring until heated through, then remove from heat.
- 4
Pour half a cup of the red enchilada sauce into the bottom of the prepared baking dish and spread it evenly.
- 5
Briefly warm the corn tortillas in a dry skillet or microwave so they become pliable and do not tear when rolled.
- 6
Spoon a portion of the chicken mixture and a little cheese down the center of each tortilla, roll them up tightly, and place them seam-side down in the baking dish.
- 7
Pour the remaining red enchilada sauce evenly over the rolled tortillas, ensuring they are well covered, and top with the remaining shredded cheese.
- 8
Bake in the preheated oven for 20 minutes, or until the sauce is bubbly and the cheese substitute is melted and lightly golden.
- 9
Garnish with freshly chopped cilantro before serving warm.
💡 Chef tips
- To prevent corn tortillas from breaking, brush them lightly with oil and warm them in a hot skillet for 10 seconds per side.
- You can assemble these enchiladas up to a day in advance, cover them tightly, and store them in the refrigerator until ready to bake.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
✅ How it should turn out
The finished enchiladas should be piping hot with a bubbly, savory sauce, tender rolled tortillas, and a deliciously melted cheesy topping.