Mexican Enchiladas
These classic red enchiladas feature tender shredded chicken rolled in warm corn tortillas and smothered in a rich, savory homemade chili sauce.
Ingredients
- •12 corn tortillas
- •2 cups cooked chicken breast, shredded
- •2 cups red enchilada sauce (ensure kosher certified)
- •1/2 cup white onion, finely diced
- •1/4 cup fresh cilantro, chopped
- •2 tablespoons vegetable oil
- •1 teaspoon ground cumin
- •1/2 teaspoon garlic powder
- •Salt and black pepper to taste
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- 2
In a medium bowl, mix the shredded chicken with half of the diced onion, cumin, garlic powder, salt, and pepper.
- 3
Heat the vegetable oil in a small skillet over medium heat. Quickly dip each tortilla into the oil for 5 seconds per side to soften, then drain on paper towels.
- 4
Pour about 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish to coat the surface.
- 5
Place a generous spoonful of the chicken mixture into the center of each tortilla, roll them tightly, and place them seam-side down in the baking dish.
- 6
Pour the remaining enchilada sauce evenly over the rolled tortillas.
- 7
Bake for 20 minutes until the sauce is bubbling and the edges of the tortillas are slightly crisp.
- 8
Garnish with the remaining diced onion and fresh cilantro before serving.
💡 Chef tips
- To make ahead, assemble the enchiladas in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking.
- If you prefer a softer texture, cover the baking dish with aluminum foil for the first 15 minutes of baking.
- You can substitute the chicken with shredded beef or cooked black beans for a different protein profile.
✅ How it should turn out
The finished enchiladas should be perfectly tender, fragrant with the aroma of toasted chilis and cumin, and offer a balanced, savory bite with a slight tang from the sauce.