Entree: United States – Texas – Chicken Enchiladas

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 5 min

Total 50 min

Ingredients

- 2 cups cooked shredded chicken, approx. 10 oz (280 g) total
- 12 corn tortillas
- 3 cups (720 ml) canned enchilada sauce
- 1 cup (240 ml) chicken broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (10 g) ground cumin
- 1 tbsp (8 g) chili powder
- 1 tsp (6 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 cups (8 oz / 225 g) shredded cheddar or Monterey Jack cheese
- 1/2 cup (120 ml) sour cream (optional, for serving)
- 1/4 cup (15 g) chopped fresh cilantro (optional, for garnish)

Instructions

1. Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
2. In a skillet over medium heat, warm 2 tbsp (30 ml) oil; sauté 1 chopped onion until softened, 5–6 minutes. Add 3 minced garlic cloves, 2 tsp (10 g) cumin, 1 tbsp (8 g) chili powder and cook 30 seconds until fragrant.
3. Stir in 2 cups (480 ml) enchilada sauce and 1 cup (240 ml) chicken broth; simmer 3–4 minutes. Remove from heat and fold in 2 cups cooked shredded chicken, 1 tsp (6 g) salt, and 1/2 tsp (2 g) pepper.
4. Warm tortillas briefly in a dry skillet or wrapped in a damp towel in the microwave to make them pliable. Spoon about 1/4 cup (60 ml) chicken mixture onto each tortilla, roll tightly, and place seam-side down in the prepared dish.
5. Pour remaining 1 cup (240 ml) enchilada sauce evenly over the rolled enchiladas. Sprinkle 2 cups (8 oz / 225 g) shredded cheese over the top.
6. Bake 15–20 minutes until heated through and cheese is melted and bubbly. If desired, broil 1–2 minutes to brown the cheese—watch closely.
7. Let rest 5 minutes, garnish with 1/4 cup (15 g) chopped cilantro and serve with 1/2 cup (120 ml) sour cream on the side.