Entree: United States – Texas – Chicken Enchiladas (Enchiladas de Pollo)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 5 min

Total 55 min

Ingredients

- 2 cups cooked shredded chicken, approx. 10 oz (280 g) total  
- 2 tbsp (30 ml) vegetable oil  
- 1 small onion, finely chopped  
- 2 cloves garlic, minced  
- 2 tsp (10 ml) ground cumin  
- 1 tsp (5 ml) dried oregano  
- 1/2 tsp (2.5 ml) smoked paprika  
- 2 cups (480 ml) red enchilada sauce (store-bought or homemade)  
- 8 corn tortillas, 6–7 inches (do not omit)  
- 2 cups (200 g) shredded cheddar or Monterey Jack cheese  
- 1/2 cup (120 ml) sour cream  
- 1/4 cup (60 ml) chopped fresh cilantro  
- Salt, to taste  
- Freshly ground black pepper, to taste  
- Cooking spray or 1 tbsp (15 ml) additional vegetable oil for pan-softening tortillas

Instructions

1. Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.  
2. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat; sauté the chopped onion until translucent, about 5 minutes. Add garlic, cumin, oregano, and smoked paprika; cook 30–45 seconds until fragrant. Stir in the shredded chicken, 1/2 cup (120 ml) enchilada sauce, and salt and pepper to taste; warm through and remove from heat.  
3. Briefly soften each tortilla in a hot skillet with a light spray or 1 tbsp (15 ml) oil for 10–15 seconds per side so they can roll without cracking. Keep warm under a kitchen towel.  
4. Pour 1/2 cup (120 ml) enchilada sauce into the bottom of the prepared dish. Spoon about 1/4 cup (60 ml) of the chicken mixture and 2 tbsp (15 g) cheese into each tortilla, roll snugly, and place seam-side down in the dish.  
5. Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle with remaining cheese. Bake uncovered for 20–25 minutes until sauce is bubbling and cheese is melted and slightly golden.  
6. Remove from oven; let rest 5 minutes. Dollop with sour cream and sprinkle with chopped cilantro before serving.