Entree: United States – Texas – Chicken Enchiladas (Rolled corn tortillas filled with shredded chicken and cheese, baked in a chile-enriched sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 2 cups (480 ml) enchilada sauce
- 2 cups (480 ml) cooked shredded chicken, approx. 10 oz (280 g) total
- 12 corn tortillas
- 2 cups (200 g) shredded cheddar cheese
- 1 cup (115 g) shredded Monterey Jack cheese
- 1 small onion, finely chopped (about 1 cup / 150 g)
- 2 tbsp (30 ml) vegetable oil
- 2 cloves garlic, minced
- 1/4 cup (15 g) chopped fresh cilantro
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) chili powder
- Salt and black pepper to taste
- Sour cream and sliced green onions for serving (optional)

Instructions

1. Heat oil in a skillet over medium heat, sauté chopped onion until translucent, add garlic, cumin and chili powder and cook 30 seconds; stir in shredded chicken, 1/2 cup (120 ml) enchilada sauce and cilantro, season with salt and pepper and cook until heated through. Warm tortillas until pliable, dip each briefly in remaining enchilada sauce, fill with about 2 tbsp (30 ml) of the chicken mixture and a sprinkle of cheeses, roll and place seam-side down in a 9x13 inch (23x33 cm) baking dish.
2. Pour remaining sauce over rolled enchiladas, sprinkle with remaining cheeses and bake in a preheated 375°F (190°C) oven 20–25 minutes until bubbly; let rest 5 minutes, then serve with sour cream and green onions.