Entrée: Mexico – Enchiladas de Pollo (Chicken Enchiladas)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

2 cups (480 ml) cooked and shredded chicken breast, about 10 oz (280 g)
8 corn tortillas
2 cups (480 ml) red enchilada sauce
1 cup (100 g) shredded cheddar cheese
1 cup (100 g) shredded Monterey Jack cheese
1 small onion, finely chopped
1 tbsp (15 ml) vegetable oil
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

1. **Preheat and Prepare:** Preheat your oven to 350°F (175°C). In a small skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.

2. **Mix Filling:** In a large bowl, combine the shredded chicken, sautéed onions, half of the cheddar cheese, half of the Monterey Jack cheese, salt, and pepper. Mix well.

3. **Assemble Enchiladas:** Warm the corn tortillas in a dry skillet for a few seconds on each side to make them pliable. Then, fill each tortilla with about 2 tablespoons of the chicken mixture. Roll tightly and place seam-side down in a lightly greased baking dish.

4. **Pour Sauce and Cheese:** Pour the red enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining cheddar and Monterey Jack cheeses generously over the top.

5. **Bake:** Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

6. **Garnish and Serve:** Once baked, remove from the oven and let cool slightly before garnishing with fresh cilantro. Serve hot and enjoy your classic chicken enchiladas!