Chicken Enchiladas

Chicken Enchiladas—a dish that captures the essence of traditional Mexican flavors. Imagine tender shredded chicken wrapped in corn tortillas, smothered in a rich and savory enchilada sauce, and topped with melted cheese.


For the Enchilada Filling:
  • 2 cups shredded cooked chicken
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • 1 cup black beans (optional)
For the Enchilada Sauce:
  • 2 cups tomato sauce
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • Salt to taste
For Assembly:
  • Corn tortillas
  • Shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro for garnish
  • Sliced jalapeños for a spicy kick (optional)


  1. Prepare the Enchilada Filling:
    1. In a skillet, sauté chopped onions and garlic until softened. Add shredded chicken, ground cumin, chili powder, salt, and black pepper. Mix well and cook until the flavors meld together. If using, add black beans and cook until heated through.
  2. Make the Enchilada Sauce:
    1. In a saucepan, combine tomato sauce, ground cumin, chili powder, paprika, and salt. Simmer over low heat until the sauce thickens slightly.
  3. Assemble the Enchiladas:
    1. Preheat your oven to 375°F (190°C). Dip each corn tortilla in the enchilada sauce, ensuring it’s fully coated. Place a portion of the chicken filling in the center, roll it up, and place it seam-side down in a baking dish.
  4. Top with Cheese and Sauce:
    1. Sprinkle shredded cheese over the rolled enchiladas and pour the remaining enchilada sauce on top.
  5. Bake to Perfection:
    1. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
  6. Garnish and Serve:
    1. Garnish with fresh cilantro and sliced jalapeños if you like it spicy. Serve the Authentic Chicken Enchiladas hot, allowing the bold flavors of Mexico to shine on your plate.

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