A traditional Mexican dish made with corn tortillas, stuffed with a savory filling, and topped with a rich and flavorful sauce.
Preparation time
20min
Cooking time
20min
Ingredients
6 Servings
- 200 g cheddar cheese
- 500 g chicken breast
- 250 ml chicken broth
- 2 tsp chili powder
- 12 corn tortillas
- 1 tsp cumin powder
- 20 g fresh cilantro
- 2 garlic cloves
- 1 onion
- 100 g sour cream
- 400 g tomato sauce
- 2 tbsp vegetable oil
Directions
Step 1
Preheat oven to 180°C (350°F).
Step 2
In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent.
Step 3
Add the minced garlic, cumin powder, and chili powder. Stir for about 1 minute until fragrant.
Step 4
Pour in the tomato sauce and chicken broth. Simmer for 10 minutes, stirring occasionally.
Step 5
Add the shredded chicken to the sauce and mix well. Let it cook for another 5 minutes.
Step 6
Warm the corn tortillas in a microwave or on a skillet to make them pliable.
Step 7
Fill each tortilla with a portion of the chicken mixture and roll it up. Place the rolled tortillas seam-side down in a baking dish.
Step 8
Pour the remaining sauce over the enchiladas and sprinkle the grated cheddar cheese on top.
Step 9
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Step 10
Serve the enchiladas hot, topped with sour cream and chopped fresh cilantro.