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Mexican Chicken Enchiladas

Servings: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

  • 2 pieces Chicken breasts
  • 1.5 cups Enchilada Sauce
  • 1.5 cups Mexican blend cheese
  • 8 pieces Small corn tortillas
  • 1 piece Onion
  • 1 piece Green bell pepper
  • 2 pieces Garlic Cloves
  • A handful fresh sprigs Cilantro
  • 2 tablespoons Olive oil
  • To taste Salt
  • To taste Black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease a baking dish.
  2. In a skillet over medium heat, cook the chicken breasts in olive oil until no longer pink inside. Then, shred the chicken and set it aside.
  3. In the same skillet, sauté the diced onion, green bell pepper, and minced garlic until soft and fragrant.
  4. Add the shredded chicken, half of the enchilada sauce, and 1 cup of the cheese to your vegetable mixture, stirring well to combine. Season with salt and pepper.
  5. Warm the tortillas in the microwave for about 20 seconds until they become pliable, then fill each with an equal amount of the chicken mixture.
  6. Roll up the tortillas and place them seam side down in the greased baking dish.
  7. Pour the remaining enchilada sauce over the assembled enchiladas, then sprinkle with the remaining cheese.
  8. Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
  9. Garnish with fresh cilantro before serving. Enjoy your Mexican Chicken Enchiladas hot!