Here is a detailed recipe for tasty chicken enchiladas:
Ingredients:
6-8 corn tortillas
2 chicken breasts, cooked and shredded
1 medium yellow onion, finely chopped
1 medium red bell pepper, finely chopped
1 tablespoon olive oil
2 cloves garlic, finely chopped
1 can (10 ounces) red enchilada sauce
1 cup chicken broth
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
2 cups shredded cheese (cheddar or Monterey Jack)
Fresh cilantro, finely chopped (for garnish)
Instructions:
Preheat the oven to 180°C (350°F).
In a large skillet, heat the olive oil over medium-high heat. Add the onion and bell pepper, and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
Add the shredded chicken to the pan, along with the chili powder, cumin, and paprika. Mix well so that the spices are evenly distributed.
Pour the chicken broth into the pan, followed by half of the enchilada sauce. Mix well and simmer for about 5 minutes.
In a baking dish, pour a thin layer of enchilada sauce. Take a tortilla and fill it with the chicken mixture, then roll it up and place it in the baking dish. Repeat with the remaining tortillas until the dish is full.
Pour remaining enchilada sauce over enchiladas and sprinkle with grated cheese.
Place the dish in the oven and bake for about 20 minutes, until the cheese is melted and golden brown.
Garnish enchiladas with chopped fresh cilantro before serving.
Bon appetit! Chicken enchiladas are delicious served with rice, black beans and a green salad.
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