Enchiladas are a classic of Mexican cuisine that conquers palates worldwide. This dish consists of corn tortillas that are filled with chicken, cheese, or beans, rolled up, and bathed in a red or green sauce, then gratinated with cheese. Its origin dates back to pre-Hispanic times, when the Mexicas already prepared tortillas stuffed with chili and fish.
This easy red chicken enchilada recipe is perfect for a weeknight dinner or for sharing at a casual gathering. With simple ingredients and a clear step-by-step, anyone can achieve a delicious result. The touch of sour cream and fresh cilantro gives an ideal balance between creamy and fresh.
Moreover, enchiladas are very versatile: you can vary the filling (beef, beans, cheese) or the sauce (green, mole). If you are looking for comforting, flavorful food with a festive touch, this recipe is for you.
Prep
30 min
Servings
4
Preheat your oven to 350°F (175°C).
In a skillet, heat the vegetable oil over medium heat. Add the diced onions and sauté for 2-3 minutes until they become translucent.
Add the shredded chicken to the skillet and season with salt and pepper. Cook for a few minutes until the chicken is heated through.
Warm the corn tortillas in a microwave or on a griddle for about 20 seconds to make them pliable.
Take a tortilla, spoon some of the chicken mixture onto it, and roll it up tightly. Place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
Pour the red enchilada sauce evenly over the rolled tortillas in the baking dish.
Sprinkle the grated cheese over the top of the enchiladas.
Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
Remove from the oven and let cool slightly.
Garnish your enchiladas with chopped cilantro and a dollop of sour cream.
Serve your delicious enchiladas hot and enjoy!
