Entree: United States – Texas – Classic Tex-Mex Chicken Enchiladas

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 27 min

Total 42 min

Ingredients

- 2 cups (480 ml) cooked shredded chicken, approx. 10 oz (280 g) total
- 12 corn tortillas
- 2 cups (480 ml) red enchilada sauce (store-bought or homemade)
- 2 cups (200 g) shredded cheddar or Monterey Jack cheese
- 1 cup (240 ml) finely chopped onion
- 2 cloves (6 g) garlic, minced
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) chili powder
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 1/2 cup (120 ml) sour cream (optional, for serving)
- Fresh cilantro for garnish

Instructions

1. Preheat oven to 375°F (190°C). In a skillet, heat 1 tbsp (15 ml) oil over medium heat; sauté onion 4–5 minutes until soft, add garlic, cumin, chili powder and cook 30 seconds. Stir into shredded chicken and season with salt and pepper.
2. Warm tortillas in a dry skillet or wrapped in foil in the oven to make them pliable. Spoon about 2 tbsp (30 ml) enchilada sauce into the bottom of a 9x13-inch (23x33 cm) baking dish to prevent sticking.
3. Assemble enchiladas: dip each tortilla briefly in enchilada sauce, fill with ~3 tbsp (45 ml) of the chicken mixture and 2 tbsp (15 g) cheese, roll and place seam-side down in the dish.
4. Pour remaining sauce over enchiladas, sprinkle with remaining cheese, cover loosely with foil and bake 15 minutes; uncover and bake 5–7 minutes until cheese is bubbly.
5. Garnish with cilantro and serve with sour cream if desired.