Chicken Enchiladas II - A Delicious Mexican Dish

Chicken Enchiladas II is a classic Mexican dish that is loved by many. This recipe features tender shredded chicken, wrapped in corn tortillas and smothered in a savory red enchilada sauce. It is then topped with melted cheese and baked until golden and bubbly. This dish is perfect for a weeknight dinner or for entertaining guests. The combination of flavors and textures in these enchiladas will leave your taste buds craving for more. It is a must-try recipe that will surely become a family favorite.

Ingredients

• 2 cups cooked and shredded chicken
• 1 cup diced onion
• 1 cup diced bell pepper
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 can (10 ounces) red enchilada sauce
• 1/2 cup sour cream
• 1/2 cup chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 corn tortillas
• 2 cups shredded Mexican blend cheese
• Chopped fresh cilantro, for garnish
• Sliced jalapenos, for garnish

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the vegetable oil over medium heat.
3. Add the diced onion, bell pepper, and minced garlic. Cook until the vegetables are softened and the onion is translucent.
4. Add the shredded chicken to the skillet and mix well.
5. In a separate bowl, combine the red enchilada sauce, sour cream, chicken broth, ground cumin, chili powder, salt, and black pepper. Stir until well combined.
6. Pour half of the enchilada sauce mixture into the skillet with the chicken and vegetables. Mix well to coat the chicken.
7. Warm the corn tortillas in a dry skillet or in the microwave until pliable.
8. Spoon a generous amount of the chicken mixture onto each tortilla and roll it tightly. Place the rolled enchiladas seam-side down in a greased baking dish.
9. Pour the remaining enchilada sauce over the rolled enchiladas, making sure they are fully covered.
10. Sprinkle the shredded cheese evenly over the top of the enchiladas.
11. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
12. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
13. Garnish with chopped fresh cilantro and sliced jalapenos, if desired.
14. Serve hot and enjoy!

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