This recipe for Angela's Awesome Enchiladas is the perfect dish for any Mexican food lover. These enchiladas are loaded with flavor, using a combination of chicken, cheese, and spices. The sauce is made from scratch, giving it an authentic taste that will leave you wanting more. Whether you're serving these for dinner or bringing them to a potluck, everyone will be raving about how delicious they are.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (10 ounces) red enchilada sauce
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- 8-10 flour tortillas
- Optional toppings: diced tomatoes, cilantro, sliced avocado
Directions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and cook until softened, about 5 minutes.
- Add the chicken breasts to the skillet and season with cumin, chili powder, salt, and black pepper. Cook until the chicken is no longer pink in the center, about 10-12 minutes. Remove the chicken from the skillet and shred it using two forks.
- In a medium bowl, combine the shredded chicken, 1/4 cup of the enchilada sauce, and sour cream. Mix well.
- Spread a thin layer of the enchilada sauce on the bottom of a 9x13-inch baking dish.
- Place a tortilla on a flat surface and spoon about 1/4 cup of the chicken mixture onto the center. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
- Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them completely. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve the enchiladas hot, topped with diced tomatoes, cilantro, and sliced avocado if desired.
