These quick and flavorful chicken enchiladas are perfect for a weeknight dinner. Made with tender chicken, melted cheese, and smothered in a savory sauce, they are sure to please the whole family. With a preparation time of just 30 minutes, you can have a satisfying and delicious meal on the table in no time.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup shredded cheddar cheese
- 8 flour tortillas
- 1 can (10 oz) red enchilada sauce
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: sour cream, diced tomatoes, chopped cilantro
Directions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the onion, bell pepper, and garlic. Sauté until the vegetables are softened, about 5 minutes.
- Season the chicken breasts with cumin, chili powder, salt, and pepper. Push the vegetables to one side of the skillet and add the chicken. Cook the chicken until it is cooked through and no longer pink in the center, about 8-10 minutes per side. Remove from the skillet and let it cool for a few minutes.
- Shred the cooked chicken using two forks. Place the shredded chicken in a medium-sized bowl and add half of the enchilada sauce. Mix well to combine.
- Warm the flour tortillas in the microwave for a few seconds to make them pliable. Spoon the chicken mixture onto each tortilla and roll them up tightly. Place the rolled enchiladas in a greased 9x13-inch baking dish.
- Pour the remaining enchilada sauce over the rolled enchiladas, making sure they are well coated. Sprinkle the shredded cheddar cheese evenly over the top.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve the enchiladas hot, garnished with optional toppings like sour cream, diced tomatoes, and chopped cilantro.
