Enchiladas Recipe
Three enchiladas topped with sauce and cheese.
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Ingredients
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Enchiladas Filling
Enchilada Sauce
Garnish
Method
Preparation of Enchiladas Filling
Prepare the Filling
In a large bowl, combine shredded chicken, refried beans, chopped onion, and half of the grated cheese. Mix well.
Soften Tortillas
In a dry skillet over medium heat, warm each corn tortilla for about 30 seconds on each side until pliable.
Making Enchilada Sauce
Cook the Sauce
In a saucepan, heat olive oil over medium heat. Stir in chili powder and cook for 1 minute.
Add Tomato Sauce
Add canned tomato sauce, garlic powder, cumin, salt, and pepper. Stir well and simmer for 10 minutes until thickened.
Assembling Enchiladas
Fill the Tortillas
Take a warmed tortilla and place about 1/3 cup of the filling mixture in the center. Roll it up tightly and place seam-side down in a baking dish.
Repeat
Repeat the process with the remaining tortillas and filling.
Add Sauce and Cheese
Pour the enchilada sauce evenly over the rolled enchiladas, then sprinkle remaining grated cheese on top.
Baking Enchiladas
Bake
Preheat the oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes until the cheese is melted and bubbly.
Garnishing and Serving
Garnish
Once out of the oven, let cool for a few minutes. Top with sour cream and chopped cilantro before serving.
