Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 enchiladas
Cuisine: Mexican Inspired
Ingredients: 3 tablespoons vegetable oil or olive oil; 1 medium onion (225 g), diced; 1/2 teaspoon salt, plus more to taste; 1/4 teaspoon ground black pepper, plus more to taste; 5 garlic cloves, minced; 1½ lb (675 g) cooked shredded chicken breast; 8 large 8-inch flour tortillas; 3 cups (340 g) shredded Mexican-blend cheese; 1 batch homemade enchilada sauce or 2 (10 oz) cans, divided; Sour cream, cilantro, avocado or sliced green onions, optional for serving

Method

11 steps

Preheat the oven to 350°F (175°C). Lightly grease a 9 x 13-inch baking dish.
Heat the oil in a large frying pan over medium-high heat.
Add the onion, salt and black pepper. Cook for approximately 5 minutes, stirring frequently, until softened.
Add the garlic and cook for 1 minute, until fragrant.
Add the shredded chicken and 1/3 cup enchilada sauce. Cook for 2–3 minutes, until heated through, then adjust the seasoning.
Spoon a little enchilada sauce over each tortilla.
Divide the chicken mixture evenly among the tortillas and add 2–3 tablespoons cheese to each.
Roll the tortillas tightly and arrange them seam-side down in the prepared baking dish.
Spoon the remaining enchilada sauce over the tortillas and scatter over the remaining cheese.
Bake for 20–30 minutes, until the cheese has melted and the enchiladas are piping hot in the centre.
Add any desired toppings and serve.

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