This is the first time I made enchiladas and they were a big hit with the family. I also served a nice garden side salad to go with them.
Chicken Enchiladas
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Mexican
Serves: 8
Ingredients
- ENCHILADA SAUCE:
- 1 tablespoon minced garlic
- 1-1/2 cups tomato sauce
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¾ cup chicken broth
- salt and pepper to taste
- FOR THE CHICKEN:
- 1 teaspoon olive oil
- 2 chicken breast cooked and shredded
- 1 can kidney beans ( of choice)
- 1 cup diced onion
- 1 tablespoon minced garlic
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ⅓ cup chicken broth
- ½ cup tomato sauce
- 8 flour tortillas
- 1 cup shredded sharp cheddar cheese
Instructions
- In a medium saucepan, add minced garlic, chili powder, cumin, chicken broth, tomato sauce, salt, and pepper. Bring to a boil. Reduce the heat to low and simmer for 5 to 10 minutes.
- Set aside until ready to use.
- Preheat oven to 400 degrees.
- Grease a 13 x 9-inch baking dish.
- Heat olive oil in a medium skillet over medium-high heat.
- Saute onions and garlic until soft.
- Add chicken, salt, cumin, oregano, chili powder, tomato sauce, chicken broth, and kidney beans.
- Cook 4 to 5 minutes. Remove from heat.
- Put ⅓ cup chicken mixture into each tortilla and roll it.
- Place in baking dish seam side down.
- Top with sauce and then top with cheese.
- Cover with aluminum foil and bake for 20 to 25 minutes.
- Cool for 5 minutes and serve.