Lindas Enchiladas

Linda’s Enchiladas are a flavorful fiesta on a plate! Savory chicken, aromatic spices, and creamy cheese come together in a delicious, tortilla-wrapped bundle.

This comforting dish is sure to become a family favorite, and with its easy-to-follow recipe, you’ll be enjoying these tasty treats in no time.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 can (10 ounces) of enchilada sauce
• 8-10 corn tortillas
• 1 teaspoon of ground cumin
• 1 teaspoon of paprika
• 1/2 teaspoon of cayenne pepper (optional)
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 cup of shredded Monterey Jack cheese
• 1 cup of shredded Cheddar cheese
• 1/4 cup of chopped fresh cilantro
• Vegetable oil for brushing tortillas

Instructions

Preheat your oven to 375°F (190°C).

In a large skillet, heat a couple of tablespoons of vegetable oil over medium-high heat.

Add the chicken and cook until browned, about 5-7 minutes.

Remove the chicken from the skillet and set it aside.

In the same skillet, add the diced onion and cook until it’s translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute.

Add the cumin, paprika, cayenne pepper (if using), salt, and black pepper to the skillet and cook for 1 minute, stirring constantly.

Add the can of enchilada sauce to the skillet and bring it to a simmer.

Let it cook for 2-3 minutes or until it’s heated through.

In a large bowl, combine the cooked chicken, enchilada sauce mixture, and chopped cilantro.

Stir until the chicken is well coated.

In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.

This will make them more pliable and easier to roll.

To assemble the enchiladas, lay a tortilla flat and spoon some of the chicken mixture onto the center of the tortilla.

Sprinkle some of the Monterey Jack and Cheddar cheese on top of the chicken mixture.

Roll the tortilla up tightly and place it seam-side down in a 9×13 inch baking dish.

Repeat with the remaining tortillas and chicken mixture.

Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with the remaining cheese.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.

Remove the dish from the oven and let it cool for a few minutes before serving.

Notes

This recipe makes 6 servings, so feel free to adjust the ingredient quantities if you need more or less.

Use a high-quality enchilada sauce for the best flavor.

You can also make your own enchilada sauce from scratch if you prefer.

If you like a little heat in your enchiladas, don’t skip the cayenne pepper.

If you’re not a fan of spicy food, omit it or reduce the amount to your taste.

To make the recipe more substantial, add some sautéed veggies like bell peppers, mushrooms, or zucchini to the chicken mixture.

Warm tortillas are essential for easy rolling.

If you skip this step, your tortillas might crack or break.

To prevent the cheese from pooling at the bottom of the baking dish, sprinkle it evenly over the rolled tortillas.

Let the enchiladas rest for a few minutes before serving.

This allows the cheese to set and the flavors to meld together.

Nutrional Value

• Calories: 420
• Total Fat: 22g
• + Saturated Fat: 10g
• Cholesterol: 80mg
• Sodium: 450mg
• Total Carbohydrates: 24g
• + Dietary Fiber: 4g
• + Sugars: 6g
• Protein: 33g