Chicken Enchiladas
Tender seasoned chicken and onion are rolled in soft tortillas with enchilada sauce, then baked under melted cheddar for a cozy, family-friendly dinner.
Prep: 20 min · Cook: 35 min · Yield: 6 · Method: Oven
Ingredients
- 1.5 pounds chicken breasts, boneless, skinless
- 1 medium yellow onion
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 3 cups enchilada sauce
- 12 8-inch tortillas flour tortillas
- 2 cups sharp cheddar cheese
- 1 cup sour cream
Cooking instructions
- Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with cooking spray or a little oil. (about 5 min) — 375°F
- Slice the onion. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. (about 5 min) — Medium heat
- Add the chicken, chili powder, cumin, garlic powder, salt, and 1 cup of the enchilada sauce. Cover and simmer, turning the chicken once, until the thickest part reaches 165°F, 12 to 16 minutes. (about 16 min) — 165°F
- Transfer the chicken to a bowl and shred it with two forks. Stir in the softened onion and 1/2 cup of the cooking sauce from the skillet. (about 5 min) — —
- Spread 1/2 cup of the remaining enchilada sauce over the bottom of the baking dish. Warm the tortillas briefly in the microwave, covered with a damp paper towel, so they are flexible. (about 2 min) — —
- Fill each tortilla with about 1/3 cup chicken mixture, roll it tightly, and place it seam-side down in the dish. Pour the remaining enchilada sauce over the tortillas and sprinkle evenly with cheddar. (about 8 min) — —
- Cover with foil and bake for 20 minutes. Remove the foil and bake 5 to 10 minutes more, until the cheese is melted and the sauce is bubbling. (about 30 min) — 375°F
- Rest the enchiladas for 5 minutes. Serve with sour cream. (about 5 min) — —