These easy chicken enchiladas combine tender shredded chicken with flavorful enchilada sauce, melted Mexican cheese, and soft tortillas for a comforting and delicious meal.
Ingredients extracted via AI
1 medium yellow onion700 g chicken breasts5 garlic3 PL oil0.5 ČL salt0.25 ČL black pepper550 g red enchilada sauce8 tortilla2.5 PL Mexican cheese
Procedure generated via AI
Preheat the oven to 350°F (175°C) and grease a 9 x 13-inch baking dish.
Chop one medium yellow onion into small pieces.
Use about 1 1/2 pounds (680 g) of shredded chicken breasts, cooked by boiling, baking, or rotisserie, and pulled into pieces.
Finely chop or press about 5 garlic cloves.
Heat 3 tablespoons of olive oil or vegetable oil in a large skillet over medium-high heat until it gently sizzles.
Add the chopped onion, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, and cook while stirring for about 5 minutes until the onion softens and becomes translucent.
Add the minced garlic and cook for another minute.
Stir in the shredded chicken and 1/3 cup of red enchilada sauce, mixing well, then heat for 2 to 3 minutes.
Remove from heat and taste, adjusting salt and pepper if needed.
On a clean surface, lay out 8 tortillas (wheat or corn).