Entree: United States – Texas – Chicken Enchiladas (Rolled corn tortillas filled with seasoned shredded chicken, covered in chili-tomato sauce and melted cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) vegetable oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp (15 ml) chili powder
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) dried oregano
- 1/2 tsp (2.5 ml) salt, plus more to taste
- 1/4 tsp (1.25 ml) black pepper
- 1 can (15 oz (425 g)) (15 oz (425 g)) tomato sauce
- 1 cup (240 ml) chicken broth
- 2 cups (480 ml) cooked shredded chicken, approx. 10 oz (280 g) total
- 8 corn tortillas, approx. 8 oz (225 g) total
- 2 cups (225 g) shredded cheddar or Monterey Jack cheese
- 1/4 cup (15 g) chopped fresh cilantro (optional)
- Sour cream and lime wedges for serving (optional)

Show original ingredient measurements

- 2 tbsp (30 ml) vegetable oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp (15 ml) chili powder
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) dried oregano
- 1/2 tsp (2.5 ml) salt, plus more to taste
- 1/4 tsp (1.25 ml) black pepper
- 1 can (15 oz) (425 g) tomato sauce
- 1 cup (240 ml) chicken broth
- 2 cups cooked shredded chicken, approx. 10 oz (280 g) total
- 8 corn tortillas, approx. 8 oz (225 g) total
- 2 cups (225 g) shredded cheddar or Monterey Jack cheese
- 1/4 cup (15 g) chopped fresh cilantro (optional)
- Sour cream and lime wedges for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
2. Heat vegetable oil in a skillet over medium heat; sauté diced onion until soft, about 5 minutes. Add garlic, chili powder, cumin, oregano, salt, and pepper; cook 1 minute until fragrant.
3. Stir in tomato sauce and chicken broth; simmer 5 minutes to blend flavors. Remove 1 cup (240 ml) of sauce to use for topping and keep the rest in the pan to coat filling.
4. Add shredded chicken to the pan with sauce and stir to combine. Taste and adjust seasoning.
5. Warm tortillas briefly in a dry skillet or microwave to make them pliable. Spoon about 1/4 cup (60 ml) of the chicken mixture down the center of each tortilla, roll tightly, and place seam-side down in prepared baking dish.
6. Pour reserved sauce evenly over rolled enchiladas and sprinkle with shredded cheese.
7. Bake 15–20 minutes until cheese is melted and bubbly. Garnish with chopped cilantro and serve with sour cream and lime wedges.

1. Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
2. Heat vegetable oil in a skillet over medium heat; sauté diced onion until soft, about 5 minutes. Add garlic, chili powder, cumin, oregano, salt, and pepper; cook 1 minute until fragrant.
3. Stir in tomato sauce and chicken broth; simmer 5 minutes to blend flavors. Remove 1 cup of sauce to use for topping and keep the rest in the pan to coat filling.
4. Add shredded chicken to the pan with sauce and stir to combine. Taste and adjust seasoning.
5. Warm tortillas briefly in a dry skillet or microwave to make them pliable. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla, roll tightly, and place seam-side down in prepared baking dish.
6. Pour reserved sauce evenly over rolled enchiladas and sprinkle with shredded cheese.
7. Bake 15–20 minutes until cheese is melted and bubbly. Garnish with chopped cilantro and serve with sour cream and lime wedges.