Chicken Enchiladas (Enchiladas de Pollo)
Tender shredded chicken rolled in corn tortillas, smothered in a smoky tomato‑chili sauce and baked until bubbling, perfect for a quick weeknight Mexican dinner.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 4
Heat the oil in a pan over medium heat, add the onion and cook until translucent, about 3‑4 minutes. Add garlic, cumin, oregano, smoked paprika and chilli powder; stir for 30 seconds until fragrant.
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Step 2 of 4
Stir in the tomato sauce and chicken broth, bring to a gentle simmer and cook for 5 minutes, allowing the flavours to meld. Season with salt and pepper, then remove from heat.
-
Step 3 of 4
Warm the tortillas in a dry skillet for 10‑15 seconds each side to make them pliable. Place a heaping tablespoon of shredded chicken on each tortilla, roll tightly and arrange seam‑side down in a baking dish.
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Step 4 of 4
Pour the sauce evenly over the rolled tortillas, sprinkle with grated cheese and bake in a pre‑heated oven at 200°C / 400°F (180°C fan) for 15‑20 minutes, until the cheese is melted and lightly golden. Garnish with chopped cilantro before serving.
Notes from the kitchen
If corn tortillas are unavailable, small flour tortillas work but the texture will be softer. Leftovers reheat well in a covered skillet with a splash of broth to prevent drying out.
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