Classic Red Sauce Chicken Enchiladas
"Indulge in the ultimate comfort food with these zesty, cheese-smothered enchiladas that bring the vibrant heart of Mexican tradition straight to your dinner table."
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish to prevent sticking.
Heat the vegetable oil in a skillet over medium heat. Add the diced onion and sauté for 3–4 minutes, until soft and translucent.
Stir in the shredded chicken, season with salt to taste, and cook just until warmed through. Remove from the heat.
Warm the corn tortillas briefly in a dry skillet or microwave until soft and pliable; this helps prevent cracking when rolling.
Place a portion of the chicken mixture down the center of each tortilla. Roll tightly and arrange seam-side down in the prepared baking dish.
Pour the red enchilada sauce evenly over the tortillas, ensuring they are fully coated.
Sprinkle the shredded cheese evenly over the top.
Cover the dish with aluminum foil and bake for 20 minutes.
Remove the foil and continue baking for 10 minutes, or until the cheese is melted, bubbly, and lightly golden.
Remove from the oven, garnish with chopped cilantro, and serve hot with sour cream on the side or spooned over the enchiladas.