Spice up Taco Tuesday with these super tasty & spicy chicken enchiladas!
In a medium sauce pan, add some non-stick spray or cooking oil and sauté garlic.
Add chili powder, cumin, chicken broth, tomato sauce, and salt and pepper.
Bring to a boil, then reduce the heat to low and simmer for 5-10 minutes.
Preheat oven to 400 degrees F.
Heat vegetable oil in a skillet over medium-high heat.
Sauté onions and garlic on low until soft.
Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce and cook for 5 to 10 minutes, remove from heat.
Put 1/3 cup of chicken mixture into each tortilla and roll it.
Place on a baking dish, seam side down, and top with the enchilada sauce.
Top with cheese.
Cover with aluminum foil and bake in the oven for 20-25 minutes.
Top with cilantro and serve.
Ingredients
Directions
In a medium sauce pan, add some non-stick spray or cooking oil and sauté garlic.
Add chili powder, cumin, chicken broth, tomato sauce, and salt and pepper.
Bring to a boil, then reduce the heat to low and simmer for 5-10 minutes.
Preheat oven to 400 degrees F.
Heat vegetable oil in a skillet over medium-high heat.
Sauté onions and garlic on low until soft.
Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce and cook for 5 to 10 minutes, remove from heat.
Put 1/3 cup of chicken mixture into each tortilla and roll it.
Place on a baking dish, seam side down, and top with the enchilada sauce.
Top with cheese.
Cover with aluminum foil and bake in the oven for 20-25 minutes.
Top with cilantro and serve.
Unless I am doing something wrong..it used to be that there was a print option on your recipes – it does not appear to be there anymore?
Hi Susan — thanks for reaching out! I have updated this recipe to include the print functionality! Sorry about that 🙂
Sincerely,
Dylan from Meridian