Recipe: Mexican Grilled Chicken Enchiladas With Red Sauce And Cheese
Introduction
Discover the flavors of Mexico with this delicious grilled chicken enchiladas recipe!
Ingredients
For the chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
For the red sauce:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
For assembling the enchiladas:
- 8 flour tortillas
- 2 cups shredded Mexican cheese blend
- Chopped fresh cilantro for garnish
Instructions
Step 1: Grilling the chicken
In a small bowl, combine the chili powder, cumin, paprika, salt, and pepper. Rub the chicken breasts with olive oil and then coat them with the spice mixture.
Preheat your grill to medium-high heat and grill the chicken for about 6-8 minutes per side, or until cooked through. Remove from the grill and let it rest for a few minutes before slicing it into thin strips.
Step 2: Preparing the red sauce
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
Add the crushed tomatoes, tomato paste, chili powder, cumin, paprika, salt, and pepper to the skillet. Stir well to combine all the ingredients and let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
Step 3: Assembling the enchiladas
Preheat your oven to 350°F (175°C).
Spoon a small amount of the red sauce onto the bottom of a baking dish to prevent the enchiladas from sticking. Take a flour tortilla and place a few slices of grilled chicken in the center. Sprinkle some shredded cheese on top of the chicken. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas.
Pour the remaining red sauce over the enchiladas, making sure they are fully covered. Sprinkle the remaining shredded cheese on top.
Step 4: Baking and serving
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Once baked, remove from the oven and let the enchiladas cool for a few minutes. Garnish with chopped fresh cilantro before serving.