A delightful twist on the classic chicken enchiladas, this recipe offers a rich, cheesy, and flavorful experience.
Heat a skillet over medium heat and sauté the chopped onion and minced garlic until the onion is translucent.
Stir constantly to prevent the garlic from burning, which can make it bitter.
Sprinkle the flour over the onion mixture and stir to coat evenly.
This step helps thicken the sauce, so ensure the flour is well incorporated.
Add the diced tomatoes, tomato sauce, green chili peppers, sugar, cumin, and salt to the skillet. Stir well and bring to a simmer.
Simmer until the sauce thickens slightly for a richer flavor.
In a mixing bowl, combine the shredded chicken, half of the shredded cheese, chopped onion, sliced olives, and salt.
Mix gently to ensure the ingredients are evenly distributed without breaking the chicken.
Warm the tortillas in a dry skillet or microwave to make them pliable.
Warming the tortillas prevents them from cracking when rolled.
Spoon a portion of the chicken mixture onto each tortilla, roll it up, and place seam-side down in a baking dish.
Arrange the tortillas snugly in the dish to prevent them from unrolling.
Pour the prepared sauce evenly over the rolled tortillas.
Ensure all tortillas are covered to keep them moist during baking.
Cover the dish with foil and bake in a preheated oven at 350°F for 15 minutes.
Covering the dish helps the enchiladas heat evenly.
Remove the foil and sprinkle the remaining cheese over the enchiladas. Return to the oven and bake until the cheese melts.
For a golden crust, broil for an additional 2 minutes after baking.
Garnish with additional sliced olives and serve warm.
Serve with a side of sour cream or guacamole for added flavor.
Nutze unsere App für das beste Erlebnis
