By Shireen Jamooji
Enchiladas are a beloved dish in Mexican cuisine and have become a staple in many households around the world. They are enjoyed for their bold flavors, versatility, and ability to bring people together around the dinner table.
12 corn tortillas 2 cups shredded chicken 2 cups shredded cheese 1 can of marinara sauce 1 small onion, diced 1 tablespoon olive oil Salt and pepper to taste Optional toppings: sour cream, chopped cilantro, sliced avocado
In a small pan, sauté the diced onion in olive oil until translucent. Add the shredded chicken and cook for a few minutes until heated through. Season with salt and pepper to taste.
Pour a small amount of the enchilada sauce into the bottom of a 9x13 inch baking dish. Warm the tortillas in the microwave or on a skillet for a few seconds until pliable.
Place a spoonful of the chicken filling and a sprinkle of cheese onto each tortilla. Roll up the tortilla and place it seam-side down in the baking dish.
Pour the remaining enchilada sauce over the top of the rolled tortillas. Sprinkle the remaining shredded cheese on top.
Bake for 20-25 minutes at 190°C, until the cheese is melted and bubbly. erve hot with optional toppings like sour cream, chopped cilantro, and sliced avocado.