Name: Tasty Boulders Enchilada Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded (or use a vegetarian protein substitute); 8 corn tortillas; 2 cups enchilada sauce; 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend); 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon cumin powder; 1 teaspoon chili powder; Salt and black pepper, to taste; Fresh cilantro, chopped (for garnish); Lime wedges (for serving)

Description

Boulder’s Enchiladas offer a delightful explosion of flavors, featuring tender shredded chicken (or a vegetarian substitute), wrapped in warm corn tortillas, and smothered in a rich, zesty enchilada sauce.

Topped with melted cheese and fresh cilantro, these enchiladas are baked to perfection, promising a comforting and satisfying meal that’s perfect for any occasion.

Ingredients

Scale

2 cups cooked chicken, shredded (or use a vegetarian protein substitute)
8 corn tortillas
2 cups enchilada sauce
1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon cumin powder
1 teaspoon chili powder
Salt and black pepper, to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

Instructions

Preheat the oven to 375°F (190°C). Grease a baking dish with a bit of olive oil.
In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become soft and fragrant.
Add the shredded chicken (or vegetarian substitute) to the skillet, along with the cumin powder, chili powder, salt, and black pepper. Stir to combine and cook for a few more minutes until everything is well incorporated.
Warm the corn tortillas in a dry skillet or microwave until pliable.
Spread a thin layer of enchilada sauce on the bottom of the greased baking dish.
Take each tortilla, place a portion of the chicken mixture in the center, sprinkle with a little shredded cheese, and roll it up tightly. Place the rolled tortillas seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well coated. Sprinkle the top with the remaining shredded cheese.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Keywords: Boulders Enchilada Recipe