Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- Sauté Onion: In a skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Make Filling: Stir in the cooked chicken, tomato sauce, cumin, garlic powder, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld.
- Warm Tortillas: In a separate pan, lightly warm the corn tortillas until pliable, about 30 seconds on each side.
- Prep Dish: Spread a thin layer of the chicken and tomato mixture on the bottom of a baking dish.
- Assemble: Take a warmed tortilla, fill it with a spoonful of the chicken mixture, and roll it up. Place it seam-side down in the baking dish. Repeat with remaining tortillas.
- Top and Cheese: Pour any remaining chicken mixture over the top of the rolled tortillas. Sprinkle the shredded cheese evenly over the top.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 20 minutes.
- Finish Bake: Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Serve: Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro before serving.
Notes
Spicier Version: Add diced jalapeños to the chicken mixture for heat.
Vegetarian Option: Substitute the chicken with black beans or seasoned tofu for a vegetarian option.
Creaminess: Serve with a side of avocado or guacamole for added creaminess.
Tortilla Prep: Warming the corn tortillas is crucial; it makes them pliable and prevents cracking when rolling.