---
title: Enchiladas Rojas de Pollo (Weeknight Red Chicken Enchiladas)
servings: 4
prep time: 15 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/enchiladas-rojas-de-pollo
---

Gather @chicken breast{500%g}, @ground cumin{1%tsp}, @olive oil{2%tbsp}, @corn tortilla{12}, @cheddar cheese{150%g}, @sour cream{60%ml} and @fresh cilantro{0.5%bunch}.

Cover the chicken with salted water in a saucepan and simmer until cooked through, about 15 minutes; drain, cool slightly and shred with two forks. ~{15%minutes}

Meanwhile heat the oil in another pan and cook the @onion{1} and @garlic{4%clove} until soft, about 4 minutes. Add the @canned tomato{2%can}, @chili powder{2%tbsp}, cumin and @chicken stock{200%ml}. ~{4%minutes}

Simmer the sauce 8 minutes, then blend until smooth; season with salt. ~{8%minutes}

Heat the oven to 200°C. Toss the shredded chicken with about a third of the sauce.

Warm the tortillas briefly so they're pliable, then roll a portion of chicken into each and lay seam-side down in a baking dish.

Pour the remaining sauce over the rolled tortillas and scatter the cheddar on top.

Bake until the sauce bubbles and the cheese fully melts, about 15 minutes. ~{15%minutes}

Rest 5 minutes, then top with cilantro and serve.