Enchiladas Mineras with Chicken
Mexico's most iconic cheese enchilada, topped with a silky ranchero sauce, crispy potatoes, and jalapeños. Ready in under 45 minutes with pre-cooked chicken.
- Total time
- 40 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 1.5 lbs chicken breast, cooked and shredded
- 8 count corn tortillas
- 2 cups oaxaca or mozzarella cheese, divided
- 2 medium potatoes, diced small
- ½ cup jalapeños, sliced (pickled or fresh)
- 1 medium onion, diced
- 1.5 cups tomato sauce
- ¾ cup sour cream
- 3 tbsp olive oil
- 1 unit salt and black pepper to taste
Instructions
- 1
Preheat oven to 350°F. Heat 2 tbsp oil in a skillet over medium-high.
- 2
Add diced potatoes and cook, stirring occasionally, until golden and tender, 12–15 min.
- 3
Remove potatoes to a plate. In the same skillet, cook onion over medium for 3 min until soft.
- 4
Stir tomato sauce and sour cream into the onion. Season with salt and pepper; simmer 2 min.
- 5
In a bowl, mix shredded chicken, potatoes, jalapeños, and 1 cup cheese.
- 6
Warm tortillas in a dry skillet 15 seconds per side until pliable.
- 7
Spread 1/4 cup sauce in a 9x13 baking dish. Dip each tortilla briefly in sauce.
- 8
Fill each tortilla with 2 tbsp chicken mixture, roll, and place seam-side down.
- 9
Pour remaining sauce over enchiladas. Top with remaining 1 cup cheese.
- 10
Bake uncovered 15 minutes until cheese melts and sauce bubbles at edges.
- 11
Rest 3 minutes. Serve hot, spooning extra sauce onto each plate.
Tools you’ll need
- 12-inch skillet
- 9x13-inch baking dish
- medium bowl
- wooden spoon
- oven
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