Gratinert enchiladas with chicken, tomato sauce and melted cheese. Pure tex-mex comfort food that hits the spot every time.
Heat oil in a large pan over medium-high heat. Season chicken with salt, pepper, paprika, and garlic powder, then cook until golden brown and cooked through, about 6-8 minutes per side. Let cool slightly, then shred into bite-sized pieces.
Meanwhile, heat the tomato sauce in a small saucepan with cumin and chili powder until warmed through. Season with salt and pepper to taste.
Preheat your oven to 200°C. Warm the tortillas in the microwave for 30 seconds to make them pliable.
Spread a thin layer of the seasoned tomato sauce in the bottom of a baking dish. Place about 3 tablespoons of shredded chicken down the center of each tortilla, roll tightly, and place seam-side down in the dish.
Pour the remaining tomato sauce over the rolled tortillas, making sure they're well covered. Sprinkle the grated cheese generously over the top.
Bake for 20-25 minutes until the cheese is melted and bubbly, and the edges are lightly golden. Let rest for 5 minutes before serving.
No children added
Keeps in the fridge for 3 to 4 days in a covered dish. They freeze well too, wrap individual portions tight and they'll last a couple of months. Reheat in the oven at 180°C with a bit of foil over the top so the cheese doesn't burn before the middle warms through, or microwave a single portion for a quick lunch.
A simple side of rice and refried beans rounds it out, and a crisp green salad with lime cuts through the cheese. Guacamole on the side never hurts.
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