Ingredients
Method
- In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook until soft, about 3-5 minutes. Add garlic, and cook for 30 seconds until fragrant.
- Add the chicken, enchilada sauce, cumin, and chili powder. Stir together well and cook for 5-7 minutes until heated through and bubbling.
- Remove from heat and stir in cilantro. Add salt to taste, starting with 1/4 teaspoon and adjusting as needed.
- Serve immediately in tacos, burritos, salads, or enchiladas for a delicious meal.
Notes
- Don't overcook the garlic; 30 seconds is enough to release its aroma without burning.
- For extra flavor, consider using a good quality store-bought red enchilada sauce or making your own from dried chiles.
- If you're using precooked chicken, ensure it's fully heated through to an internal temperature of 165°F (74°C) before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For extra flavor, consider using a good quality store-bought red enchilada sauce or making your own from dried chiles.
- If you're using precooked chicken, ensure it's fully heated through to an internal temperature of 165°F (74°C) before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.