Enchiladas Michoacanas

Ingredients

• Cilantro - 1/4 cup, chopped
• Queso fresco - 1/2 cup, crumbled
• Vegetable oil - 2 tablespoons
• Salt and pepper - To taste
• Dried oregano - 1 teaspoon
• Cumin - 1 teaspoon
• Jalapeno - 1, seeded and minced
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• Tomatoes - 4 large, diced
• Chicken breast - 2 cups, cooked and shredded
• Corn tortillas - 12

Instructions

1. Preheat the oven to 350°F.
2. In a saucepan, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and cook until softened.
3. Add the diced tomatoes, minced jalapeno, cumin, dried oregano, salt, and pepper. Cook for 10 minutes, until the tomatoes are soft and the flavors are well combined. Remove from heat and let cool slightly.
4. Using a blender or food processor, blend the tomato mixture until smooth. Set aside.
5. In a separate skillet, heat a small amount of vegetable oil over medium heat. Dip each corn tortilla in the hot oil for a few seconds to soften.
6. Place a spoonful of shredded chicken in the center of each tortilla and roll it up tightly. Place the rolled enchiladas in a baking dish.
7. Pour the tomato sauce over the enchiladas, making sure they are well coated. Sprinkle the crumbled queso fresco on top.
8. Bake in the preheated oven for 20-25 minutes, until the enchiladas are heated through and the cheese is melted and slightly golden.
9. Garnish with chopped cilantro and serve hot.