Ingredients with Measurements:
- 1 lb. cooked shredded chicken
- 1 cup Búfalo Jalapeño hot sauce
- 1/2 cup sour cream
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped green onions
- 1/2 cup diced jalapeños
- 1/2 cup diced red onion
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 8-10 corn tortillas
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Skillet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the cooked shredded chicken, Búfalo Jalapeño hot sauce, sour cream, cilantro, green onions, jalapeños, and red onion. Mix well.
3. Heat a skillet over medium heat. Warm the corn tortillas in the skillet for a few seconds on each side until they are pliable.
4. Spoon the chicken mixture into each tortilla and roll up tightly. Place the enchiladas seam-side down in a 9x13 inch baking dish.
5. Sprinkle the shredded Monterey Jack and cheddar cheese over the top of the enchiladas.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
7. Serve hot and garnish with additional cilantro and jalapeños, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- You can use any type of cooked shredded meat instead of chicken.
- If you don't have Búfalo Jalapeño hot sauce, you can use regular hot sauce and add additional diced jalapeños for heat.
Variations:
- You can add black beans or corn to the chicken mixture for additional flavor and texture.
- You can make this recipe vegetarian by using cooked black beans or tofu instead of chicken.
Tips and tricks:
- To make this recipe spicier, add additional diced jalapeños or use a hotter hot sauce.
- If you prefer a milder flavor, use less hot sauce or substitute with a mild salsa.
Storage instructions:
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the enchiladas in a microwave-safe dish and microwave for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
- Fresh cilantro
- Diced jalapeños
- Sour cream
Pairings:
- Serve with a cold beer or a margarita.
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
Troubleshooting advice:
- If the tortillas are cracking when you try to roll them, warm them up a little longer in the skillet.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before using it in the recipe.
Food history:
- Enchiladas are a traditional Mexican dish that dates back to the Mayan civilization.
Flavor profiles:
- Spicy, tangy, and cheesy.
Serving suggestions:
- Serve the enchiladas with a side of rice and beans for a complete meal.
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Region: Mexican