Ingredients with Measurements:
- 1 lb. cooked shredded chicken
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies, drained
- 1/2 cup chopped fresh cilantro
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/4 cup chopped green onions
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 8-10 flour tortillas
- 2 cups shredded Mexican blend cheese
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowls
- Oven
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, cilantro, sour cream, salsa, green onions, cumin, chili powder, garlic powder, salt, and black pepper.
3. Mix well until all ingredients are evenly distributed.
4. Spoon the chicken mixture onto each tortilla, roll up, and place seam side down in a 9x13 inch baking dish.
5. Sprinkle the shredded cheese over the top of the enchiladas.
6. Cover the baking dish with foil and bake for 20 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Let the enchiladas cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 40g
Protein: 30g
Substitutions for ingredients:
- You can use any type of cooked shredded meat, such as beef or pork, instead of chicken.
- If you don't have black beans, you can use kidney beans or pinto beans.
- You can use any type of cheese you prefer, such as cheddar or Monterey Jack.
Variations:
- Add some diced jalapeños or hot sauce to the chicken mixture for some extra heat.
- Top the enchiladas with some sliced avocado or guacamole before serving.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- To make the enchiladas easier to roll, warm the tortillas in the microwave for a few seconds before filling them.
- If you want to make the enchiladas ahead of time, assemble them and refrigerate until ready to bake.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days.
Storage instructions:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the enchiladas, place them in a microwave-safe dish and microwave for 1-2 minutes, or until heated through. Alternatively, you can reheat them in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the enchiladas on a platter with some fresh cilantro and sliced jalapeños on top for a colorful and festive presentation.
Garnishes:
Fresh cilantro, sliced jalapeños, sliced avocado, guacamole
Pairings:
Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
Suggested side dishes:
Mexican rice, refried beans, corn on the cob, salad
Troubleshooting advice:
- If the enchiladas are too dry, add a little more salsa or sour cream to the chicken mixture.
- If the cheese on top of the enchiladas is not melted and bubbly, broil them for a few minutes until the cheese is golden brown.
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 originated in the Mayan civilization. They are made by filling tortillas with various ingredients, such as meat, cheese, and vegetables, and then rolling them up and baking them in a sauce.
Flavor profiles:
The Calavera Chicken Enchiladas are a delicious and flavorful combination of tender shredded chicken, black beans, corn, and diced tomatoes with green chilies, all seasoned with cumin, chili powder, garlic powder, salt, and black pepper. The sour cream and salsa add a creamy and tangy element to the dish, while the shredded cheese on top adds a gooey and melty texture.
Serving suggestions:
Serve the Calavera Chicken Enchiladas with a side of Mexican rice and refried beans for a complete and satisfying meal. Top the enchiladas with some fresh cilantro, sliced jalapeños, and sliced avocado or guacamole for some extra flavor and texture.
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Region: Mexican