Ingredients with Measurements:
- 1 cup capuliato sauce
- 12 corn tortillas
- 2 cups cooked and shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1 tablespoon olive oil
Special equipment needed:
- 9x13 inch baking dish
- Skillet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a skillet, heat the olive oil over medium heat. Add the shredded chicken and cook until heated through.
3. Add 1/2 cup of the capuliato sauce to the skillet with the chicken and stir to combine.
4. In another skillet, heat the remaining capuliato sauce over low heat.
5. Dip each corn tortilla in the warm capuliato sauce to coat.
6. Place a spoonful of the chicken mixture in the center of each tortilla and roll up tightly.
7. Place the rolled tortillas seam-side down in the baking dish.
8. Pour the remaining capuliato sauce over the enchiladas.
9. Sprinkle the shredded cheese over the top of the enchiladas.
10. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
11. Remove from the oven and sprinkle with chopped cilantro and diced red onion.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 30g
Protein: 25g
Sodium: 600mg
Substitutions for ingredients:
- Instead of chicken, you can use cooked ground beef or turkey.
- If you can't find capuliato sauce, you can substitute enchilada sauce or salsa.
Variations:
- Add black beans or corn to the chicken mixture for extra flavor and texture.
- Use flour tortillas instead of corn tortillas for a softer texture.
- Make it vegetarian by using sautéed vegetables instead of chicken.
Tips and tricks:
- Warm the capuliato sauce before dipping the tortillas to make them easier to roll.
- Don't overfill the tortillas or they will be difficult to roll.
- Use toothpicks to hold the enchiladas together if they start to unroll.
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 on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the enchiladas on a platter with a side of rice and beans.
- Garnish with additional cilantro and diced red onion.
Garnishes:
- Chopped cilantro
- Diced red onion
- Sliced avocado
- Sour cream
Pairings:
- Spanish rice
- Refried beans
- Margaritas
Suggested side dishes:
- Mexican street corn
- Guacamole and chips
- Black bean and corn salad
Troubleshooting advice:
- If the tortillas are cracking when you roll them, try warming them in the microwave for a few seconds to make them more pliable.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before using it in the enchiladas.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Capuliato sauce is a traditional Mexican sauce made from dried chiles, garlic, and spices.
Flavor profiles:
- Spicy, smoky, and slightly sweet.
Serving suggestions:
- Serve hot with your favorite Mexican sides and garnishes.
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Region: Mexican