Ingredients with Measurements:
- 2 cups cooked and shredded chicken
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream
- 1/4 cup chicken broth
- 1/4 cup tomato sauce
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 8 corn tortillas
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Skillet
- Mixing bowl
Step-by-step instructions:
1. Preheat your oven to 350°F (175°C).
2. In a skillet, heat the vegetable oil over medium heat. Add the onion, green and red bell peppers, and garlic. Cook for 5 minutes or until the vegetables are softened.
3. Add the cooked chicken, chili powder, cumin, oregano, salt, and pepper. Stir well and cook for another 5 minutes.
4. In a mixing bowl, combine the chicken broth, tomato sauce, and sour cream. Mix well.
5. In a separate skillet, heat the tortillas over medium heat for about 30 seconds on each side.
6. Dip each tortilla in the sauce mixture and place a spoonful of the chicken mixture in the center. Roll the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
7. Pour the remaining sauce over the enchiladas and sprinkle the shredded cheddar cheese on top.
8. Bake for 20-25 minutes or until the cheese is melted and bubbly.
9. Garnish with chopped cilantro and serve.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Preheat oven to 350°F (175°C).
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 23g
Protein: 25g
Sodium: 520mg
Sugar: 3g
Fiber: 4g
Substitutions for ingredients:
- You can use any type of cooked and shredded meat instead of chicken.
- If you don't have cheddar cheese, you can use any other type of cheese.
- You can use any type of bell pepper or omit them altogether.
Variations:
- You can add black beans, corn, or diced tomatoes to the chicken mixture.
- You can use flour tortillas instead of corn tortillas.
- You can make this recipe vegetarian by using tofu instead of chicken.
Tips and tricks:
- To make the tortillas easier to roll, you can heat them up in the microwave for a few seconds before dipping them in the sauce.
- You can make the chicken mixture ahead of time and store it in the fridge until you're ready to assemble the enchiladas.
- If you want a spicier dish, you can add more chili powder or some diced jalapeños to the chicken mixture.
Storage instructions:
Store any leftover enchiladas in an airtight container in the fridge 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 bed of lettuce or with a side of rice and beans.
Garnishes:
Garnish with chopped cilantro, diced tomatoes, sliced avocado, or a dollop of sour cream.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
- Salsa
Troubleshooting advice:
- If the tortillas are cracking when you roll them, try heating them up in the microwave for a few seconds to make them more pliable.
- If the enchiladas are too dry, you can add more sauce to the top before baking.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C).
- Store any leftovers in the fridge within 2 hours of cooking.
Food history:
Enchiladas are a traditional Mexican dish that dates back to the Mayan civilization. They were originally made with corn tortillas filled with small fish and topped with a chili sauce.
Flavor profiles:
This dish has a spicy and savory flavor with a creamy and cheesy texture.
Serving suggestions:
Serve the enchiladas hot with your favorite toppings and sides.
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Region: Mexican