Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts, cooked and shredded
- 1 can (4 oz.) diced green chilies, drained
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (10 oz.) enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8-10 corn tortillas
- Salt and pepper to taste
Special Equipment Needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine the shredded chicken, diced green chilies, black beans, and half of the shredded cheddar and Monterey Jack cheeses. Mix well.
3. Warm the corn tortillas in the microwave for 30 seconds to make them more pliable.
4. Spread a thin layer of enchilada sauce on the bottom of the baking dish.
5. Spoon the chicken mixture onto each tortilla and roll up tightly. Place the rolled tortillas seam-side down in the baking dish.
6. Pour the remaining enchilada sauce over the top of the rolled tortillas.
7. Sprinkle the remaining shredded cheese over the top of the enchiladas.
8. Cover the baking dish with aluminum foil and bake for 20-25 minutes.
9. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
10. Let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Total fat: 20g
Saturated fat: 10g
Cholesterol: 100mg
Sodium: 1100mg
Total carbohydrates: 30g
Dietary fiber: 7g
Sugar: 3g
Protein: 38g
Substitutions for ingredients:
- Use ground beef or turkey instead of chicken
- Use canned corn instead of black beans
- Use a different type of cheese, such as pepper jack or queso fresco
Variations:
- Add diced onions and/or bell peppers to the chicken mixture
- Use flour tortillas instead of corn tortillas
- Top with sliced avocado and/or sour cream before serving
Tips and Tricks:
- To prevent the tortillas from cracking, warm them up in the microwave or on a griddle before rolling them up.
- Use a spoon to evenly distribute the chicken mixture onto each tortilla.
- If you prefer spicier enchiladas, add a few dashes of hot sauce to the chicken mixture.
Storage Instructions:
Leftover enchiladas can be stored 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 platter with a side of Mexican rice and a dollop of sour cream on top.
Garnishes:
- Chopped cilantro
- Sliced jalapeños
- Diced tomatoes
- Sliced avocado
Pairings:
- Mexican rice
- Refried beans
- Guacamole
Suggested Side Dishes:
- Chips and salsa
- Corn on the cob
- Grilled vegetables
Troubleshooting Advice:
- If the enchiladas are too dry, add a little more enchilada sauce to the top before baking.
- If the tortillas are cracking, warm them up in the microwave or on a griddle before rolling them up.
Food Safety Advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before shredding.
- Store leftover enchiladas in the refrigerator within 2 hours of cooking.
Food History:
Enchiladas originated in Mexico and are a traditional dish made with tortillas filled with meat, cheese, and other ingredients, then rolled up and covered in sauce.
Flavor Profiles:
The Cheesy Chicken and Chilies Enchiladas are savory and cheesy with a slight kick from the green chilies.
Serving Suggestions:
Serve the enchiladas with a side of Mexican rice and a salad for a complete meal.
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Region: Mexican