Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts, cooked and shredded
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (14.5 oz.) diced tomatoes, drained
- 1 can (4 oz.) diced green chilies
- 1/2 cup chopped fresh cilantro
- 1/2 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
- 1 can (10 oz.) enchilada sauce
- 1 can (7 oz.) chipotle peppers in adobo sauce
- 8-10 corn tortillas
- 2 cups shredded Mexican blend cheese
Special equipment needed:
- 9x13 inch baking dish
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine shredded chicken, black beans, diced tomatoes, green chilies, cilantro, green onions, cumin, chili powder, garlic powder, salt, and black pepper.
3. In a blender or food processor, blend enchilada sauce and chipotle peppers in adobo sauce until smooth.
4. Pour half of the enchilada sauce mixture into the chicken mixture and stir to combine.
5. Warm tortillas in the microwave for 30 seconds or until pliable.
6. Spoon chicken mixture into each tortilla and roll up tightly. Place seam side down in the baking dish.
7. Pour remaining enchilada sauce mixture over the top of the enchiladas.
8. Sprinkle shredded cheese over the top of the enchiladas.
9. Cover with foil and bake for 20 minutes.
10. Remove foil and bake for an additional 10-15 minutes or until cheese is melted and bubbly.
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: 35g
Protein: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken can be substituted with ground beef or turkey.
- Black beans can be substituted with pinto beans.
- Mexican blend cheese can be substituted with cheddar or Monterey Jack cheese.
Variations:
- Add sliced jalapeños for extra spice.
- Top with sour cream and guacamole.
- Use flour tortillas instead of corn tortillas.
Tips and tricks:
- Shred chicken using two forks or a stand mixer.
- Warm tortillas in the microwave for easier rolling.
- Use a spoon to evenly distribute the enchilada sauce mixture over the top of the enchiladas.
- Let the enchiladas cool for a few minutes before serving.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover enchiladas in the microwave or oven until heated through.
Presentation ideas:
Serve enchiladas on a platter with a side of rice and beans.
Garnishes:
Garnish with fresh cilantro and sliced avocado.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the enchiladas are too dry, add more enchilada sauce before baking.
- If the enchiladas are too spicy, reduce the amount of chipotle peppers in adobo sauce.
Food safety advice:
- Cook chicken to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Enchiladas originated in Mexico and were traditionally made with corn tortillas filled with meat and topped with chili sauce.
Flavor profiles:
Spicy, smoky, savory
Serving suggestions:
Serve with a side of Mexican rice and refried beans.
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Region: Mexican