Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts
- 1 tbsp. olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. paprika
- 1/2 tsp. dried oregano
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 can (10 oz.) red enchilada sauce
- 1 can (4 oz.) diced green chilies
- 8-10 corn tortillas
- 2 cups shredded cheddar cheese
- Chopped fresh cilantro, for garnish
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic and sauté until softened, about 3-4 minutes.
3. Add chicken to the skillet and season with cumin, chili powder, paprika, oregano, salt, and pepper. Cook until chicken is no longer pink, about 8-10 minutes.
4. Remove chicken from skillet and shred with two forks.
5. In a mixing bowl, combine shredded chicken, diced green chilies, and 1/2 cup of enchilada sauce.
6. Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
7. Warm tortillas in the microwave for 30 seconds to make them pliable.
8. Spoon chicken mixture onto each tortilla and roll up tightly. Place seam-side down in the baking dish.
9. Pour remaining enchilada sauce over the top of the rolled tortillas.
10. Sprinkle shredded cheese over the top of the enchiladas.
11. Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until cheese is melted and bubbly.
12. Remove foil and bake for an additional 5-10 minutes, or until cheese is golden brown.
13. Garnish with chopped cilantro and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 30g
Protein: 25g
Sodium: 950mg
Substitutions for ingredients:
- Instead of chicken, you can use ground beef, turkey, or pork.
- Instead of cheddar cheese, you can use Monterey Jack, queso fresco, or a blend of Mexican cheeses.
- Instead of corn tortillas, you can use flour tortillas.
Variations:
- Add black beans or corn to the chicken mixture for added texture and flavor.
- Use green enchilada sauce instead of red for a milder flavor.
- Top with sliced avocado or sour cream for added creaminess.
Tips and tricks:
- To prevent tortillas from cracking, warm them up in the microwave or on a skillet before rolling.
- Use a rotisserie chicken to save time on cooking and shredding the chicken.
- Make the enchiladas ahead of time and refrigerate until ready to bake.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place enchiladas in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve enchiladas on a colorful plate with a side of Mexican rice and refried beans.
Garnishes:
Chopped fresh cilantro, sliced avocado, sour cream, diced tomatoes, and sliced jalapeños.
Pairings:
Serve with a cold beer or a margarita for a refreshing drink.
Suggested side dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
- If the tortillas crack while rolling, warm them up in the microwave or on a skillet before rolling.
- If the enchiladas are too dry, add more enchilada sauce to the chicken mixture or on top of the rolled tortillas.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
Enchiladas originated in Mexico and were traditionally made with corn tortillas filled with meat and covered in chili sauce.
Flavor profiles:
Savory, spicy, cheesy, and slightly tangy.
Serving suggestions:
Serve enchiladas with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican