Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts, cooked and shredded
- 1 cup Colby-Jack cheese, shredded
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1 tsp. cumin
- 1/2 tsp. chili powder
- 8-10 flour tortillas
- 1 can enchilada sauce
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine the cooked and shredded chicken, Colby-Jack cheese, sour cream, salsa, green onions, cilantro, cumin, chili powder, salt, and pepper.
3. Mix well until all the ingredients are evenly distributed.
4. Take a flour tortilla and spoon a generous amount of the chicken mixture onto the center of the tortilla.
5. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish.
6. Repeat the process with the remaining tortillas and chicken mixture.
7. Pour the enchilada sauce over the top of the rolled tortillas, making sure to cover them completely.
8. Sprinkle additional cheese on top of the enchiladas.
9. Cover the baking dish with aluminum foil and bake for 20-25 minutes.
10. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Preheat oven to 350°F.
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 35g
- Protein: 30g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Colby-Jack cheese.
- You can use corn tortillas instead of flour tortillas.
- You can use shredded beef or pork instead of chicken.
Variations:
- Add black beans or corn to the chicken mixture for added texture and flavor.
- Use a different type of enchilada sauce for a different flavor profile.
- Add diced jalapenos for a spicy kick.
Tips and tricks:
- To make the chicken shredding process easier, use a stand mixer with a paddle attachment to shred the cooked chicken.
- To prevent the tortillas from cracking when rolling, heat them up in the microwave for a few seconds before filling them.
- To make the enchiladas even more flavorful, marinate the chicken in the salsa and spices for a few hours before cooking.
Storage instructions:
- Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the enchiladas, place them in a microwave-safe dish and heat for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the enchiladas on a bed of shredded lettuce or with a side of Spanish rice.
Garnishes:
- Top the enchiladas with chopped cilantro, diced tomatoes, and sliced avocado.
Pairings:
- Serve the enchiladas with a cold beer or a margarita.
Suggested side dishes:
- Spanish rice
- Refried beans
- Guacamole
Troubleshooting advice:
- If the tortillas crack when rolling, try heating them up in the microwave for a few seconds before filling them.
- If the enchiladas are too dry, add more enchilada sauce or salsa to the chicken mixture.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before shredding and using in the recipe.
Food history:
- Enchiladas originated in Mexico and are a popular dish in Mexican cuisine.
Flavor profiles:
- The Colby-Jack cheese adds a creamy and slightly tangy flavor to the chicken mixture, while the enchilada sauce adds a slightly spicy and smoky flavor.
Serving suggestions:
- Serve the enchiladas hot and garnished with fresh cilantro and diced tomatoes.
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