Ingredients with Measurements:
- 12 corn tortillas
- 2 cups cooked and shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup enchilada sauce
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, heat the olive oil over medium heat. Add the onion, green bell pepper, and red bell pepper. Cook until the vegetables are soft, about 5 minutes.
3. Add the shredded chicken to the skillet and stir to combine. Season with salt and pepper to taste.
4. Warm the corn tortillas in the microwave or on a skillet until they are pliable.
5. Spread a spoonful of enchilada sauce on the bottom of the baking dish.
6. Fill each tortilla with a spoonful of the chicken mixture and a sprinkle of cheddar cheese. Roll up the tortilla and place it seam-side down in the baking dish.
7. Repeat with the remaining tortillas and chicken mixture.
8. Pour the remaining enchilada sauce over the top of the tortillas.
9. Sprinkle the remaining cheddar cheese over the top of the enchiladas.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Remove from the oven and sprinkle with chopped cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Shredded beef or pork can be used instead of chicken.
- Monterey Jack cheese can be used instead of cheddar cheese.
- Red enchilada sauce can be used instead of green enchilada sauce.
Variations:
- Add black beans or corn to the chicken mixture.
- Top with sliced avocado or sour cream before serving.
- Use flour tortillas instead of corn tortillas.
Tips and tricks:
- Warm the tortillas before filling them to prevent them from breaking.
- Use a spoon to fill the tortillas to prevent overfilling.
- Use a toothpick to hold the enchiladas together if they start to unroll.
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 rice and beans.
Garnishes:
Chopped cilantro, sliced avocado, sour cream, and diced tomatoes can be used as garnishes.
Pairings:
Serve with a side of rice and beans, or a simple green salad.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the tortillas are breaking, try warming them up for a few more seconds.
- If the enchiladas are too dry, add more enchilada sauce before baking.
Food safety advice:
- Make sure the chicken is fully cooked before using it in the enchiladas.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Enchiladas are a traditional Mexican dish that dates back to the Aztecs. They were originally made with corn tortillas filled with meat and topped with chili sauce.
Flavor profiles:
Savory, spicy, cheesy, and slightly sweet.
Serving suggestions:
Serve the enchiladas with a side of rice and beans, or a simple green salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican