Ingredients with Measurements:
- 12 corn tortillas
- 2 cups of cooked and shredded chicken
- 1 cup of crumbled queso fresco
- 1 cup of chopped white onion
- 1 cup of chopped fresh cilantro
- 2 cups of enchilada sauce
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Skillet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a skillet, heat the olive oil over medium heat. Add the shredded chicken, chopped onion, and salt and pepper to taste. Cook for 5-7 minutes or until the onion is translucent.
3. In a separate bowl, mix the crumbled queso fresco and chopped cilantro.
4. Warm the corn tortillas in the microwave or on a skillet until they are soft and pliable.
5. Dip each tortilla in the enchilada sauce, making sure it is coated on both sides.
6. Place a spoonful of the chicken mixture and a spoonful of the queso fresco mixture in the center of each tortilla.
7. Roll up the tortillas and place them seam-side down in a baking dish.
8. Pour the remaining enchilada sauce over the top of the rolled tortillas.
9. Bake in the preheated oven for 20-25 minutes or until the enchiladas are heated through and the cheese is melted and bubbly.
10. Serve hot with additional chopped cilantro and queso fresco on top.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 35g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Shredded beef or pork can be substituted for the chicken.
- Cheddar or Monterey Jack cheese can be substituted for the queso fresco.
- Red or green enchilada sauce can be used instead of the traditional red sauce.
Variations:
- Add diced green chilies to the chicken mixture for a little extra heat.
- Use flour tortillas instead of corn tortillas for a softer texture.
- Top the enchiladas with sliced avocado or sour cream for a creamier finish.
Tips and tricks:
- To prevent the tortillas from cracking when rolling, warm them up before dipping in the enchilada sauce.
- Make the chicken mixture ahead of time and store it in the refrigerator until ready to use.
- Use a rotisserie chicken to save time on cooking and shredding the chicken.
Storage instructions:
Store any leftover enchiladas 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 heat in the microwave for 1-2 minutes or until heated through.
Presentation ideas:
Serve the enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
Chopped cilantro, queso fresco, sliced avocado, and sour cream.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
If the tortillas crack when rolling, try warming them up a little longer or dipping them in the enchilada sauce for a shorter amount of time.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Enchiladas are a traditional Mexican dish that dates back to the Mayan civilization. They were originally made with corn tortillas filled with meat and topped with chili sauce.
Flavor profiles:
Savory, spicy, and cheesy.
Serving suggestions:
Serve the enchiladas with a side of rice and beans for a complete meal.
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Region: Mexican