Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts
- 1 tbsp. olive oil
- 1/2 tsp. cumin
- 1/2 tsp. chili powder
- 1/4 tsp. garlic powder
- Salt and pepper to taste
- 10-12 corn tortillas
- 2 cups salsa verde
- 1 cup sour cream
- 2 cups shredded Monterey Jack cheese
- Chopped fresh cilantro for garnish
Special equipment needed:
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with cumin, chili powder, garlic powder, salt, and pepper. Cook chicken for 6-8 minutes per side or until cooked through. Remove from skillet and shred chicken with two forks.
3. In a medium bowl, mix together salsa verde and sour cream.
4. Spread a thin layer of the salsa verde mixture on the bottom of the baking dish.
5. Warm tortillas in the microwave for 30 seconds or until pliable.
6. Spoon shredded chicken onto each tortilla and roll up tightly. Place enchiladas seam-side down in the baking dish.
7. Pour remaining salsa verde mixture over the enchiladas, making sure they are completely covered.
8. Sprinkle shredded Monterey Jack cheese over the top of the enchiladas.
9. Bake for 20-25 minutes or until cheese is melted and bubbly.
10. Garnish with chopped cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 26g
Carbohydrates: 28g
Protein: 28g
Sodium: 1250mg
Substitutions for ingredients:
- Use chicken thighs instead of chicken breasts
- Use flour tortillas instead of corn tortillas
- Use Greek yogurt instead of sour cream
- Use cheddar cheese instead of Monterey Jack cheese
Variations:
- Add black beans or corn to the filling
- Use red enchilada sauce instead of salsa verde
- Top with diced tomatoes, avocado, or jalapeños
Tips and tricks:
- To prevent tortillas from cracking, warm them up before rolling.
- Use a rotisserie chicken to save time.
- Make the filling ahead of time for an easy weeknight meal.
Storage instructions:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat enchiladas in the microwave or oven until heated through.
Presentation ideas:
Serve enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
Garnish with chopped cilantro, diced tomatoes, avocado, or jalapeños.
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice, black beans, or a side salad.
Troubleshooting advice:
If the enchiladas are too dry, add more salsa verde or sour cream to the filling.
Food safety advice:
Make sure chicken is cooked to an internal temperature of 165°F.
Food history:
Enchiladas originated in Mexico and are a popular dish in Mexican cuisine.
Flavor profiles:
Creamy, tangy, and slightly spicy.
Serving suggestions:
Serve hot with a side of rice and beans.
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Region: Mexican