Ingredients with Measurements:
- 1 pound cooked and shredded chicken
- 1 can (4 ounces) diced green chiles
- 1 can (10 ounces) green enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 8-10 corn tortillas
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the cooked and shredded chicken, diced green chiles, and chopped cilantro. Season with salt and pepper to taste.
3. Pour half of the green enchilada sauce into the bottom of the baking dish.
4. Warm the corn tortillas in the microwave for 20-30 seconds or until they are pliable.
5. Spoon the chicken mixture onto each tortilla and roll it up tightly. Place the rolled tortillas seam-side down in the baking dish.
6. Pour the remaining green enchilada sauce over the top of the rolled tortillas.
7. Sprinkle the shredded Monterey Jack and cheddar cheese over the top of the enchiladas.
8. Cover the baking dish with aluminum foil and bake for 20-25 minutes.
9. Remove the foil and bake for an additional 5-10 minutes or until the cheese is melted and bubbly.
10. Serve hot and garnish with additional cilantro if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 389
- Fat: 22g
- Carbohydrates: 20g
- Protein: 29g
- Fiber: 3g
- Sugar: 3g
Substitutions for ingredients:
- You can use cooked and shredded beef or pork instead of chicken.
- If you can't find green enchilada sauce, you can use red enchilada sauce instead.
- If you don't like cilantro, you can omit it or use parsley instead.
Variations:
- Add black beans or corn to the chicken mixture for extra flavor and texture.
- Use flour tortillas instead of corn tortillas.
- Top the enchiladas with sliced avocado or sour cream before serving.
Tips and tricks:
- To make this recipe even easier, you can use rotisserie chicken instead of cooking and shredding your own chicken.
- If your tortillas are cracking when you roll them up, you can warm them up in a damp paper towel in the microwave for a few seconds longer.
- If you want your enchiladas to be spicier, you can use hot green chiles or add some diced jalapeños to the chicken mixture.
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 cover with a damp paper towel. Microwave for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the enchiladas on a colorful plate with a side of Mexican rice and beans.
Garnishes:
- Garnish the enchiladas with chopped fresh cilantro, sliced avocado, or a dollop of sour cream.
Pairings:
- Serve the enchiladas with a cold Mexican beer or a margarita.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If your enchiladas are too dry, you can add a little bit of chicken broth or water to the green enchilada sauce before pouring it over the top.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Enchiladas originated in Mexico and date back to the Mayan civilization. They were traditionally made with corn tortillas filled with meat and topped with a chili sauce.
Flavor profiles:
- These enchiladas are savory, cheesy, and slightly spicy.
Serving suggestions:
- Serve the enchiladas with a side of Mexican rice and beans for a complete meal.
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Region: Mexican