Ingredients with Measurements:
- 12 corn tortillas
- 2 cups cooked and shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1/4 cup diced tomato
- 1/4 cup sliced black olives
- 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 large bowl, mix together the shredded chicken, black beans, 1/2 cup of enchilada sauce, 1/2 cup of shredded cheddar cheese, cilantro, red onion, tomato, and black olives. Season with salt and pepper to taste.
3. Warm the tortillas in the microwave for 30 seconds or until they are soft and pliable.
4. Pour the remaining enchilada sauce into a shallow dish.
5. Dip each tortilla into the enchilada sauce and coat both sides.
6. Place a heaping spoonful of the chicken mixture onto each tortilla and roll it up tightly.
7. Place the rolled-up tortillas seam-side down in the baking dish.
8. Pour the remaining enchilada sauce over the top of the tortillas.
9. Sprinkle the remaining shredded cheese over the top of the enchiladas.
10. Cover the baking dish with aluminum foil and bake for 20 minutes.
11. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
12. Let the enchiladas cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 360
Fat: 14g
Carbohydrates: 36g
Protein: 22g
Sodium: 900mg
Substitutions for ingredients:
- Instead of chicken, you can use ground beef, shredded pork, or tofu.
- Instead of black beans, you can use pinto beans or kidney beans.
- Instead of cheddar cheese, you can use Monterey Jack cheese or a Mexican blend of cheeses.
Variations:
- Add diced green chilies or jalapeños for some extra heat.
- Top the enchiladas with sliced avocado or guacamole.
- Use green enchilada sauce instead of red enchilada sauce.
- Make vegetarian enchiladas by omitting the chicken and using extra beans and vegetables.
Tips and tricks:
- To prevent the tortillas from cracking when rolling them up, warm them up first.
- Use a spoon to help fill the tortillas evenly.
- If you don't have a shallow dish for the enchilada sauce, you can use a pie plate or a cake pan.
- Garnish the enchiladas with extra cilantro, diced tomato, and sliced black olives.
Storage instructions:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the enchiladas in the microwave or in the oven at 350°F until heated through.
Presentation ideas:
Serve the enchiladas on a platter with a side of rice and beans.
Garnishes:
Fresh cilantro, diced tomato, sliced black olives, sliced avocado, guacamole, sour cream.
Pairings:
Serve the enchiladas with a side of Spanish rice and refried beans.
Suggested side dishes:
Spanish rice, refried beans, corn on the cob, grilled vegetables.
Troubleshooting advice:
- If the enchiladas are too dry, add more enchilada sauce or a little bit of water to the baking dish before baking.
- If the enchiladas are too soggy, reduce the amount of enchilada sauce or bake them uncovered for the last 10 minutes of cooking.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F before using it in the recipe.
Food history:
Enchiladas originated in Mexico and are a popular dish in Mexican cuisine. They are typically made with tortillas filled with meat, cheese, or beans and covered in a chili sauce.
Flavor profiles:
Enchiladas are savory, spicy, and cheesy with a hint of sweetness from the tomato sauce.
Serving suggestions:
Serve the enchiladas hot with your favorite toppings and sides.
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Region: Mexican