Ingredients with Measurements:
- 12 corn tortillas
- 2 cups of shredded chicken
- 1 cup of enchilada sauce
- 1/2 cup of manteca colorá (red pork lard)
- 1/2 cup of chopped onion
- 1/2 cup of chopped cilantro
- 1 cup of crumbled queso fresco
- Salt and pepper to taste
Special equipment needed:
- Skillet
- Baking dish
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a skillet, heat the manteca colorá until melted.
3. Add the chopped onion and cook until translucent.
4. Add the shredded chicken, salt, and pepper. Cook for 5 minutes.
5. In a separate skillet, heat the corn tortillas until soft.
6. Dip each tortilla in the enchilada sauce.
7. Add a spoonful of the chicken mixture to each tortilla and roll it up.
8. Place the enchiladas in a baking dish.
9. Pour the remaining enchilada sauce over the enchiladas.
10. Sprinkle the queso fresco over the top.
11. Bake for 20 minutes or until the cheese is melted and bubbly.
12. Garnish with chopped cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 25g
Protein: 18g
Substitutions for ingredients:
- You can use vegetable oil instead of manteca colorá.
- You can use beef or pork instead of chicken.
- You can use any type of cheese you prefer.
Variations:
- You can add beans or rice to the chicken mixture.
- You can use green enchilada sauce instead of red.
- You can add jalapeños or other peppers for extra spice.
Tips and tricks:
- Heat the tortillas in the microwave for a few seconds to make them easier to roll.
- Use toothpicks to hold the enchiladas together while baking.
- Make sure to cover the baking dish with foil to prevent the cheese from burning.
Storage instructions:
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve on a colorful plate with a side of rice and beans.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Sour cream
Pairings:
- Margaritas
- Mexican beer
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
Troubleshooting advice:
- If the enchiladas are too dry, add more enchilada sauce before baking.
- If the cheese is not melted enough, broil for a few minutes at the end of baking.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Enchiladas are a traditional Mexican dish that dates back to the Mayan civilization.
Flavor profiles:
- Spicy, savory, cheesy
Serving suggestions:
- Serve hot with your favorite Mexican sides.
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