Ingredients with Measurements:
- 1 lb. cooked and shredded chicken breast
- 1 can (14 oz.) of enchilada sauce
- 1/2 cup of chicken broth
- 1/2 cup of chopped onion
- 1/2 cup of chopped green bell pepper
- 1/2 cup of chopped red bell pepper
- 1/2 cup of chopped fresh cilantro
- 1 tbsp. of olive oil
- 1 tsp. of ground cumin
- 1 tsp. of chili powder
- 1/2 tsp. of garlic powder
- 1/2 tsp. of salt
- 1/4 tsp. of black pepper
- 12 corn tortillas
- 2 cups of shredded Mexican cheese blend
Special equipment needed:
- 9x13 inch baking dish
- Skillet
- Mixing bowl
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion, green bell pepper, and red bell pepper. Cook for 5 minutes or until the vegetables are tender.
3. Add the cooked and shredded chicken breast, cumin, chili powder, garlic powder, salt, black pepper, and chicken broth to the skillet. Stir well and cook for 5 minutes.
4. Add 1/2 cup of the enchilada sauce and 1/4 cup of the chopped cilantro to the skillet. Stir well and cook for 2 minutes.
5. Warm the corn tortillas in the microwave for 30 seconds or until they are soft.
6. Pour the remaining enchilada sauce into a mixing bowl. Dip each tortilla into the sauce, making sure to coat both sides.
7. Place a spoonful of the chicken mixture onto each tortilla and roll it up. Place the enchiladas seam-side down in the baking dish.
8. Pour any remaining enchilada sauce over the enchiladas and sprinkle the shredded cheese on top.
9. Cover the baking dish with aluminum foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 390
Total fat: 18g
Saturated fat: 8g
Cholesterol: 85mg
Sodium: 1000mg
Total carbohydrates: 31g
Dietary fiber: 5g
Sugar: 5g
Protein: 28g
Substitutions for ingredients:
- You can use beef or pork instead of chicken.
- If you don't have enchilada sauce, you can make your own by mixing tomato sauce, chili powder, cumin, and garlic powder.
- You can use any type of cheese you like.
Variations:
- Add black beans or corn to the chicken mixture.
- Use flour tortillas instead of corn tortillas.
- Top the enchiladas with sliced avocado or sour cream.
Tips and tricks:
- To prevent the tortillas from cracking, warm them up before rolling them.
- Use a spoon to fill the tortillas with the chicken mixture.
- Make sure to cover the baking dish with aluminum foil to prevent the enchiladas from drying out.
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 the microwave or oven until they are heated through.
Presentation ideas:
Serve the enchiladas on a platter with a side of rice and beans.
Garnishes:
Garnish the enchiladas with chopped cilantro, sliced avocado, or sour cream.
Pairings:
Serve the enchiladas with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
- Salsa
Troubleshooting advice:
- If the tortillas crack when you try to roll them, warm them up for a few more seconds in the microwave.
- If the enchiladas are too dry, add more enchilada sauce or chicken broth to the chicken mixture.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F.
- Store any leftover enchiladas in the refrigerator for up to 3 days.
Food history:
Enchiladas are a traditional Mexican dish that dates back to the Mayan civilization. They were originally made with corn tortillas filled with fish or beans and topped with chili sauce.
Flavor profiles:
Enchiladas de Pollo have a savory and slightly spicy flavor from the chicken mixture and enchilada sauce. The melted cheese on top adds a creamy and rich flavor.
Serving suggestions:
Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican