Ingredients with Measurements:
- 1 lb cooked and shredded chicken
- 12 corn tortillas
- 2 cups green enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced onion
- 1/4 cup sour cream
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Skillet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a skillet over medium heat. Add onions and cook until translucent.
3. Add shredded chicken to the skillet and season with salt and pepper. Cook until heated through.
4. In a separate bowl, mix together the sour cream and cilantro.
5. Spread a thin layer of green enchilada sauce on the bottom of the baking dish.
6. Dip each tortilla in the green enchilada sauce and place a spoonful of the chicken mixture in the center. Roll up the tortilla and place seam-side down in the baking dish.
7. Repeat until all tortillas are filled and rolled up.
8. Pour the remaining green enchilada sauce over the enchiladas.
9. Sprinkle shredded Monterey Jack cheese over the top of the enchiladas.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 28g
Protein: 23g
Sodium: 800mg
Substitutions for ingredients:
- Cooked and shredded beef or pork can be used instead of chicken.
- Cheddar cheese can be used instead of Monterey Jack cheese.
- Red enchilada sauce can be used instead of green enchilada sauce.
Variations:
- Add diced green chilies to the chicken mixture for extra flavor.
- Top with diced tomatoes and avocado before serving.
- Use flour tortillas instead of corn tortillas.
Tips and tricks:
- To make rolling the tortillas easier, heat them in the microwave for 30 seconds before filling.
- Use a toothpick to hold the enchiladas together while baking.
- If the enchiladas are browning too quickly, cover with foil while baking.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the enchiladas in a baking dish and cover with foil. Bake in a preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the enchiladas on a bed of shredded lettuce or rice.
Garnishes:
Top with chopped fresh cilantro, diced tomatoes, and avocado.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
- Chips and salsa
Troubleshooting advice:
- If the tortillas are cracking when rolled, they may be too dry. Dip them in the green enchilada sauce for a few seconds before filling.
- If the enchiladas are too dry, add more green enchilada sauce before baking.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before using in the recipe.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Enchiladas originated in Mexico and have been a popular dish for centuries. The word "enchilada" comes from the Spanish word "enchilar," which means "to season with chili."
Flavor profiles:
The green enchilada sauce adds a tangy and slightly spicy flavor to the dish, while the chicken and cheese provide a savory and creamy taste.
Serving suggestions:
Serve with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican