Ingredients with Measurements:
- 6 Guajolotas (Mexican sweet corn tamales)
- 1 cup of cooked and shredded chicken
- 1/2 cup of diced onion
- 1/2 cup of diced tomatoes
- 1/2 cup of diced green bell pepper
- 1/2 cup of diced red bell pepper
- 1/2 cup of canned black beans, drained and rinsed
- 1/2 cup of canned corn, drained
- 1/2 cup of enchilada sauce
- 1/2 cup of shredded cheddar cheese
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a large skillet, sauté the onion, tomatoes, green bell pepper, and red bell pepper until they are soft and fragrant.
3. Add the shredded chicken, black beans, and corn to the skillet. Season with salt and pepper to taste. Stir well to combine.
4. Take each Guajolota and remove the corn husk. Place it on a flat surface and spread 1-2 tablespoons of the chicken and vegetable mixture on top.
5. Roll up the Guajolota tightly and place it seam-side down in a baking dish.
6. Repeat with the remaining Guajolotas.
7. Pour the enchilada sauce over the Guajolotas and sprinkle the shredded cheese on top.
8. Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.
10. Serve hot with your favorite toppings, such as sour cream, chopped cilantro, or sliced avocado.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Preheat the oven to 350°F (180°C).
Serving size:
- This recipe makes 6 Guajolota Enchiladas.
Nutritional information:
- Calories: 320
- Fat: 11g
- Carbohydrates: 38g
- Protein: 18g
- Fiber: 6g
- Sodium: 590mg
Substitutions for ingredients:
- You can use any type of cooked and shredded meat, such as beef or pork, instead of chicken.
- You can use any type of canned beans, such as pinto or kidney beans, instead of black beans.
- You can use any type of shredded cheese, such as Monterey Jack or pepper jack, instead of cheddar cheese.
Variations:
- You can add some diced jalapeño peppers or chili powder to the chicken and vegetable mixture for some extra heat.
- You can use green enchilada sauce instead of red enchilada sauce for a different flavor.
Tips and tricks:
- Make sure to remove the corn husk from the Guajolotas before rolling them up.
- Use a spoon to spread the chicken and vegetable mixture evenly on top of the Guajolotas.
- Cover the baking dish with aluminum foil to prevent the cheese from burning.
Storage instructions:
- Store any leftover Guajolota Enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the Guajolota Enchiladas, place them in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the Guajolota Enchiladas on a colorful plate with some fresh cilantro on top.
Garnishes:
- Sour cream
- Chopped cilantro
- Sliced avocado
- Diced tomatoes
Pairings:
- Mexican rice
- Refried beans
- Corn on the cob
Suggested side dishes:
- Mexican street corn
- Guacamole and chips
- Black bean salad
Troubleshooting advice:
- If the Guajolota Enchiladas are too dry, you can add some extra enchilada sauce on top before baking.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Guajolotas are a popular street food in Mexico made from sweet corn dough and wrapped in a corn husk.
Flavor profiles:
- The Guajolota Enchiladas are savory and slightly sweet, with a spicy kick from the enchilada sauce.
Serving suggestions:
- Serve the Guajolota Enchiladas as a main dish for lunch or dinner.
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Region: Mexican