Ingredients with Measurements:
- 2 cups cooked shredded chicken
- 1 can (10 oz) diced tomatoes and green chilies, drained
- 1 can (10 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup sour cream
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 corn tortillas
- 2 cups shredded cheddar cheese
Special equipment needed:
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, combine the shredded chicken, diced tomatoes and green chilies, cream of chicken soup, chicken broth, sour cream, chopped onion, chopped green and red bell peppers, minced garlic, chili powder, ground cumin, salt, and black pepper.
3. Mix well until all ingredients are evenly combined.
4. Heat the tortillas in the microwave for 30 seconds to make them more pliable.
5. Spoon about 1/4 cup of the chicken mixture onto each tortilla and roll up.
6. Place the rolled tortillas seam-side down in the baking dish.
7. Pour the remaining chicken mixture over the top of the tortillas.
8. Sprinkle the shredded cheddar cheese over the top of the chicken mixture.
9. Cover the baking dish with foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
11. Let the enchiladas cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
350°F
Serving size:
6 servings
Nutritional information:
Calories: 485
Fat: 28g
Carbohydrates: 32g
Protein: 28g
Sodium: 1273mg
Sugar: 5g
Substitutions for ingredients:
- You can use any cooked shredded chicken, such as rotisserie chicken or leftover grilled chicken.
- If you don't have diced tomatoes and green chilies, you can use a can of plain diced tomatoes and add a chopped jalapeño pepper.
- Instead of cream of chicken soup, you can use cream of mushroom soup or cream of celery soup.
- If you don't have chicken broth, you can use vegetable broth or water.
- You can use any type of shredded cheese, such as Monterey Jack or pepper jack.
Variations:
- Add a can of drained and rinsed black beans to the chicken mixture for added protein and fiber.
- Use flour tortillas instead of corn tortillas for a softer texture.
- Add sliced black olives on top of the cheese before baking.
- Use leftover turkey instead of chicken for a Thanksgiving leftover twist.
Tips and tricks:
- To make the enchiladas easier to roll, heat the tortillas in the microwave for 30 seconds or wrap them in a damp paper towel and microwave for 1 minute.
- If you want a spicier dish, add more chili powder or use a hotter variety of diced tomatoes and green chilies.
- Make the dish ahead of time and refrigerate until ready to bake.
- Serve with a dollop of sour cream and chopped fresh cilantro on top.
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 microwave-safe dish and microwave on high for 1-2 minutes, or until heated through. Alternatively, you can reheat them in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the enchiladas on a colorful plate with a side of Mexican rice and a green salad.
Garnishes:
Sour cream, chopped fresh cilantro, sliced avocado, and chopped tomatoes.
Pairings:
Serve with Mexican rice, refried beans, or a green salad.
Suggested side dishes:
Mexican rice, refried beans, black beans and corn salad, or a green salad.
Troubleshooting advice:
- If the tortillas are cracking when you roll them, they may be too dry. Heat them in the microwave for a few seconds longer or wrap them in a damp paper towel and microwave for 1 minute.
- If the enchiladas are too dry, add more chicken broth or sour cream to the chicken mixture.
- If the cheese is not melting, try broiling the dish for a few minutes at the end of the cooking time.
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 and reheat to an internal temperature of 165°F before serving.
Food history:
King Ranch Chicken Enchiladas is a popular Tex-Mex dish that originated in Texas in the 1950s. The recipe is named after the King Ranch, one of the largest ranches in the world, located in South Texas.
Flavor profiles:
Savory, cheesy, slightly spicy, and creamy.
Serving suggestions:
Serve the enchiladas with a side of Mexican rice and a green salad for a complete meal.
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Region: Mexican