Ingredients with Measurements:
- 1 lb cooked shredded chicken
- 12 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese
- 1/2 cup chopped onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped lechuguilla leaves
- 1 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Skillet
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 and cook until translucent.
3. Add the cooked shredded chicken, chopped cilantro, and chopped lechuguilla leaves to the skillet. Season with salt and pepper to taste. Cook for 5 minutes, stirring occasionally.
4. Warm the corn tortillas in the microwave or on a skillet until they are pliable.
5. Pour 1/2 cup of enchilada sauce into the bottom of the baking dish.
6. Fill each tortilla with a spoonful of the chicken mixture and roll tightly. Place the rolled tortillas seam-side down in the baking dish.
7. Pour the remaining enchilada sauce over the rolled tortillas.
8. Sprinkle the shredded cheese over the top of the enchiladas.
9. Cover the baking dish with 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.
11. Garnish with additional chopped cilantro and lechuguilla leaves.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
350°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 15g
Carbohydrates per serving: 28g
Protein per serving: 25g
Substitutions for ingredients:
- Cooked shredded beef or pork can be used instead of chicken.
- Chopped spinach or kale can be used instead of lechuguilla leaves.
Variations:
- Add diced green chilies to the chicken mixture for a spicy kick.
- Use a different type of cheese, such as queso fresco or Monterey Jack.
- Top the enchiladas with sliced avocado or sour cream.
Tips and tricks:
- To prevent the tortillas from cracking, warm them up before rolling.
- Use a rotisserie chicken to save time on cooking the chicken.
- Make the enchilada sauce from scratch for a fresher taste.
Storage instructions:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the enchiladas in the microwave or oven until heated through.
Presentation ideas:
Serve the enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
Chopped cilantro and lechuguilla leaves.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice and refried beans.
Troubleshooting advice:
If the tortillas crack while rolling, try warming them up more or using a different brand of tortillas.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Lechuguilla is a type of agave plant that grows in the southwestern United States and Mexico. It has been used for centuries by indigenous peoples for food, medicine, and fiber.
Flavor profiles:
The enchiladas have a savory and slightly spicy flavor from the chicken mixture and enchilada sauce.
Serving suggestions:
Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican