Ingredients with Measurements:
- 12 corn tortillas
- 2 cups of cooked and shredded chicken
- 1 can of black beans, drained and rinsed
- 1 cup of Mexican Coke
- 1 cup of tomato sauce
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of shredded cheddar cheese
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the shredded chicken and black beans.
3. In a small saucepan, combine the Mexican Coke, tomato sauce, chili powder, cumin, garlic powder, salt, and black pepper. Bring to a simmer and cook for 5 minutes.
4. Pour half of the sauce into the chicken and bean mixture and stir to combine.
5. Warm the tortillas in the microwave for 30 seconds or until they are pliable.
6. Spoon about 1/4 cup of the chicken and bean mixture onto each tortilla and roll up tightly. Place the enchiladas seam-side down in the baking dish.
7. Pour the remaining sauce over the enchiladas and sprinkle the shredded cheese on top.
8. Cover the baking dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
10. Garnish with chopped cilantro before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 470
Fat: 21g
Carbohydrates: 39g
Protein: 32g
Sodium: 970mg
Sugar: 11g
Substitutions for ingredients:
- You can use any type of cooked and shredded meat instead of chicken.
- If you don't have Mexican Coke, you can use regular Coke or cola.
- You can use any type of shredded cheese instead of cheddar.
Variations:
- Add diced green chilies or jalapenos to the chicken and bean mixture for extra heat.
- Use flour tortillas instead of corn tortillas.
- Top the enchiladas with sliced avocado or sour cream before serving.
Tips and tricks:
- To prevent the tortillas from cracking, warm them up before rolling.
- Use a spoon to evenly distribute the chicken and bean mixture onto the tortillas.
- Let the enchiladas cool for a few minutes before serving to prevent them from falling apart.
Storage instructions:
Store leftover enchiladas 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 cover with a damp paper towel. Microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
Serve the enchiladas on a colorful plate with a side of Mexican rice and a dollop of sour cream.
Garnishes:
Chopped fresh cilantro, sliced avocado, and sour cream.
Pairings:
Serve with Mexican rice and a side of refried beans.
Suggested side dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
If the tortillas crack while rolling, warm them up for a few more seconds in the microwave.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F before using in the recipe.
Food history:
Enchiladas are a traditional Mexican dish that dates back to the Mayan civilization. The word "enchilada" comes from the Spanish word "enchilar," which means "to season with chili."
Flavor profiles:
The Mexican Coke adds a sweet and slightly smoky flavor to the enchilada sauce, while the chili powder and cumin add a spicy kick.
Serving suggestions:
Serve the enchiladas with a side of Mexican rice and a cold beer or margarita.
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Region: Mexican