Ingredients with Measurements:
- 8 corn tortillas
- 1 cup of perico (Colombian-style scrambled eggs)
- 1 cup of shredded chicken
- 1 cup of shredded cheese
- 1 cup of enchilada sauce
- 1/4 cup of chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Skillet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a skillet, heat up the perico and shredded chicken. Season with salt and pepper to taste.
3. Warm up the tortillas in the microwave or on a skillet.
4. Pour a small amount of enchilada sauce on the bottom of the baking dish.
5. Fill each tortilla with a spoonful of the perico and chicken mixture. Roll the tortilla and place it seam-side down in the baking dish.
6. Repeat until all tortillas are filled and rolled.
7. Pour the remaining enchilada sauce over the tortillas.
8. Sprinkle the shredded cheese on top of the enchiladas.
9. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
10. Garnish with chopped cilantro before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 30g
Protein: 22g
Substitutions for ingredients:
- Instead of perico, you can use regular scrambled eggs or tofu scramble for a vegetarian option.
- You can use ground beef or turkey instead of shredded chicken.
- Any type of shredded cheese can be used.
Variations:
- Add diced onions and bell peppers to the perico and chicken mixture for extra flavor.
- Use green enchilada sauce instead of red for a different flavor profile.
- Top with sliced avocado and sour cream for added creaminess.
Tips and tricks:
- Warm up the tortillas before filling and rolling to prevent them from breaking.
- Use a spoon to fill the tortillas to avoid overfilling and tearing.
- Use a baking dish that fits the tortillas snugly to prevent them from unrolling during baking.
Storage instructions:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat 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, sliced avocado, and sour cream.
Pairings:
Serve with a side of rice and beans and a cold beer or margarita.
Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the tortillas are breaking, try warming them up longer or dipping them in warm enchilada sauce before filling and rolling.
- If the cheese is not melting, try broiling the enchiladas for a few minutes until the cheese is bubbly.
Food safety advice:
Make sure to cook the chicken thoroughly before using it in the recipe.
Food history:
Enchiladas originated in Mexico and are now a popular dish in many Latin American countries.
Flavor profiles:
Savory, spicy, cheesy, and slightly tangy.
Serving suggestions:
Serve hot and garnish with chopped cilantro.
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Region: Mexican