Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts
- 1 tbsp. olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 cup Pique Verde sauce
- 8 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add diced onion and minced garlic and cook until softened, about 3-4 minutes.
3. Add chicken breasts to the skillet and season with cumin, chili powder, salt, and black pepper. Cook until browned on both sides, about 5-7 minutes per side.
4. Remove chicken from skillet and shred with two forks.
5. In a separate saucepan, heat Pique Verde sauce over medium heat.
6. Dip each corn tortilla in the Pique Verde sauce, making sure to coat both sides.
7. In the center of each tortilla, add a spoonful of shredded chicken and a sprinkle of Monterey Jack cheese.
8. Roll up the tortilla and place seam-side down in a 9x13 inch baking dish.
9. Repeat with remaining tortillas.
10. Pour remaining Pique Verde sauce over the enchiladas.
11. Cover the baking dish with aluminum foil and bake for 20 minutes.
12. Remove the foil and sprinkle the remaining Monterey Jack cheese over the enchiladas.
13. Bake for an additional 10 minutes, or until cheese is melted and bubbly.
14. Garnish with chopped cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 14g
Saturated Fat: 6g
Cholesterol: 75mg
Sodium: 750mg
Carbohydrates: 25g
Fiber: 4g
Sugar: 3g
Protein: 30g
Substitutions for ingredients:
- Chicken breasts can be substituted with shredded rotisserie chicken or ground beef.
- Monterey Jack cheese can be substituted with cheddar cheese or queso fresco.
- Pique Verde sauce can be substituted with green enchilada sauce or salsa verde.
Variations:
- Add black beans or corn to the filling for added texture and flavor.
- Use flour tortillas instead of corn tortillas for a softer texture.
- Top with sliced avocado or sour cream for added creaminess.
Tips and tricks:
- To make the enchiladas easier to roll, heat the tortillas in the microwave for 10-15 seconds before dipping in the sauce.
- Use a spoon to evenly distribute the filling in each tortilla.
- If the enchiladas are browning too quickly, cover with foil during the last 10 minutes of baking.
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 for 1-2 minutes, or until heated through. Alternatively, place the enchiladas in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the enchiladas on a platter with a side of rice and beans. Garnish with chopped cilantro and sliced avocado.
Garnishes:
Chopped cilantro, sliced avocado, sour cream, diced tomatoes, sliced jalapeños.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice, refried beans, corn on the cob, roasted vegetables.
Troubleshooting advice:
If the enchiladas are too dry, add more Pique Verde sauce or salsa on top before serving.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F before shredding.
Food history:
Enchiladas originated in Mexico and are a popular dish in Mexican cuisine. They are typically made with tortillas filled with meat, cheese, or beans and topped with a chili sauce.
Flavor profiles:
The Pique Verde sauce adds a tangy and slightly spicy flavor to the chicken and cheese filling.
Serving suggestions:
Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican