Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts
- 1 cup creamy peanut butter
- 2 cups chicken broth
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup vegetable oil
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet
- Blender or food processor
- Baking dish
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook chicken over medium heat until no longer pink. Remove chicken from skillet and shred.
3. In a blender or food processor, combine peanut butter, chicken broth, onion, garlic, cumin, chili powder, salt, and black pepper. Blend until smooth.
4. In the same skillet used to cook the chicken, heat vegetable oil over medium heat. Add peanut butter mixture and cook for 5 minutes, stirring occasionally.
5. Add shredded chicken to the skillet and stir to combine.
6. Warm tortillas in the microwave or on a griddle.
7. Spoon chicken mixture onto each tortilla and roll up. Place enchiladas seam-side down in a baking dish.
8. Sprinkle shredded cheese over the top of the enchiladas.
9. Bake for 20-25 minutes, or until cheese is melted and bubbly.
10. Garnish with chopped cilantro before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 490
- Fat per serving: 32g
- Carbohydrates per serving: 24g
- Protein per serving: 28g
Substitutions for ingredients:
- Creamy almond butter can be substituted for peanut butter.
- Shredded cheddar cheese can be substituted for Monterey Jack cheese.
Variations:
- Add diced tomatoes or bell peppers to the chicken mixture for added flavor and nutrition.
- Use flour tortillas instead of corn tortillas for a softer texture.
Tips and tricks:
- To make rolling the enchiladas easier, warm the tortillas in the microwave for 30 seconds before filling.
- Use a toothpick to hold the enchiladas together while baking.
- Leftover chicken mixture can be used as a dip for tortilla chips.
Storage instructions:
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place enchiladas in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve enchiladas on a bed of shredded lettuce or with a side of Spanish rice.
Garnishes:
- Chopped cilantro, diced avocado, and sour cream make great garnishes for this dish.
Pairings:
- Serve with a cold beer or a glass of red wine.
Suggested side dishes:
- Spanish rice, refried beans, or a simple green salad make great side dishes for this meal.
Troubleshooting advice:
- If the chicken mixture is too thick, add additional chicken broth to thin it out.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F before serving.
Food history:
- Pollo encacahuatado is a traditional Mexican dish that originated in the state of Puebla.
Flavor profiles:
- This dish is savory and slightly spicy, with a rich peanut flavor.
Serving suggestions:
- Serve hot and enjoy with your favorite Mexican beverage.
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Region: Mexican