Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts, cooked and shredded
- 1 tbsp. olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 can (15 oz.) tomato sauce
- 1 can (4 oz.) diced green chilies
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. dried oregano
- Salt and pepper, to taste
- 8-10 corn tortillas
- 2 cups shredded cheddar cheese
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large skillet
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté for 2-3 minutes until softened.
3. Add cooked and shredded chicken to the skillet and stir to combine.
4. Add tomato sauce, diced green chilies, chili powder, ground cumin, dried oregano, salt, and pepper to the skillet. Stir to combine and let simmer for 5-10 minutes.
5. Warm the corn tortillas in the microwave or on a skillet until pliable.
6. Spread a spoonful of the chicken mixture onto each tortilla and roll tightly. Place the enchiladas seam-side down in a baking dish.
7. Pour the remaining chicken mixture over the enchiladas and sprinkle with shredded cheddar cheese.
8. Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before serving. Garnish with chopped cilantro, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 9g
Cholesterol: 90mg
Sodium: 800mg
Total carbohydrates: 20g
Dietary fiber: 3g
Sugars: 4g
Protein: 28g
Substitutions for ingredients:
- Instead of chicken, you can use ground beef, ground turkey, or black beans for a vegetarian option.
- If you don't have tomato sauce, you can use canned diced tomatoes or salsa instead.
- You can use any type of shredded cheese you prefer, such as Monterey Jack or pepper jack.
Variations:
- Add sliced black olives or diced tomatoes to the chicken mixture for extra flavor and texture.
- Top the enchiladas with sour cream or guacamole before serving.
- Use flour tortillas instead of corn tortillas for a softer texture.
Tips and tricks:
- To make the chicken easier to shred, cook it in a slow cooker with some chicken broth for 4-6 hours on low.
- If the tortillas are cracking when you roll them, you can dip them in warm water for a few seconds to soften them.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Storage instructions:
Leftover enchiladas can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
To reheat, place the enchiladas in the microwave or oven until heated through.
Presentation ideas:
Serve the enchiladas on a platter with a side of rice and beans. Top with chopped cilantro and sliced jalapeños for a pop of color.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Spanish rice
- Refried beans
- Corn on the cob
Suggested side dishes:
- Mexican street corn
- Black bean salad
- Guacamole and chips
Troubleshooting advice:
- If the enchiladas are too dry, add more tomato sauce or salsa to the chicken mixture.
- If the cheese isn't melting, try broiling the enchiladas for a few minutes until bubbly.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before shredding and using in the recipe.
- Store leftover enchiladas in the refrigerator or freezer promptly to prevent bacterial growth.
Food history:
Enchiladas are a traditional Mexican dish that dates back to the Aztecs. The word "enchilada" comes from the Spanish word "enchilar," which means "to season with chili." The dish typically consists of tortillas filled with meat, cheese, or beans, and covered in a chili sauce.
Flavor profiles:
The Pollo Picado Enchiladas have a spicy and savory flavor profile, with hints of chili powder, cumin, and oregano. The shredded chicken adds a tender texture to the dish, while the melted cheddar cheese provides a creamy and cheesy finish.
Serving suggestions:
Serve the enchiladas with a side of Spanish rice and refried beans for a complete meal. Top with fresh cilantro and sliced jalapeños for a pop of color and flavor.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican