Ingredients with Measurements:
- 2 cups cooked shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 cup frozen corn, thawed
- 1/2 cup chopped 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 chopped fresh cilantro
- 1 cup shredded cheddar cheese
- 8-10 corn tortillas
- 1 can (10 oz) enchilada sauce
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine the shredded chicken, black beans, diced tomatoes with green chilies, corn, onion, garlic, cumin, chili powder, salt, black pepper, and cilantro. Mix well.
3. Warm the tortillas in the microwave for 30 seconds to make them pliable.
4. Spoon about 1/4 cup of the chicken mixture onto each tortilla and roll up tightly. Place the enchiladas seam-side down in the baking dish.
5. Pour the enchilada sauce over the top of the enchiladas and sprinkle with shredded cheese.
6. Cover the baking dish with aluminum foil and bake for 20 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Let the enchiladas cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 15g
Carbohydrates: 40g
Protein: 25g
Sodium: 1100mg
Fiber: 9g
Sugar: 5g
Substitutions for ingredients:
- You can use any cooked shredded meat instead of chicken.
- If you don't have black beans, you can use pinto beans or kidney beans.
- You can use fresh diced tomatoes instead of canned.
- If you don't have corn, you can omit it or use frozen peas instead.
- You can use any type of cheese you like, such as Monterey Jack or pepper jack.
Variations:
- You can add sliced jalapeños or green chilies to the filling for extra spice.
- You can use flour tortillas instead of corn tortillas.
- You can make a vegetarian version by omitting the chicken and using vegetable broth instead of chicken broth.
Tips and tricks:
- To make the enchiladas easier to roll, warm the tortillas in the microwave or on a griddle before filling them.
- Use a spoon to evenly distribute the filling on the tortillas.
- If you don't have enchilada sauce, you can make your own by mixing tomato sauce, chili powder, cumin, and garlic powder.
- To make the enchiladas healthier, use low-fat cheese and whole wheat tortillas.
Storage instructions:
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the enchiladas, place them in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the enchiladas with a dollop of sour cream and a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
- Sliced jalapeños
- Sour cream
- Guacamole
Pairings:
- Spanish rice
- Refried beans
- Corn on the cob
Suggested side dishes:
- Mexican street corn
- Cilantro lime rice
- Black bean salad
Troubleshooting advice:
- If the tortillas are cracking when you roll them, they may be too dry. Try warming them up more or using a damp paper towel to cover them while you work.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before using it in the recipe.
- Store leftover enchiladas in the refrigerator within 2 hours of cooking.
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 covered in a chili sauce.
Flavor profiles:
- Spicy, savory, cheesy, and slightly sweet.
Serving suggestions:
- Serve the enchiladas with a side of Spanish rice and refried beans for a complete meal.
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Region: Mexican