Ingredients with Measurements:
- 2 cups of red chile sauce
- 12 corn tortillas
- 2 cups of shredded chicken or beef
- 1 cup of shredded cheese
- 1/4 cup of chopped onion
- 1/4 cup of chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Skillet
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a skillet, heat the red chile sauce over medium heat.
3. Dip each corn tortilla in the red chile sauce and place it on a plate.
4. Add a spoonful of shredded chicken or beef to the center of each tortilla.
5. Roll up the tortilla and place it seam-side down in a baking dish.
6. Repeat with the remaining tortillas.
7. Pour the remaining red chile sauce over the enchiladas.
8. Sprinkle the shredded cheese, chopped onion, and chopped cilantro over the top.
9. Cover the baking dish with aluminum foil.
10. Bake for 20 minutes.
11. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- You can use any type of meat, such as pork or turkey, instead of chicken or beef.
- If you don't have red chile sauce, you can use enchilada sauce instead.
Variations:
- You can add black beans or refried beans to the filling.
- You can top the enchiladas with sliced avocado or sour cream.
Tips and tricks:
- To make the tortillas easier to roll, you can heat them up in the microwave for a few seconds.
- If you want a spicier sauce, you can add more red chile powder to the sauce.
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 the microwave or oven until heated through.
Presentation ideas:
- Serve the enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
- Garnish the enchiladas with chopped cilantro and sliced avocado.
Pairings:
- Serve the enchiladas with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
- Salsa
Troubleshooting advice:
- If the tortillas are too dry, you can dip them in warm water before dipping them in the red chile sauce.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 165°F.
Food history:
- Enchiladas originated in Mexico and are a popular dish in Mexican cuisine.
Flavor profiles:
- The red chile sauce adds a spicy and smoky flavor to the enchiladas.
Serving suggestions:
- Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
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