Ingredients with Measurements:
- 8-10 corn tortillas
- 1 lb. cooked chicken, shredded
- 1 cup Red Hawk cheese, crumbled
- 1/2 cup onion, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/4 cup cilantro, chopped
- 1 can (15 oz.) enchilada sauce
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large bowl, mix together the shredded chicken, Red Hawk cheese, onion, red and green bell peppers, and cilantro. Season with salt and pepper to taste.
3. Warm the corn tortillas in the microwave for 30 seconds or in a dry skillet over medium heat for 10-15 seconds on each side.
4. Pour half of the enchilada sauce into the bottom of the baking dish.
5. Spoon the chicken and cheese mixture onto each tortilla and roll up tightly. Place the rolled tortillas seam-side down in the baking dish.
6. Pour the remaining enchilada sauce over the top of the rolled tortillas.
7. Cover the baking dish with aluminum foil and bake for 20-25 minutes.
8. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 15g
Saturated fat: 7g
Cholesterol: 80mg
Sodium: 900mg
Total carbohydrates: 28g
Dietary fiber: 4g
Sugars: 6g
Protein: 25g
Substitutions for ingredients:
- Red Hawk cheese can be substituted with any other type of cheese, such as cheddar or Monterey Jack.
- Cooked chicken can be substituted with cooked ground beef or turkey.
- Red and green bell peppers can be substituted with any other type of bell pepper or vegetable.
Variations:
- Add black beans or corn to the chicken and cheese mixture for added texture and flavor.
- Use flour tortillas instead of corn tortillas for a softer texture.
- Top with sliced avocado or sour cream before serving.
Tips and tricks:
- To prevent the tortillas from cracking when rolling, warm them up before filling.
- Use a spoon to evenly distribute the chicken and cheese mixture onto each tortilla.
- If the enchiladas are browning too quickly, cover with foil and continue 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, reheat in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the enchiladas on a platter with a side of rice and beans. Garnish with chopped cilantro and sliced jalapeños.
Garnishes:
- Chopped cilantro
- Sliced jalapeños
- Sliced avocado
- Sour cream
Pairings:
- Spanish rice
- Refried beans
- Guacamole
- Salsa
Suggested side dishes:
- Spanish rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the enchiladas are too dry, add more enchilada sauce or a dollop of sour cream before serving.
- If the tortillas are cracking, try warming them up for a few more seconds or dipping them in the enchilada sauce before filling.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before using in the recipe.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Enchiladas originated in Mexico and have been a popular dish for centuries. They are typically made with corn tortillas filled with meat, cheese, or beans and covered in a chili sauce.
Flavor profiles:
The Red Hawk cheese adds a rich and tangy flavor to the chicken filling, while the enchilada sauce provides a spicy and savory kick.
Serving suggestions:
Serve the enchiladas with a side of Spanish rice and refried beans for a complete meal.
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