Ingredients with Measurements:
- 2 cups shredded cooked chicken
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (10 ounces) enchilada sauce
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 8-10 corn tortillas
- Vegetable oil for frying
Special equipment needed:
- Baking dish
- Skillet
- Tongs
- Paper towels
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a skillet, sauté the onion, green bell pepper, and red bell pepper over medium heat until they are soft and slightly browned.
3. Add the shredded chicken, cilantro, cumin, chili powder, garlic powder, salt, and black pepper to the skillet. Stir well to combine.
4. Add half of the enchilada sauce to the skillet and stir to coat the chicken mixture.
5. In a separate small bowl, mix the remaining enchilada sauce with the sour cream.
6. Heat the vegetable oil in a separate skillet over medium-high heat.
7. Fry the corn tortillas one at a time for about 10 seconds on each side, using tongs to flip them. Drain on paper towels.
8. Spread a spoonful of the enchilada sauce and sour cream mixture on each tortilla.
9. Add a spoonful of the chicken mixture to each tortilla and roll them up tightly.
10. Place the rolled tortillas seam-side down in a baking dish.
11. Pour the remaining enchilada sauce and sour cream mixture over the rolled tortillas.
12. Sprinkle the shredded cheddar cheese over the top.
13. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 18g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 950mg
Carbohydrates: 28g
Fiber: 5g
Sugar: 5g
Protein: 21g
Substitutions for ingredients:
- You can use any type of cooked chicken, such as rotisserie chicken or grilled chicken.
- You can use any type of bell pepper, or omit them altogether.
- You can use any type of shredded cheese, such as Monterey Jack or pepper jack.
Variations:
- You can add black beans or corn to the chicken mixture for added texture and flavor.
- You can use flour tortillas instead of corn tortillas.
- You can make this recipe vegetarian by omitting the chicken and using vegetable broth instead of chicken broth.
Tips and tricks:
- To make this recipe even easier, you can use store-bought rotisserie chicken and canned enchilada sauce.
- To make the tortillas easier to roll, you can heat them in the microwave for 10-15 seconds before filling them.
- To make this recipe spicier, you can add diced jalapeños or a pinch of cayenne pepper to the chicken mixture.
Storage instructions:
- Store any 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 heat in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the enchiladas on a colorful platter with a side of guacamole and salsa.
Garnishes:
- Garnish the enchiladas with chopped fresh cilantro, diced tomatoes, 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 or brittle, you can brush them with a little bit of vegetable oil before frying them.
Food safety advice:
- Make sure the chicken is fully cooked before using it in the recipe.
- Store any leftover enchiladas in the refrigerator and consume within 3 days.
Food history:
- Enchiladas are a traditional Mexican dish that dates back to the Aztecs. They are typically made with tortillas filled with meat, cheese, or beans, and topped with a chili sauce.
Flavor profiles:
- These enchiladas are savory, slightly spicy, and cheesy.
Serving suggestions:
- Serve the enchiladas hot, straight out of the oven.
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Region: Mexican