Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts
- 1 jar of salsa verde (16 oz.)
- 1 can of black beans, drained and rinsed (15 oz.)
- 1 can of corn, drained (15 oz.)
- 1/2 cup of chopped cilantro
- 1/2 cup of chopped green onions
- 1/2 cup of sour cream
- 1/2 cup of shredded Monterey Jack cheese
- 8-10 corn tortillas
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, boil the chicken breasts until cooked through, about 15-20 minutes. Remove from pot and shred with a fork.
3. In a large mixing bowl, combine the shredded chicken, black beans, corn, cilantro, green onions, and 1/2 cup of salsa verde.
4. In a separate bowl, mix together the sour cream and remaining salsa verde.
5. Spread a thin layer of the sour cream and salsa verde mixture on the bottom of the baking dish.
6. Warm the tortillas in the microwave for 30 seconds or until pliable.
7. Spoon the chicken mixture onto each tortilla and roll tightly. Place seam side down in the baking dish.
8. Pour the remaining sour cream and salsa verde mixture over the enchiladas.
9. Sprinkle the shredded cheese on top of the enchiladas.
10. Cover the baking dish with aluminum foil and bake for 20 minutes.
11. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
12. Let 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: 16g
Carbohydrates: 38g
Protein: 28g
Sodium: 800mg
Substitutions for ingredients:
- Use shredded rotisserie chicken instead of boiling chicken breasts.
- Use pinto beans instead of black beans.
- Use flour tortillas instead of corn tortillas.
- Use cheddar cheese instead of Monterey Jack cheese.
Variations:
- Add diced jalapeños or green chilies for extra spice.
- Use ground beef or turkey instead of chicken.
- Add diced tomatoes or bell peppers for extra flavor.
Tips and tricks:
- Warm the tortillas before rolling to prevent them from cracking.
- Use a spoon to evenly distribute the chicken mixture onto each tortilla.
- Use a sharp knife to cut the enchiladas for clean slices.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until warmed through.
Presentation ideas:
Serve with a dollop of sour cream and a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, sliced avocado, diced tomatoes, and lime wedges.
Pairings:
Mexican rice, refried beans, or a side salad.
Suggested side dishes:
Chips and salsa, guacamole, or a fruit salad.
Troubleshooting advice:
- If the tortillas are cracking, try warming them up for a few more seconds.
- If the enchiladas are dry, add more salsa verde or sour cream mixture on top before baking.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F before shredding.
Food history:
Enchiladas originated in Mexico and have been a popular dish for centuries.
Flavor profiles:
Salsa verde adds a tangy and slightly spicy flavor to the chicken mixture, while the sour cream and cheese add creaminess and richness.
Serving suggestions:
Serve hot with your favorite toppings and sides.
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Region: Mexican