Ingredients with Measurements:
- 2 cups shredded cooked chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes and green chilies, drained
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped green onions
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
- 2 cups shredded Mexican blend cheese
- 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 shredded chicken, black beans, corn, diced tomatoes and green chilies, cilantro, green onions, cumin, chili powder, garlic powder, salt, and black pepper.
3. Wrap tortillas in damp paper towels and microwave for 30 seconds to soften.
4. Spread a spoonful of enchilada sauce on the bottom of the baking dish.
5. Fill each tortilla with about 1/4 cup of the chicken mixture and roll up tightly. Place seam-side down in the baking dish.
6. Pour remaining enchilada sauce over the top of the enchiladas.
7. Sprinkle shredded cheese over the top of the enchiladas.
8. Cover the baking dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 470
Fat: 20g
Saturated Fat: 9g
Cholesterol: 85mg
Sodium: 1240mg
Carbohydrates: 42g
Fiber: 9g
Sugar: 5g
Protein: 33g
Substitutions for ingredients:
- You can use any type of cooked shredded chicken, such as rotisserie chicken or grilled chicken.
- You can use any type of canned beans, such as pinto beans or kidney beans.
- You can use any type of canned corn, such as white corn or fire-roasted corn.
- You can use any type of shredded cheese, such as cheddar or Monterey Jack.
Variations:
- Add diced jalapeños for extra heat.
- Use flour tortillas instead of corn tortillas.
- Add sliced black olives to the chicken mixture.
- Top with sliced avocado and sour cream before serving.
Tips and tricks:
- To prevent tortillas from cracking when rolling, microwave them for a few seconds to soften.
- Use a spoon to fill the tortillas with the chicken mixture, and roll them up tightly.
- Cover the baking dish with aluminum foil to prevent the cheese from burning.
- Let the enchiladas cool for a few minutes before serving.
Storage instructions:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the enchiladas on a microwave-safe plate and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the enchiladas on a bed of shredded lettuce, and garnish with chopped cilantro and sliced jalapeños.
Garnishes:
Chopped cilantro, sliced jalapeños, sliced avocado, and sour cream.
Pairings:
Serve with Spanish rice and refried beans.
Suggested side dishes:
Spanish rice, refried beans, or a side salad.
Troubleshooting advice:
- If the tortillas crack when rolling, microwave them for a few more seconds to soften.
- If the cheese is burning, cover the baking dish with aluminum foil.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftover enchiladas in the refrigerator for up to 3 days.
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 topped with a chili sauce.
Flavor profiles:
The San Pyote Chicken Enchiladas are savory, slightly spicy, and cheesy.
Serving suggestions:
Serve the enchiladas with Spanish rice, refried beans, or a side salad.
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Region: Mexican