Ingredients with Measurements:
- 1 lb cooked and shredded chicken breast
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/4 cup chopped fresh cilantro
- 1 can (10 oz) diced tomatoes and green chilies, drained
- 1 can (10 oz) enchilada sauce
- 1/4 cup chipotle peppers in adobo sauce, chopped
- 2 cups shredded Mexican blend cheese
- 8-10 flour tortillas
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the cooked and shredded chicken, black beans, corn, onion, red and green bell peppers, cilantro, diced tomatoes and green chilies, and chopped chipotle peppers.
3. Pour half of the enchilada sauce into the bottom of the baking dish.
4. Spoon the chicken mixture onto each tortilla and roll up tightly. Place the rolled tortillas seam-side down in the baking dish.
5. Pour the remaining enchilada sauce over the top of the tortillas and sprinkle with shredded cheese.
6. Cover the baking dish with foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Let the enchiladas cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 18g
Saturated Fat: 8g
Cholesterol: 80mg
Sodium: 1200mg
Carbohydrates: 45g
Fiber: 8g
Sugar: 7g
Protein: 30g
Substitutions for ingredients:
- You can use canned or cooked chicken instead of cooking and shredding your own.
- If you don't have chipotle peppers in adobo sauce, you can use a tablespoon of chipotle chili powder instead.
Variations:
- You can add cooked rice to the chicken mixture for a heartier filling.
- For a vegetarian version, omit the chicken and add more beans and vegetables.
- You can use corn tortillas instead of flour tortillas.
Tips and tricks:
- To make the enchiladas spicier, add more chipotle peppers or use hot enchilada sauce.
- If the tortillas are cracking when you roll them, you can microwave them for a few seconds to make them more pliable.
- You can make the chicken mixture ahead of time and store it in the fridge until you're ready to assemble the enchiladas.
Storage instructions:
- Store leftover enchiladas in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat, place the enchiladas in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the enchiladas on a platter with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
- Chopped cilantro
- Sour cream
- Sliced avocado
- Diced tomatoes
Pairings:
- Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
- Chips and salsa
Troubleshooting advice:
- If the enchiladas are too dry, you can add more enchilada sauce or a tablespoon of water to the chicken mixture.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before shredding and using in the recipe.
Food history:
- Enchiladas are a traditional Mexican dish that date back to the Mayan civilization.
Flavor profiles:
- Spicy, smoky, savory
Serving suggestions:
- Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican