Ingredients with Measurements:
- 12 corn tortillas
- 2 cups cooked and shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheddar cheese
- 1/2 cup chopped fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the shredded chicken, black beans, corn, and cilantro. Season with salt and pepper to taste.
3. Pour half of the enchilada sauce into the bottom of the baking dish.
4. Place 4 tortillas on top of the sauce, overlapping slightly.
5. Spoon half of the chicken mixture on top of the tortillas.
6. Sprinkle 1/3 cup of shredded cheese on top of the chicken mixture.
7. Repeat layers with remaining tortillas, chicken mixture, and cheese.
8. Pour the remaining enchilada sauce over the top of the cheese.
9. Cover the baking dish with aluminum foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
11. Let the enchiladas cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 430
Fat: 15g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 980mg
Carbohydrates: 48g
Fiber: 10g
Sugar: 4g
Protein: 28g
Substitutions for ingredients:
- Instead of chicken, you can use ground beef, shredded pork, or tofu.
- Instead of black beans, you can use pinto beans or kidney beans.
- Instead of corn, you can use diced tomatoes or bell peppers.
- Instead of cheddar cheese, you can use Monterey Jack or pepper jack cheese.
- Instead of cilantro, you can use parsley or green onions.
Variations:
- Add sliced jalapeños or green chilies for extra heat.
- Top with sliced avocado or a dollop of sour cream.
- Use flour tortillas instead of corn tortillas.
- Make it vegetarian by omitting the chicken and using vegetable broth instead of chicken broth.
Tips and tricks:
- To prevent the tortillas from getting soggy, make sure to drain the canned ingredients well.
- You can make this recipe ahead of time and refrigerate it until ready to bake.
- If you want a crispier top, broil the enchiladas for a few minutes after baking.
Storage instructions:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the enchiladas in the microwave or oven until heated through.
Presentation ideas:
Serve the enchiladas on a colorful platter with a side of guacamole and salsa.
Garnishes:
Garnish with chopped fresh cilantro, sliced jalapeños, or a squeeze of lime juice.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the enchiladas are too dry, add a little more enchilada sauce or chicken broth.
- If the enchiladas are too wet, bake them uncovered for a few extra minutes.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Enchiladas are a traditional Mexican dish that dates back to the Mayan civilization. They were originally made with corn tortillas filled with small fish and topped with chili sauce.
Flavor profiles:
The stacked enchiladas are savory and slightly spicy, with a combination of tender chicken, black beans, corn, and melted cheese.
Serving suggestions:
Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican