Ingredients with Measurements:
- 12 corn tortillas
- 2 cups of cooked and shredded chicken
- 1 cup of Tecula Mecula sauce
- 1 cup of shredded Monterey Jack cheese
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of diced red onion
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, warm the Tecula Mecula sauce over medium heat.
3. Dip each tortilla in the warm sauce, making sure it is coated on both sides.
4. In the center of each tortilla, add a spoonful of shredded chicken, a sprinkle of shredded cheese, and a pinch of chopped cilantro and diced red onion.
5. Roll up the tortilla and place it seam-side down in a baking dish.
6. Repeat with the remaining tortillas and filling.
7. Pour any remaining Tecula Mecula sauce over the enchiladas.
8. Sprinkle the remaining cheese on top of the enchiladas.
9. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with additional cilantro and diced red onion, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Shredded beef or pork can be used instead of chicken.
- Cheddar cheese can be used instead of Monterey Jack cheese.
- Green onions can be used instead of red onions.
Variations:
- Add black beans or corn to the filling for extra flavor and texture.
- Use flour tortillas instead of corn tortillas for a softer texture.
- Top the enchiladas with sliced avocado or a dollop of sour cream.
Tips and tricks:
- To prevent the tortillas from cracking when rolling them, warm them up in the microwave for a few seconds before dipping them in the sauce.
- Use leftover cooked chicken or a rotisserie chicken to save time.
- Make the Tecula Mecula sauce ahead of time and store it in the fridge for up to a week.
Storage instructions:
Store leftover enchiladas in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat leftover enchiladas in the microwave or oven until heated through.
Presentation ideas:
Serve the enchiladas on a colorful plate with a side of Mexican rice and beans.
Garnishes:
Garnish with chopped cilantro and diced red onion.
Pairings:
Serve with a cold beer or a margarita.
Suggested side dishes:
Mexican rice and beans.
Troubleshooting advice:
If the tortillas crack when rolling them, warm them up in the microwave for a few seconds before dipping them in the sauce.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F.
Food history:
Tecula Mecula sauce is a traditional sauce from the state of Oaxaca in Mexico, made with dried chiles, garlic, and spices.
Flavor profiles:
Spicy, smoky, and savory.
Serving suggestions:
Serve the enchiladas hot with a side of Mexican rice and beans.
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Region: Mexican