Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8-10 corn tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- 9x13 inch baking dish
- Non-stick skillet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a non-stick skillet, heat olive oil over medium heat. Add chopped onion and minced garlic and cook until softened.
3. Add chicken breasts to the skillet and cook until browned on both sides.
4. Add tomato sauce, diced tomatoes, chili powder, ground cumin, salt, and black pepper to the skillet. Stir to combine.
5. Reduce heat to low and simmer for 10-15 minutes, or until chicken is cooked through.
6. Remove chicken from the skillet and shred it using two forks.
7. In a mixing bowl, combine shredded chicken with 1 cup of the tomato sauce mixture.
8. Spread a thin layer of the remaining tomato sauce mixture on the bottom of a 9x13 inch baking dish.
9. Warm corn tortillas in the microwave for 30 seconds or until soft.
10. Spoon chicken mixture onto each tortilla and roll up tightly. Place the enchiladas seam-side down in the baking dish.
11. Pour the remaining tomato sauce mixture over the enchiladas.
12. Sprinkle shredded cheddar cheese over the top of the enchiladas.
13. Cover the baking dish with foil and bake for 20-25 minutes, or until cheese is melted and bubbly.
14. Remove foil and bake for an additional 5-10 minutes, or until cheese is golden brown.
15. Garnish with chopped fresh cilantro before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Saturated Fat: 9g
Cholesterol: 105mg
Sodium: 1200mg
Carbohydrates: 32g
Fiber: 5g
Sugar: 8g
Protein: 35g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Cheddar cheese can be substituted with Monterey Jack cheese or a Mexican blend of cheeses.
- Corn tortillas can be substituted with flour tortillas.
Variations:
- Add black beans or corn to the chicken mixture for extra flavor and texture.
- Use ground beef or turkey instead of chicken.
- Make vegetarian enchiladas by omitting the chicken and adding extra vegetables like bell peppers and zucchini.
Tips and tricks:
- To prevent tortillas from cracking, warm them in the microwave or on a skillet before rolling.
- Use a spoon to evenly distribute the tomato sauce mixture over the enchiladas.
- For a spicier sauce, add more chili powder or a diced jalapeño pepper.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place enchiladas in a microwave-safe dish and heat for 1-2 minutes, or until heated through. Alternatively, reheat in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve enchiladas on a colorful plate with a side of Mexican rice and a dollop of sour cream.
Garnishes:
Chopped fresh cilantro, sliced avocado, diced tomatoes, and sliced jalapeños.
Pairings:
Serve with a side of Mexican rice and a simple green salad.
Suggested side dishes:
Mexican rice, refried beans, or a simple green salad.
Troubleshooting advice:
- If the enchiladas are too dry, add more tomato sauce mixture before baking.
- If the cheese is not melting, increase the oven temperature or broil for a few minutes.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Enchiladas originated in Mexico and are a popular dish in Mexican cuisine. They are typically made with corn tortillas filled with meat, cheese, or vegetables and topped with a chili sauce.
Flavor profiles:
Savory, spicy, and cheesy.
Serving suggestions:
Serve enchiladas as a main course for dinner or as a hearty lunch.
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Region: Mexican