Ingredients with Measurements:
- 12 corn tortillas
- 2 cups of cooked and shredded chicken
- 1 cup of crumbled queso fresco
- 1/2 cup of chopped white onion
- 1/2 cup of chopped cilantro
- 2 cups of enchilada sauce
- 1/4 cup of vegetable oil
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, heat the vegetable oil over medium-high heat.
3. Fry the tortillas in the hot oil for about 30 seconds on each side, or until they are slightly crispy. Remove them from the skillet and drain them on a paper towel.
4. In a mixing bowl, combine the shredded chicken, crumbled queso fresco, chopped onion, and chopped cilantro.
5. Take one tortilla and place a spoonful of the chicken mixture in the center. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat this process with the remaining tortillas and chicken mixture.
6. Pour the enchilada sauce over the rolled tortillas, making sure they are all covered.
7. Bake the enchiladas in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted.
8. Serve the enchiladas hot, garnished with additional chopped cilantro and crumbled queso fresco.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 6g
Cholesterol: 60mg
Sodium: 800mg
Total carbohydrates: 28g
Dietary fiber: 4g
Sugar: 4g
Protein: 20g
Substitutions for ingredients:
- Cooked and shredded beef or pork can be used instead of chicken.
- Queso blanco or Monterey Jack cheese can be used instead of queso fresco.
- Red or green enchilada sauce can be used instead of the regular enchilada sauce.
Variations:
- Add a can of drained and rinsed black beans to the chicken mixture for extra protein and fiber.
- Top the enchiladas with sliced avocado or guacamole before serving.
- Use flour tortillas instead of corn tortillas for a softer texture.
Tips and tricks:
- To make the tortillas easier to roll, you can heat them up in the microwave for 10-15 seconds before filling them.
- If you don't want to fry the tortillas in oil, you can heat them up on a dry skillet for a few seconds on each side.
- If you want a spicier dish, you can add chopped jalapeño peppers to the chicken mixture.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the enchiladas, place them in a microwave-safe dish and heat them up in the microwave for 1-2 minutes, or until they are heated through.
Presentation ideas:
Serve the enchiladas on a colorful plate with a side of Mexican rice and refried beans.
Garnishes:
Chopped cilantro, crumbled queso fresco, sliced avocado, and sour cream are all great garnishes for this dish.
Pairings:
Pair the enchiladas with a cold Mexican beer or a refreshing margarita.
Suggested side dishes:
Mexican rice, refried beans, or a simple green salad would all be great side dishes for this recipe.
Troubleshooting advice:
- If the tortillas are too crispy and break when you try to roll them, you can soften them up by dipping them in the enchilada sauce before filling them.
- If the enchiladas are too dry, you can add a little bit of chicken broth to the enchilada sauce to thin it out.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F before using it in this recipe.
Food history:
Enchiladas are a traditional Mexican dish that dates back to the Mayan civilization. They are made by filling tortillas with meat, cheese, or beans, and then rolling them up and covering them with sauce.
Flavor profiles:
These Topote Enchiladas are savory, cheesy, and slightly spicy, with a crispy texture from the fried tortillas.
Serving suggestions:
Serve these enchiladas with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican