Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (4 ounces) diced green chilies
- 1 teaspoon 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 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, about 5 minutes.
3. Add diced tomatoes, green chilies, chili powder, cumin, salt, and black pepper to the skillet. Stir to combine and cook for 5 minutes.
4. Add chicken breasts to the skillet and cook until no longer pink, about 10-12 minutes. Remove chicken from skillet and shred with two forks.
5. In a mixing bowl, combine shredded chicken with 1 cup of the tomato sauce mixture from the skillet.
6. Spread a thin layer of the remaining tomato sauce mixture on the bottom of a 9x13 inch baking dish.
7. Place a tortilla on a flat surface and spoon 2-3 tablespoons of the chicken mixture onto the center of the tortilla. Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and chicken mixture.
8. Pour the remaining tomato sauce mixture over the enchiladas and sprinkle with shredded cheddar cheese.
9. Bake for 20-25 minutes, until cheese is melted and bubbly.
10. Garnish with chopped cilantro and serve.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 360
Fat: 18g
Saturated Fat: 9g
Cholesterol: 95mg
Sodium: 800mg
Carbohydrates: 20g
Fiber: 3g
Sugar: 4g
Protein: 30g
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 cheese.
- Corn tortillas can be substituted with flour tortillas.
Variations:
- Add diced bell peppers or jalapeños to the tomato sauce mixture for extra spice.
- Substitute the chicken with ground beef or turkey.
- Add black beans or corn to the chicken mixture for added texture.
Tips and tricks:
- To make rolling the enchiladas easier, heat the tortillas in the microwave for 15-20 seconds to soften them.
- Use a spoon to spread the tomato sauce mixture evenly over the tortillas.
- For a crispier texture, broil the enchiladas for 1-2 minutes after baking.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the enchiladas in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the enchiladas on a colorful plate with a side of guacamole and sour cream.
Garnishes:
Chopped cilantro, diced tomatoes, sliced jalapeños, and sliced avocado.
Pairings:
Serve with a side of Spanish rice and refried beans.
Suggested side dishes:
Spanish rice, refried beans, corn on the cob, or a side salad.
Troubleshooting advice:
- If the tortillas are cracking when rolled, they may be too dry. Heat them in the microwave for a few seconds to soften them.
- If the enchiladas are too spicy, reduce the amount of chili powder and green chilies used.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Enchiladas originated in Mexico and are a popular dish in Mexican cuisine. They are typically made with tortillas filled with meat, cheese, or beans, and topped with a chili sauce.
Flavor profiles:
Spicy, savory, cheesy, and slightly tangy.
Serving suggestions:
Serve with a side of Spanish rice and refried beans for a complete meal.
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Region: Mexican