Chicken Enchiladas

The colorful and cozy dish known as chicken enchiladas is a mainstay of Mexican cooking. They skillfully encase soft tortillas with succulent, seasoned chicken and cover them with a thick, chili-infused sauce and melting cheese. With each taste of this delicious dish, which is frequently topped with sour cream and fresh cilantro, you can experience a new flavor.

Tasting Notes

Expect a mouthwatering experience with each bite of these Chicken Enchiladas. The tender chicken, seasoned to perfection, pairs harmoniously with the rich and tangy enchilada sauce. The melted cheese adds a creamy and indulgent touch, making every forkful a savory delight. Customize your toppings with fresh cilantro, diced tomatoes, and a dollop of sour cream for an extra burst of freshness.

Ingredients

For the Chicken Filling:

• 2 cups shredded cooked chicken
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced bell peppers (assorted colors)
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

For the Enchilada Sauce:

• 2 cups tomato sauce
• 1 cup chicken broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste

For Assembly:

• 8-10 large flour tortillas
• 2 cups shredded Mexican cheese blend

Kitchen Equipment

• Baking dish
• Mixing bowls
• Skillet
• Wooden spoon
• Whisk
• Aluminum foil

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Chicken Filling: In a skillet over medium heat, sauté onions and garlic until translucent. Add shredded chicken, black beans, corn, bell peppers, cumin, chili powder, salt, and pepper. Cook until the mixture is heated through.
3. Make Enchilada Sauce: In a separate saucepan, combine tomato sauce, chicken broth, chili powder, cumin, garlic powder, salt, and pepper. Whisk together and simmer over medium heat for 5-7 minutes until the sauce thickens slightly.
4. Assemble Enchiladas: Pour a small amount of enchilada sauce into the bottom of a baking dish. Spoon the chicken filling into each tortilla, roll them up, and place them seam-side down in the dish.
5. Cover with Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well-coated. Sprinkle shredded cheese on top.
6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, uncover and bake for an additional 10 minutes or until the cheese is melted and bubbly.
7. Serve: Remove from the oven and let it cool slightly before serving. Garnish with fresh cilantro, diced tomatoes, and a dollop of sour cream if desired.

Pro Tips

• Use a rotisserie chicken for a quick and easy shortcut to shredded chicken.
• Corn tortillas can be used instead of flour for a gluten-free option.
• Make the enchilada sauce ahead of time for even quicker preparation.

Variations

• Add diced green chilies for a bit of heat.
• Include chopped spinach or zucchini for extra veggies.
• Experiment with different types of cheese, such as Monterey Jack or pepper jack.

FAQs