Ingredients
Here is what you'll need:
- 2 lbs of chicken breasts
- 1 can (10 oz) of enchilada sauce
- 1 can (4 oz) of chopped green chilies
- 1 package (1 oz) of taco seasoning
- 1 can (15 oz) of black beans, rinsed and drained
- 1 cup of shredded cheddar cheese
- 1 cup of shredded Monterey Jack cheese
- 10-12 soft corn tortillas
- 1 can (15 oz) of cream of chicken soup
- 1/2 cup of sour cream
- 1/4 cup of chopped green onions
- Optional: cilantro for garnish
Preparation Steps
Step 1: Cook the Chicken
Start by seasoning your chicken breasts with taco seasoning. Cook in an oven preheated to 375°F (190°C) for about 20 minutes or until the internal temperature reaches 165°F (74°C). Alternatively, you can use a slow cooker or boil the chicken.
Step 2: Shred the Chicken
After cooking, allow the chicken to cool slightly, then shred it using two forks. Place the shredded chicken in a large bowl.
Step 3: Mix Ingredients
Combine the shredded chicken with one can of green chilies, half of the can of black beans, and half of the shredded cheese.
Step 4: Prepare the Enchilada Sauce
In a separate bowl, mix the can of enchilada sauce with the cream of chicken soup, and sour cream. This mixture will be used to flavor and lubricate the tortillas.
Step 5: Assemble the Enchiladas
Lightly dip each tortilla in the sauce mixture to make them pliable, then fill each tortilla with about 2 tablespoons of the chicken mixture. Roll up the tortillas and place them seam side down in a greased 9x13 inch baking dish.
🍴 Note: If your tortillas are cracking or breaking, you can briefly heat them in the microwave to soften them up before filling.
Step 6: Top with Sauce and Cheese
Pour the remaining sauce over the enchiladas, ensuring all are well coated. Sprinkle the remaining cheese over the top of the enchiladas.
Step 7: Bake
Bake in a preheated oven at 350°F (175°C) for about 25 minutes or until the cheese is bubbly and begins to brown.
Serving Suggestions
- Garnish with green onions, cilantro, or a dollop of extra sour cream.
- Serve with sides like Mexican rice, guacamole, or a fresh salad.
Nutritional Information
| Calories | Total Fat | Protein | Carbs |
|---|---|---|---|
| 425 | 20g | 30g | 35g |
Tips for the Best Results
- Use fresh ingredients where possible, especially for the cheese.
- For a spicier version, add jalapenos to the chicken mixture or use a hotter salsa.
- Pre-cook your tortillas to reduce oil consumption and ensure they don’t tear during assembly.
Now that you've made your chicken enchiladas, remember that the real beauty lies in their versatility. They can be prepared in advance, frozen, or customized to suit dietary preferences, making this dish a great addition to your culinary repertoire. Whether for a family dinner, a potluck, or a lazy Sunday meal, these chicken enchiladas bring comfort, flavor, and satisfaction to the table. Enjoy experimenting with different ingredients or spice levels, and don't forget to share this delightful recipe with your friends and family!
Can I use flour tortillas instead of corn?
+
Yes, you can use flour tortillas. However, corn tortillas are more traditional and generally hold up better in the sauce. Flour tortillas might make your enchiladas a bit softer and more prone to breaking.
How long can I store leftover enchiladas?
+
Refrigerated enchiladas can last up to 3-4 days in an airtight container. For freezing, consider wrapping each enchilada individually in plastic wrap before placing them in a freezer bag. They can be frozen for up to 3 months.
What are some good vegetarian substitutions for chicken?
+
You can substitute chicken with ingredients like:
- Sauteed mushrooms for a meaty texture
- Beans (black, pinto, or kidney)
- Quinoa or shredded tofu
- Roasted vegetables like zucchini or bell peppers
