Enchiladas are a beloved Mexican dish that combines flavorful ingredients rolled in tortillas and smothered in a rich sauce. If you're looking for an easy yet delicious meal to prepare at home, chicken enchiladas are a fantastic choice. Here, we’ll explore a simple recipe that will have you making mouthwatering enchiladas in no time, perfect for a family dinner or a casual get-together.
Ingredients
To start, gather these ingredients:
- 1.5 lbs of chicken breast, boneless and skinless
- 1 can of red enchilada sauce (about 28 oz)
- 8 large flour tortillas
- 2 cups shredded cheese (Mexican blend or cheddar)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed (optional for added protein and fiber)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Cilantro for garnish (optional)
- Sour cream for serving
Now, let's dive into the simple steps to bring this dish to life:
Preparation Steps
1. Cooking the Chicken
- Preheat your oven to 375°F (190°C).
- Season the chicken with cumin, chili powder, salt, and pepper.
- In a large pan over medium heat, cook the chicken until it's no longer pink inside. This usually takes about 6-7 minutes per side. Alternatively, you can poach the chicken if you prefer a lower-fat option.
- Remove from heat, let it cool slightly, then shred using two forks or your fingers.
🍗 Note: If you're short on time, you can use rotisserie chicken. Just shred and season accordingly.
2. Preparing the Filling
- In the same pan, sauté the onion and garlic until they become translucent.
- Add the shredded chicken, half of the enchilada sauce, and the black beans if using. Stir until everything is well mixed and heated through.
3. Assembling the Enchiladas
- Pour a small amount of sauce into the bottom of a 9x13 inch baking dish to prevent sticking.
- Take each tortilla, add some of the chicken mixture down the center, then sprinkle a bit of cheese on top.
- Roll the tortilla around the filling and place it seam side down in the dish.
- Repeat with all tortillas.
- Pour the remaining sauce over the top of the rolled enchiladas and sprinkle generously with the remaining cheese.
4. Baking
- Cover the dish with foil and bake in the preheated oven for about 20 minutes.
- Remove the foil, and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Serving Suggestions
When your chicken enchiladas are ready:
- Garnish with chopped cilantro.
- Serve hot with a dollop of sour cream on top or on the side.
- Consider adding sliced avocado, a sprinkle of fresh salsa, or even some pico de gallo for an extra burst of flavor.
Table for Nutritional Information:
| Ingredient | Approx. Calories | Protein (g) | Fat (g) | Carbs (g) |
|---|---|---|---|---|
| Chicken Breast (1.5 lbs) | 682 | 125 | 15 | 0 |
| Red Enchilada Sauce (28 oz) | 168 | 4 | 0 | 32 |
| Flour Tortillas (8 large) | 800 | 16 | 16 | 152 |
| Shredded Cheese (2 cups) | 800 | 60 | 68 | 8 |
🔍 Note: Nutritional values are approximate and can vary based on specific brands and preparations.
This easy chicken enchiladas recipe not only offers a delightful taste but also ensures you get a balanced meal with proteins, carbs, and some fiber if you include black beans. These enchiladas are versatile; you can modify the spice level to suit your preferences or even try different fillings like beef or vegetables for variety. They're an excellent way to bring everyone together around the dinner table, celebrating the joy of homemade Mexican cuisine.
Can I make enchiladas ahead of time?
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Yes, you can assemble the enchiladas and refrigerate them, covered, for up to 24 hours before baking. Just be sure to add an extra 5-10 minutes to the baking time since they will be starting from cold.
What if I don’t like spicy food?
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Choose a mild enchilada sauce or dilute the sauce with chicken broth or water. Also, you can skip the chili powder or reduce its amount to control the heat level.
Is there a vegetarian version of this recipe?
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Absolutely! Replace chicken with an assortment of cooked vegetables like zucchini, bell peppers, and corn. Alternatively, you can use beans or cheese alone for the filling.
Can I freeze enchiladas?
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Yes, enchiladas freeze well. After assembling, wrap tightly and freeze. When ready to eat, bake from frozen, covering with foil to prevent burning and adding about 30-45 minutes to the cooking time.
