Dinner made simple: the perfect chicken enchiladas recipe for 2 to make your night special

Embark on a culinary adventure with this irresistible chicken enchiladas recipe, meticulously crafted for two. Prepare to tantalize your taste buds with a symphony of flavors that will leave you craving for more.

Ingredients

For the Chicken Filling:

• 1 boneless, skinless chicken breast
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chicken broth

For the Enchiladas:

• 6 corn tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• Salsa, for serving

For the Sauce:

• 1 can (10.75 ounces) condensed tomato soup
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1/2 cup water

Instructions

1. Prepare the Chicken Filling:

• Heat the olive oil in a skillet over medium heat.
• Add the chicken breast and cook until browned on both sides.
• Remove the chicken from the skillet and shred it.
• Add the onion, green bell pepper, and red bell pepper to the skillet and cook until softened.
• Stir in the chili powder, cumin, salt, and black pepper.
• Add the chicken broth and simmer until the liquid has reduced by half.
• Return the shredded chicken to the skillet and combine well.

2. Assemble the Enchiladas:

• Preheat the oven to 375°F (190°C).
• Spread 1/6 of the chicken filling down the center of each tortilla.
• Top with 1/6 of the cheddar cheese and 1/6 of the Monterey Jack cheese.
• Roll up the tortillas and place them seam side down in a greased 8-inch baking dish.

3. Make the Sauce:

• In a medium bowl, whisk together the tomato soup, diced tomatoes with green chilies, and water.

4. Pour the Sauce:

• Pour the sauce over the enchiladas.

5. Bake:

• Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.

6. Serve:

• Serve the enchiladas with salsa on the side.

Tips for Perfect Chicken Enchiladas

• For a spicier dish, add more chili powder or a dash of cayenne pepper to the chicken filling.
• You can use any type of tortillas you prefer, such as flour or whole wheat.
• If you don’t have a baking dish, you can also bake the enchiladas in a cast-iron skillet.
• For a cheesy crust, sprinkle additional shredded cheese over the enchiladas before baking.

Variations on the Chicken Enchilada Recipe

• Veggie Enchiladas: Replace the chicken with your favorite vegetables, such as black beans, corn, or zucchini.
• Beef Enchiladas: Substitute the chicken with ground beef.
• Seafood Enchiladas: Use cooked shrimp, fish, or crab as the filling.
• Creamy Enchiladas: Add a cup of sour cream to the sauce for a creamy texture.
• Green Enchiladas: Use a green chili sauce instead of the tomato sauce.

The Art of Pairing Enchiladas

• Salsa: Enhance the flavors with a flavorful salsa, such as a tomatillo-based salsa or a smoky chipotle salsa.
• Guacamole: Add a creamy and refreshing touch with a side of homemade guacamole.
• Sour Cream: Balance the heat with a dollop of sour cream.
• Rice and Beans: Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
• Margaritas: Sip on a refreshing margarita to complement the spicy flavors of the enchiladas.

The Enchilada Legacy

Enchiladas have a rich history dating back to pre-Columbian times. The Aztecs and Mayans created a dish called “tlaxcalli,” which consisted of corn tortillas filled with various ingredients and cooked under a layer of ashes. Over time, the dish evolved into the enchiladas we know and love today.

Information You Need to Know

Q: Can I make the chicken enchiladas ahead of time?
A: Yes, you can assemble the enchiladas up to 24 hours in advance. Store them in the refrigerator until ready to bake.

Q: Can I freeze the chicken enchiladas?
A: Yes, you can freeze the enchiladas before baking. To reheat, thaw them in the refrigerator overnight and then bake them according to the instructions.

Q: What is the best way to store leftover chicken enchiladas?
A: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or warm them in the oven.