Indulge in flavor: discover the secret to irresistible chicken enchiladas (easy recipe included!)
What To Know
- Spread a thin layer of enchilada sauce in the bottom of a 9×13 inch baking dish.
- Place a tortilla in the dish and spread some of the chicken filling down the center.
- For a more flavorful filling, marinate the chicken in a mixture of lime juice, olive oil, and spices before cooking.
Indulge in the tantalizing flavors of Mexican cuisine with this effortless chicken enchilada recipe. With its tender chicken, savory sauce, and a delightful blend of spices, this dish is sure to become a family favorite. Whether you’re a seasoned home cook or just starting your culinary journey, this step-by-step guide will empower you to create mouthwatering chicken enchiladas with ease.
Gather Your Ingredients
To embark on this culinary adventure, you’ll need the following ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1/2 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
- 1 can (10 ounces) enchilada sauce
- 1 cup shredded cheddar cheese
Prepare the Chicken
1. In a large skillet, heat the olive oil over medium heat.
2. Season the chicken breasts with salt and pepper.
3. Add the chicken to the skillet and cook until browned on both sides.
4. Remove the chicken from the skillet and shred it using two forks.
Create the Filling
1. In a large bowl, combine the shredded chicken, black beans, corn, cilantro, cumin, chili powder, salt, and black pepper.
2. Mix well to combine.
Assemble the Enchiladas
1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of enchilada sauce in the bottom of a 9×13 inch baking dish.
3. Place a tortilla in the dish and spread some of the chicken filling down the center.
4. Roll up the tortilla and place it seam-side down in the dish.
5. Repeat with the remaining tortillas and filling.
6. Pour the remaining enchilada sauce over the enchiladas.
7. Sprinkle the cheddar cheese on top.
Bake and Serve
1. Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.
2. Remove from the oven and let stand for 5 minutes before serving.
3. Garnish with additional cilantro and sour cream, if desired.
Tips for Success
- For a more flavorful filling, marinate the chicken in a mixture of lime juice, olive oil, and spices before cooking.
- If you don’t have shredded cheddar cheese, you can substitute Monterey Jack cheese or a blend of cheeses.
- To make your enchiladas ahead of time, assemble them and refrigerate for up to 24 hours before baking.
- For a vegetarian version, replace the chicken with tofu or beans.
Variations
- Green Chicken Enchiladas: Use green enchilada sauce and add chopped green chiles to the filling.
- Spicy Chicken Enchiladas: Increase the amount of chili powder or add diced jalapeños to the filling.
- Sour Cream Chicken Enchiladas: Add a layer of sour cream between the filling and the tortillas.
Frequently Asked Questions
Q: Can I use rotisserie chicken for this recipe?
A: Yes, you can use rotisserie chicken to save time. Simply shred the chicken and add it to the filling.
Q: How do I store leftover enchiladas?
A: Leftover enchiladas can be refrigerated for up to 3 days. Reheat them in the oven or microwave before serving.
Q: Can I freeze enchiladas?
A: Yes, you can freeze enchiladas for up to 2 months. Assemble the enchiladas as directed, but do not bake them. Wrap them tightly in plastic wrap and freeze. When ready to serve, thaw the enchiladas overnight in the refrigerator and then bake them as directed.
