Mouthwatering Chicken Enchiladas: A Flavorful Mexican Delight

Ingredients

  • 2 cups shredded chicken
  • 1 cup diced onions
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 2 cups shredded cheddar cheese
  • 1 can (10 oz) enchilada sauce
  • 8 flour tortillas
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Steps and instructions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In a large pan, heat the olive oil over medium heat. Add the onions and garlic, and cook until they're soft and fragrant.
  3. Add the shredded chicken, black beans, corn, and half of the enchilada sauce to the pan. Stir well to combine. Cook for about 5 minutes, until everything is heated through.
  4. Spoon a heaping amount of the chicken mixture onto each flour tortilla. Sprinkle a generous amount of cheese on top of the chicken mixture. Roll up the tortilla and place it seam side down in a baking dish.
  5. Repeat with the remaining tortillas and chicken mixture.
  6. Pour the rest of the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top.
  7. Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
  8. Let the enchiladas cool for a few minutes before serving. Garnish with sour cream and fresh cilantro.
  9. Serve hot and enjoy your chicken enchiladas.

Tools for making

  • Mixing Bowl - Used for combining the chicken, vegetables, and sauce.
  • Large Pan - Used for sautéing the onions and garlic, as well as heating the chicken mixture.
  • Baking Dish - Used for baking the assembled enchiladas in the oven.
  • Aluminum Foil - Used to cover the baking dish while the enchiladas are baking.
  • Spoon - Used for stirring the chicken mixture and spooning it onto the tortillas.
  • Cheese Grater - Used for shredding the cheddar cheese.
  • Knife - Used for dicing the onions and mincing the garlic.
  • Cutting Board - Used as a surface for chopping and preparing the ingredients.
  • Oven - Used for baking the enchiladas.

Recipe variations

  • Use corn tortillas instead of flour tortillas for a gluten-free option.
  • Replace the chicken with cooked and seasoned ground beef or turkey.
  • Add diced bell peppers or jalapenos for an extra kick of heat.
  • Try using different types of cheese like Monterey Jack or pepper jack for a different flavor.
  • For a vegetarian option, substitute the chicken with sautéed vegetables like zucchini, mushrooms, and bell peppers.
  • Add a layer of refried beans or guacamole to the enchiladas before rolling them up.
  • Top the enchiladas with sliced avocado, diced tomatoes, or chopped green onions for added freshness.
  • Experiment with different enchilada sauces, such as green or mole sauce, for a unique twist.
  • Garnish the finished enchiladas with a squeeze of fresh lime juice or sprinkle some crumbled queso fresco on top.
  • For a spicier version, mix in some chipotle peppers in adobo sauce to the chicken mixture.

Recipe overview

Enjoy a comforting and savory meal with this Chicken Enchilada recipe. This dish, filled with shredded chicken, black beans, corn and cheese, all wrapped up in soft flour tortillas and smothered in a rich enchilada sauce, will surely hit your Mexican food cravings. This is a simple and easy to follow recipe, perfect for weeknight dinners or casual gatherings. It typically takes about an hour to prepare and cook, and this recipe serves about four people. The end result is a delicious, cheesy and satisfying meal that pairs well with a fresh side salad or a serving of Spanish rice. Get ready to roll up some tasty enchiladas and impress your family and friends with your culinary skills. Enjoy!

Common questions

  1. Can I use pre-cooked chicken? Yes, you can use pre-cooked chicken for this recipe. Simply shred the cooked chicken and follow the recipe as directed.
  2. Can I use store-bought enchilada sauce? Absolutely! Store-bought enchilada sauce works well for this recipe. However, if you prefer a homemade version, feel free to use your own enchilada sauce recipe instead.
  3. Can I use corn tortillas instead of flour tortillas? Yes, you can use corn tortillas if you prefer. Just keep in mind that corn tortillas tend to be more delicate, so you may need to warm them up slightly before rolling to prevent them from tearing.
  4. Can I make this recipe ahead of time? Yes, you can assemble the enchiladas ahead of time and refrigerate them until you're ready to bake. Just make sure to cover the baking dish with foil before refrigerating. When ready to bake, remove the foil and follow the baking instructions in the recipe.
  5. Can I freeze the leftovers? Absolutely! These enchiladas freeze well. Once they have cooled completely, you can wrap them individually in foil or place them in an airtight container before freezing. To reheat, simply thaw in the refrigerator overnight and bake in a preheated oven until heated through.

Serving dishes and utensils

  • Baking Dish - A baking dish is needed to cook the enchiladas in the oven.
  • Large Pan - A large pan is used to cook and combine the chicken mixture.
  • Aluminum Foil - Aluminum foil is used to cover the baking dish while baking the enchiladas.
  • Spoon - A spoon is used to spoon the chicken mixture onto the tortillas.
  • Cheese Grater - A cheese grater is needed to shred the cheddar cheese.

Origin stories

Enchiladas are a beloved dish in Mexican cuisine, with the first known reference dating back to the times of the Mayans. They initially used corn tortillas, not as a bread, but more as an eating utensil. They would roll or wrap food with the tortillas, and voila, the concept of enchiladas was born. The term "enchilada" itself comes from the Spanish word "enchilar," which means "to add chili pepper to." This gives a hint at the dish’s spice-filled origins. Over time, enchiladas evolved, with ingredients and methods changing and morphing across regions and families. Today’s enchiladas, particularly popular in the Southwestern United States and Northern Mexico, often feature cheese, various meats, beans, and vegetables, all wrapped up in a soft flour tortilla and topped with a generous pour of chili sauce. Each bite transports you back to ancient times, offering a taste of culinary history that spans centuries.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.