Chicken Enchiladas are a classic Mexican dish that is sure to please everyone at the table. They are made with shredded chicken, tortillas, enchilada sauce, and cheese, and can be customized with your favorite toppings. This comforting and flavorful dish is perfect for a weeknight meal or a weekend fiesta.
Enchiladas are a dish that has been enjoyed for centuries in Mexico. The word “enchilada” comes from the Nahuatl word “chīlāpa,” which means “something rubbed with chili.” Enchiladas were originally made with corn tortillas that were filled with a variety of meats, cheeses, and vegetables, and then dipped in a chili sauce. Over time, enchiladas have evolved into the delicious dish that we know and love today.
Chicken Enchiladas are a delicious and easy-to-make dish that is perfect for any occasion. With their simple ingredients and flavorful sauce, they are sure to become a favorite in your home. So next time you are looking for a satisfying and comforting meal, give Chicken Enchiladas a try!
Chicken Enchiladas
Ingredients
For the filling
- 1 pound boneless skinless chicken breasts, cooked and shredded
- 1 10-ounce can enchilada sauce
- 1 15-ounce can diced tomatoes, undrained
- 1 15-ounce can black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1/2 cup chopped fresh cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
For the tortillas
- 12 corn tortillas
For the enchilada sauce
- 2 tablespoons vegetable oil
- 1/2 onion chopped
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Garnish
- Sour cream
- Chopped fresh cilantro
- Sliced avocado
- Diced red onion
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Make the filling: In a large bowl, combine the shredded chicken, enchilada sauce, diced tomatoes, black beans, cheddar cheese, cilantro, chili powder, cumin, salt, and pepper. Mix well.
- Make the enchilada sauce: In a medium saucepan, heat the vegetable oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds more.
- Whisk in the flour and cook for 1 minute. Gradually whisk in the chicken broth, chili powder, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes, or until thickened.
- Assemble the enchiladas: Spread about 1/2 cup of the filling in the center of each tortilla. Roll up the tortillas and place them seam side down in a 9x13 inch baking dish.
- Pour the enchilada sauce over the enchiladas.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with sour cream, cilantro, avocado, and red onion, and serve immediately.
1 Comment
easy recipe