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Chicken Enchiladas
Created by: Howcan Team
Ingredients
- 2 cups shredded cooked chicken
- 1 cup diced onion
- 1 cup diced bell pepper
- 2 cups shredded cheddar cheese
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies
- 12 corn tortillas
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees F.
- In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the diced onion and bell pepper, and cook until softened, about 5 minutes.
- Add the shredded chicken, cumin, chili powder, garlic powder, salt, and black pepper to the skillet. Stir to combine and cook for an additional 2-3 minutes. Remove from heat.
- In a separate small skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Lightly fry each corn tortilla for about 10 seconds on each side to soften. Drain on paper towels.
- Pour 1/4 cup of the red enchilada sauce into the bottom of a 9x13 inch baking dish and spread it evenly.
- Fill each tortilla with a portion of the chicken mixture, a sprinkle of diced green chilies, and a small handful of shredded cheddar cheese. Roll up the tortillas and place them seam side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, and sprinkle the remaining cheddar cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let the enchiladas cool for a few minutes before serving. Enjoy!
Chicken enchiladas have a rich history dating back to ancient Mayan and Aztec civilizations in Mexico. This beloved dish features shredded chicken wrapped in corn tortillas, smothered in a savory enchilada sauce, and topped with cheese before being baked to perfection. The dish has evolved over time, with various regions in Mexico adding their own unique twists, such as using different types of chilies or incorporating local ingredients. In modern times, renowned chefs like Rick Bayless and Diana Kennedy have popularized chicken enchiladas in the United States, showcasing the authentic flavors of Mexico. Today, the best versions of this dish can be found in authentic Mexican restaurants across the country, with notable hotspots in regions like Texas, California, and New Mexico. The key to perfect chicken enchiladas lies in the balance of flavors, from the tender, well-seasoned chicken to the robustness of the enchilada sauce. While some recipes call for a traditional red sauce made from dried chilies, others opt for a tangy green sauce using tomatillos and green chilies. Whichever the case, the importance of using high-quality, authentic ingredients cannot be overstated. For those looking to explore alternative methods, consider incorporating mole sauce for a rich, complex flavor profile, or experimenting with different cheese blends for a unique twist. Whether enjoyed with a side of rice and beans or a refreshing salsa, chicken enchiladas continue to be a beloved staple in Mexican cuisine, offering a comforting and satisfying dining experience for food enthusiasts worldwide.
60 min
6
380 calories
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