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Cheesy 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
- 1/4 cup vegetable oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees F.
- In a large skillet, heat the vegetable oil over medium heat.
- Add the diced onion and bell pepper, and sauté for 5 minutes until softened.
- Stir in the shredded chicken, cumin, garlic powder, salt, and black pepper, and cook for an additional 2 minutes.
- Remove the skillet from the heat and stir in 1 cup of shredded cheddar cheese and the diced green chilies.
- Pour 1/2 cup of the enchilada sauce into the bottom of a 9x13 inch baking dish.
- Warm the corn tortillas in the microwave for 30 seconds to make them pliable.
- Place a spoonful of the chicken mixture onto each tortilla, roll it up, and place it seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, and sprinkle the remaining cheddar cheese on top.
- Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
- Allow to cool for 5 minutes before serving. Enjoy your cheesy chicken enchiladas!
Enchiladas have a rich history dating back to the Mayans and Aztecs, who wrapped tortillas around fish and game. The dish evolved during the Spanish conquest, with the addition of cheese and meat. Today, enchiladas are a staple of Mexican cuisine, with regional variations in fillings and sauces. In central Mexico, they're often filled with chicken and topped with a spicy red sauce, while in coastal regions, seafood enchiladas are popular. Chefs like Rick Bayless and Diana Kennedy have popularized authentic enchiladas in the US. For the best enchiladas, head to Mexico City for the classic version or try the mole enchiladas in Oaxaca. The key to perfect enchiladas lies in the quality of the tortillas and the richness of the sauce. Traditional red or green sauces are essential, but adventurous cooks can experiment with mole or salsa verde for a unique twist.
50 min
6
380 calories
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