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Tex-Mex Chicken Enchiladas
Created by: Howcan Team
Ingredients
- 2 cups shredded cooked chicken
- 1 cup diced onion
- 1 cup diced bell pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 2 cups shredded cheddar cheese
- 12 corn tortillas
- 2 cups enchilada sauce
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and cook until softened, about 5 minutes.
- Add the shredded chicken, black beans, corn, cumin, chili powder, salt, and black pepper to the skillet. Stir to combine and cook for an additional 2-3 minutes. Remove from heat and set aside.
- Pour 1/2 cup of enchilada sauce into the bottom of a 9x13 inch baking dish and spread it evenly.
- 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. Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them completely. Sprinkle the shredded cheddar cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro, if desired, and serve hot. Enjoy your Tex-Mex chicken enchiladas!
Tex-Mex Enchiladas with shredded chicken filling have a rich history rooted in the fusion of Mexican and Texan culinary traditions. This beloved dish is said to have originated in the border regions of Texas and Mexico, where it was crafted by innovative chefs seeking to combine the flavors of both cultures. Today, renowned restaurants in Texas, such as the iconic "Mama Ninfa's" in Houston, continue to serve up authentic Tex-Mex enchiladas with succulent shredded chicken. The key to perfecting this dish lies in the flavorful red chili sauce, tender shredded chicken, and gooey melted cheese, all wrapped in warm corn tortillas. For a twist, some chefs incorporate a tangy green tomatillo sauce or add a dollop of creamy sour cream for an extra burst of flavor. Whether enjoyed at a bustling Tex-Mex eatery or homemade with a cherished family recipe, Tex-Mex enchiladas with shredded chicken remain a timeless favorite.
60 min
6
380 calories
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