Description
Mexican-inspired chicken enchiladas showcase tender shredded chicken rolled in corn tortillas and smothered with rich red sauce. Melted cheese and fresh cilantro complete this classic comfort dish perfect for family dinners and weekend gatherings.
Ingredients
Scale
- 2 cups (16 fl oz/454 ml) shredded cooked chicken
- 8 large flour tortillas
- 12 oz (340 g) shredded cheese (cheddar, Monterey jack, Mexican cheese blend, or a combination)
- 15 oz (425 g) black beans, rinsed and drained
- 2 cups (16 oz/454 g) enchilada sauce
- 4 oz (113 g) diced green chiles (do not drain)
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp salt
Optional, for serving: fresh cilantro, chopped green or red onion, sour cream, avocado, pico de gallo
Instructions
- Preheat Preparation: Warm the oven to 375°F, establishing the perfect thermal environment for transforming raw ingredients into a delectable Mexican-inspired feast.
- Flavor Foundation: In a large skillet, sauté onions with olive oil until translucent, creating an aromatic base that will infuse the entire dish with depth and complexity.
- Protein Medley: Incorporate shredded chicken, black beans, green chiles, and a vibrant blend of spices into the skillet, stirring to marry the ingredients into a harmonious filling that promises robust flavor.
- Sauce Integration: Fold enchilada sauce into the skillet mixture, ensuring each component is thoroughly coated and the filling develops a rich, cohesive texture.
- Assembly Technique: Lay out tortillas, distribute the chicken mixture strategically, sprinkle cheese, and roll tightly, creating compact enchilada parcels that will bake into a mouthwatering main course.
- Baking Presentation: Arrange rolled enchiladas seam-side down in a prepared baking dish, lavish with additional enchilada sauce and a generous cheese topping that will transform into a golden, bubbling crust.
- Oven Transformation: Bake until the cheese melts completely and edges crisp, typically 20-25 minutes, allowing the flavors to intensify and meld beautifully.
- Finishing Touch: Remove from oven and let rest briefly, then garnish with fresh cilantro, sour cream, or sliced jalapeños to elevate the dish’s visual and gustatory appeal.
Notes
- Prevent Soggy Tortillas: Pat tortillas dry before filling to avoid excess moisture that can make them mushy.
- Maximize Flavor Depth: Let the chicken and bean mixture simmer for 5-10 minutes to intensify spice and ingredient integration.
- Cheese Melting Technique: Use a blend of cheeses like sharp cheddar and Monterey Jack for a more complex, creamy texture.
- Rest and Serve Strategy: Let enchiladas sit for 5-10 minutes after baking to allow filling to set and make cutting and serving cleaner.
- Prep Time: 15min
- Cook Time: 25min
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 400
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 70 mg