Easy Chicken Enchiladas

Easy Chicken Enchiladas Recipe - Authentic Mexican Flavor

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Chicken enchiladas are a delicious and comforting Mexican dish that is perfect for a family dinner or a gathering with friends. This recipe is easy to make and is sure to be a hit with everyone at the table.

History

Enchiladas have been a popular dish in Mexican cuisine for centuries. The dish is believed to have originated in Mexico, with the first recorded mention of enchiladas dating back to the 18th century. Originally, enchiladas were made with corn tortillas filled with various ingredients, such as meat, cheese, and vegetables, and then rolled up and covered in a chili sauce.

Ingredients

3 large chicken breast halves
16 oz (454 g) can of chopped tomatoes
10 oz (283 g) can of cheddar cheese soup
4 oz (113 g) can of chopped mild green chilies
1 cup of chopped onion
1 tsp of ground cumin
0.5 tsp of garlic powder
Grated cheddar or colby cheese
12 corn tortillas

How to prepare

Cover the chicken with water and simmer for 30 minutes. Allow it to cool, then remove the bones and cut the chicken into strips. Set aside, but save the water.
In a saucepan, combine the tomatoes, soup, chilies, cumin, and garlic powder. Heat the mixture until warm, then divide it in half. The second half will be used for the sauce.
Add the chicken to the first half of the mixture.
Dip the tortillas into the broth that was left from boiling the chicken to soften them. Place one tortilla on a plate and add 2 tbsp of the mixture and 1 tbsp of grated cheese.
Roll up the tortilla and place it seam side down in a baking pan.
Repeat the previous step for all the tortillas, filling and rolling them.
Pour the remaining cheese soup evenly over the enchiladas and sprinkle with the remaining cheese.
Bake at 350° until the cheese is melted, which should take about 20 minutes.

Variations

You can make vegetarian enchiladas by using black beans, corn, and bell peppers as the filling.
For a healthier version, you can use whole wheat tortillas and low-fat cheese.
You can also add toppings such as sour cream, avocado, and cilantro.

Cooking Tips & Tricks

To save time, you can use pre-cooked rotisserie chicken instead of boiling and shredding chicken breasts.

- Make sure to dip the tortillas in the chicken broth before filling and rolling them to prevent them from cracking.

- You can customize the filling by adding ingredients such as black beans, corn, or bell peppers.

- For a spicier version, you can use hot chilies or add hot sauce to the sauce mixture.

Serving Suggestions

Serve the chicken enchiladas with a side of Mexican rice, refried beans, and a fresh salad.

Cooking Techniques

The key cooking techniques for this recipe include boiling and shredding chicken, making a sauce, and assembling and baking the enchiladas.

Ingredient Substitutions

You can use any type of cheese soup or cream soup in place of cheddar cheese soup.

- You can use green enchilada sauce instead of the tomato-based sauce in this recipe.

- You can use corn tortillas or flour tortillas, depending on your preference.

Make Ahead Tips

You can prepare the chicken filling and sauce ahead of time and assemble the enchiladas right before baking. You can also freeze the assembled enchiladas for later use.

Presentation Ideas

Garnish the chicken enchiladas with chopped cilantro, sliced jalapenos, and a dollop of sour cream for a beautiful presentation.

Pairing Recommendations

Chicken enchiladas pair well with Mexican beer, margaritas, or a refreshing agua fresca.

Storage and Reheating Instructions

Store any leftover chicken enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of chicken enchiladas contains approximately 350 calories.

Carbohydrates

Each serving of chicken enchiladas contains approximately 30 grams of carbohydrates.

Fats

Each serving of chicken enchiladas contains approximately 15 grams of fats.

Proteins

Each serving of chicken enchiladas contains approximately 20 grams of proteins.

Vitamins and minerals

Chicken enchiladas are a good source of vitamin C, vitamin A, calcium, and iron.

Alergens

This recipe contains dairy (cheddar cheese soup) and wheat (tortillas).

Summary

Chicken enchiladas are a balanced meal that provides a good amount of carbohydrates, proteins, and fats. They are also a good source of vitamins and minerals.

Summary

Chicken enchiladas are a delicious and satisfying dish that is perfect for any occasion. With a few simple ingredients and easy steps, you can create a flavorful and comforting meal that everyone will love. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a warm summer day, and I was visiting my friend Maria who lived down the street. As soon as I walked into her kitchen, I was hit with the delicious aroma of spices and cooking chicken. Maria was busy at the stove, stirring a pot of simmering sauce and shredding cooked chicken.

"Hey there, come on in!" Maria greeted me with a smile. "I'm making my famous Easy Chicken Enchiladas for dinner tonight. Have you ever had them before?"

I shook my head, taking in the sight of all the ingredients laid out on the counter. There were tortillas, cheese, onions, and peppers, all waiting to be assembled into the mouthwatering dish Maria was preparing.

"I learned this recipe from my grandmother," Maria explained as she worked. "She used to make these enchiladas for us all the time when I was growing up. They're a family favorite!"

I watched as Maria expertly filled each tortilla with the chicken mixture, rolled them up, and placed them in a baking dish. She poured the sauce over the top, sprinkled on some cheese, and popped the dish into the oven to bake.

As the enchiladas baked, Maria shared stories of her grandmother and the meals she used to make. She talked about how her grandmother would spend hours in the kitchen, cooking up delicious dishes for her family to enjoy. I could see the love and passion Maria had for cooking, and it inspired me to learn more about different recipes and techniques.

When the enchiladas were finally done, Maria pulled them out of the oven and placed them on the table. The cheesy, spicy aroma filled the room, and my mouth watered in anticipation. We sat down to eat, and with the first bite, I knew I had to learn how to make these enchiladas for myself.

Over the next few weeks, I visited Maria often, watching and helping her make the Easy Chicken Enchiladas. I took notes, asked questions, and practiced the techniques she showed me. I experimented with different spices and ingredients, adjusting the recipe to suit my taste.

After much trial and error, I finally mastered the recipe. I made the Easy Chicken Enchiladas for my family one weekend, and they were a hit! My kids devoured them, asking for seconds and thirds. My husband even declared them the best enchiladas he had ever tasted.

I was proud of my accomplishment, knowing that I had learned a new skill and created a delicious dish that my family loved. I thought back to Maria and her grandmother, grateful for their inspiration and guidance.

Since then, the Easy Chicken Enchiladas have become a staple in my household. I make them for family gatherings, potlucks, and special occasions. I always think of Maria and her grandmother when I cook them, grateful for the bond we share through food and recipes.

As I grow older, I continue to learn new recipes and techniques, adding to my collection of family favorites. But the Easy Chicken Enchiladas will always hold a special place in my heart, reminding me of the day I first saw the recipe and was captivated by its delicious flavors.