Shredded Chicken Enchiladas

Shredded Chicken Enchiladas Recipe - Authentic Mexican Cuisine

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 12

Introduction

Shredded Chicken Enchiladas are a delicious and comforting Mexican dish that is perfect for a family dinner or a gathering with friends. These enchiladas are filled with tender shredded chicken, green chilis, and a blend of spices, all wrapped in corn tortillas and smothered in a flavorful enchilada sauce. Topped with melted cheese, these enchiladas are sure to be a hit with everyone at the table.

History

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

Ingredients

Chicken Enchiladas

29 oz (822 g) of cooked chicken
2 cans (4 oz or 113 g each) of chopped green chilis
0.5 cup of vegetable oil (for heating tortillas)
36 corn tortillas
1 can (28 oz or 794 g) of medium enchilada sauce (homemade or commercial)
2 lb (907 g) of shredded cheese
Nonstick cooking spray

Seasonings

onion powder to taste
garlic powder to taste
red pepper flakes to taste
paprika to taste
Crushed minced garlic to taste

How to prepare

Preheat the oven to 350°F (177°C). Spray two rectangular pans with cooking spray.
In a bowl, combine the chicken, chiles, and all spices.
Pour a small amount of oil in a nonstick pan and heat it on high. Heat the tortillas on both sides. Repeat until all tortillas are heated, adding oil as necessary.
After heating, drain each tortilla on a paper towel to remove excess oil.
Dip each tortilla in enchilada sauce, shaking off excess.
Fill the tortillas with the meat. Roll them up and place them in the pan with the edge side down.
Spoon extra sauce on top of the enchiladas. Top them with shredded cheese.
Bake at 350°F (177°C) for 30 minutes or until the cheese is bubbly and the enchiladas are heated thoroughly.

Variations

Substitute the chicken with beef, pork, or shrimp for a different flavor.
Add black beans, corn, or diced vegetables to the chicken mixture for added texture and nutrition.
Use a different type of cheese, such as Monterey Jack or queso fresco, for a unique twist.

Cooking Tips & Tricks

To save time, use pre-cooked rotisserie chicken or leftover chicken for this recipe.

- Heating the tortillas in a pan with a small amount of oil helps to make them pliable and easier to roll.

- Make sure to drain the tortillas on a paper towel after heating to remove excess oil.

- Be generous with the enchilada sauce, as it adds flavor and moisture to the dish.

- For a spicier kick, add more red pepper flakes or hot sauce to the chicken mixture.

Serving Suggestions

Serve the Shredded Chicken Enchiladas with a side of Mexican rice, refried beans, and a fresh salad for a complete meal. Garnish with chopped cilantro, diced tomatoes, and sliced avocado for added flavor and freshness.

Cooking Techniques

Preheating the tortillas in a pan with oil helps to make them pliable and prevents them from tearing when rolled.

- Rolling the enchiladas tightly and placing them seam side down in the pan helps to keep them from unraveling during baking.

- Spooning extra sauce on top of the enchiladas before baking ensures that they stay moist and flavorful.

Ingredient Substitutions

Use store-bought rotisserie chicken or leftover cooked chicken instead of cooking the chicken from scratch.

- Substitute corn tortillas with flour tortillas for a softer texture.

- Use store-bought enchilada sauce instead of making homemade sauce for convenience.

Make Ahead Tips

You can assemble the Shredded Chicken Enchiladas ahead of time and refrigerate them until ready to bake. This makes them a great make-ahead meal for busy weeknights or entertaining.

Presentation Ideas

Garnish the Shredded Chicken Enchiladas with chopped cilantro, sliced jalapenos, and a dollop of sour cream for a colorful and appetizing presentation. Serve them on a platter with a side of Mexican rice and refried beans for a complete meal.

Pairing Recommendations

Pair the Shredded Chicken Enchiladas with a refreshing Mexican beer, a fruity margarita, or a glass of sangria for a delicious and festive meal. For dessert, serve churros or flan for a sweet finish.

Storage and Reheating Instructions

Store any leftover Shredded Chicken Enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and bake in a preheated oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of Shredded Chicken Enchiladas contains approximately 350 calories.

Carbohydrates

Each serving of Shredded Chicken Enchiladas contains approximately 25 grams of carbohydrates.

Fats

Each serving of Shredded Chicken Enchiladas contains approximately 15 grams of fats.

Proteins

Each serving of Shredded Chicken Enchiladas contains approximately 20 grams of proteins.

Vitamins and minerals

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

Alergens

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

Summary

Shredded Chicken Enchiladas are a balanced meal that provides a good mix of carbohydrates, proteins, and fats. They are also rich in vitamins and minerals, making them a nutritious and satisfying dish.

Summary

Shredded Chicken Enchiladas are a classic Mexican dish that is easy to make and full of flavor. With tender shredded chicken, green chilis, and melted cheese wrapped in corn tortillas and smothered in enchilada sauce, these enchiladas are sure to be a crowd-pleaser. Serve them with Mexican rice, refried beans, and a fresh salad for a complete and satisfying meal.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Shredded Chicken Enchiladas. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. The aroma of spices filled the air as she busily chopped vegetables and shredded chicken for the filling.

Maria had learned this recipe from her grandmother, who hailed from Mexico. She told me stories of how her abuela would spend hours in the kitchen, preparing traditional dishes for the family. Maria's eyes sparkled with pride as she shared the secrets of her family recipe with me.

As I watched Maria work her magic in the kitchen, I couldn't help but feel inspired. I had always loved cooking, but there was something special about learning a recipe that had been passed down through generations. I knew that I had to recreate this dish in my own kitchen and share it with my family.

After spending the afternoon with Maria, I returned home with a newfound sense of determination. I gathered all the ingredients I would need for the Shredded Chicken Enchiladas and set to work. I carefully followed Maria's instructions, seasoning the chicken with a blend of spices and sautéing the vegetables until they were tender.

As the enchiladas baked in the oven, the tantalizing scent filled my kitchen, bringing back memories of my time with Maria. When I finally pulled the dish out of the oven, I knew that I had created something truly special.

I invited my family to join me at the table, eager to share my creation with them. As they took their first bite of the Shredded Chicken Enchiladas, their faces lit up with delight. The flavors were bold and savory, a perfect blend of spices and textures.

From that day on, Shredded Chicken Enchiladas became a staple in our family meals. I would often make them for special occasions or simply when we were craving a taste of comfort food. Each time I prepared the dish, I felt a connection to Maria and her abuela, grateful for the gift of their treasured recipe.

Over the years, I have made some adjustments to the original recipe, adding my own touches and experimenting with different ingredients. I have shared my version of Shredded Chicken Enchiladas with friends and neighbors, passing on the tradition of this beloved dish.

As I look back on the journey that led me to discover this recipe, I am filled with gratitude for the friendships and memories that have enriched my life. Cooking has always been a passion of mine, but learning to make Shredded Chicken Enchiladas has brought me a deeper sense of joy and fulfillment.

I am proud to carry on the tradition of this delicious dish, knowing that it will continue to bring warmth and comfort to my family for generations to come. And whenever I make Shredded Chicken Enchiladas, I will always remember the sense of wonder and inspiration that first sparked my culinary adventure.