If you’re in the mood for a delicious and satisfying Mexican dinner, look no further than these Chicken Enchiladas. This recipe is easy to make and perfect for a weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese
- 1 can (10 oz) enchilada sauce
- 8 corn tortillas
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the onion, green pepper, and garlic and sauté until tender, about 5 minutes.
- Add the chicken breasts to the skillet and season with cumin, chili powder, and salt. Cook until the chicken is no longer pink, about 10 minutes.
- Remove the chicken from the skillet and shred it with a fork.
- In a large bowl, mix together the shredded chicken, sautéed vegetables, and 1 cup of shredded cheddar cheese.
- Pour half of the can of enchilada sauce into the bottom of a 9x13 inch baking dish.
- Warm the tortillas in the microwave or on a griddle until pliable, about 30 seconds each.
- Divide the chicken mixture evenly among the tortillas, rolling each one up tightly and placing it seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the rolled up tortillas, making sure to cover all of them.
- Sprinkle the remaining cheddar cheese over the top of the enchiladas.
- Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve hot.
Vegetarian/Vegan Version
To make this recipe vegetarian, simply replace the chicken with a can of black beans. Drain and rinse the beans and mix them with the sautéed vegetables and cheese. Follow the same instructions for rolling and baking the enchiladas.
To make this recipe vegan, replace the chicken and cheese with a can of black beans and a vegan cheese substitute. Follow the same instructions for rolling and baking the enchiladas.
Gluten-Free Version
To make this recipe gluten-free, use corn tortillas instead of flour tortillas. You should also check the label on the enchilada sauce to make sure it is gluten-free.
Conclusion
These Chicken Enchiladas are a crowd-pleaser and a great choice for a weeknight dinner. They are easy to make and can be customized to fit your dietary needs. Serve them with a side of rice and beans for a complete and satisfying meal.
FAQ
What is a chicken enchilada?
Chicken enchiladas are a traditional Mexican dish made with shredded chicken, tortillas, and a variety of seasonings and sauces. The chicken filling is wrapped inside the tortillas, covered in a sauce, and baked until golden brown.
What ingredients do I need to make chicken enchiladas?
To make chicken enchiladas, you’ll need shredded chicken, tortillas, enchilada sauce, cheese, and optional toppings such as sour cream, avocado, and cilantro.
Can I use pre-cooked chicken for my enchiladas?
Yes, you can use pre-cooked chicken for your enchiladas. Rotisserie chicken or leftover chicken from a previous meal are great options.
Can I make enchiladas in advance?
Yes, enchiladas can be made in advance and stored in the refrigerator or freezer until ready to eat. Make sure to cover them tightly with foil or plastic wrap before storing.
How do I prevent my tortillas from tearing when rolling the enchiladas?
To prevent your tortillas from tearing when rolling the enchiladas, try heating them up in the microwave or on a skillet for a few seconds before using. This will make them more pliable and easier to handle.
Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas instead of flour tortillas. Corn tortillas are more traditional for enchiladas and have a slightly different texture than flour tortillas.
Can I make chicken enchiladas vegetarian?
Yes, you can make chicken enchiladas vegetarian by substituting the chicken with a meat alternative such as soy crumbles or tofu.
How spicy are chicken enchiladas?
The spiciness of chicken enchiladas depends on the type and amount of chili powder and other seasonings used in the recipe. If you prefer a milder dish, use less chili powder or a mild enchilada sauce.
How do I reheat leftover chicken enchiladas?
You can reheat leftover chicken enchiladas in the oven or microwave. To reheat in the oven, cover the dish with foil and bake at 350°F for 15-20 minutes. To reheat in the microwave, place the enchiladas on a microwave-safe dish and heat for 1-2 minutes, or until heated through.
Can I freeze leftover chicken enchiladas?
Yes, you can freeze leftover chicken enchiladas. Wrap them tightly in foil or plastic wrap and store in an airtight container in the freezer for up to 3 months.
