Enchiladas are a classic Mexican dish that are perfect for a simple and delicious dinner. This recipe is easy to make and can be customized to suit your tastes. You can use any kind of protein you like, such as beef, pork, or tofu, and you can add any vegetables or toppings that you prefer. These enchiladas are also gluten-free, making them a great option for those with dietary restrictions.
Ingredients
- 10 corn tortillas
- 2 cups cooked shredded chicken
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup enchilada sauce
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, black beans, corn kernels, 1/2 cup of enchilada sauce, 1/2 cup of shredded cheddar cheese, cilantro, and red onion. Mix well.
- Warm the corn tortillas in the microwave or on a griddle until they are soft and pliable.
- Divide the chicken filling evenly among the tortillas and roll them up tightly. Place the enchiladas seam-side down in a 9x13 inch baking dish.
- Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with the remaining shredded cheddar cheese.
- Bake for 25-30 minutes, or until the enchiladas are hot and bubbly.
- Garnish with cilantro and lime wedges before serving.
Vegetarian Version
To make vegetarian enchiladas, simply omit the chicken and add extra black beans or tofu instead. You can also add some sautéed vegetables, such as bell peppers or zucchini, to the filling for extra flavor and nutrition.
Vegan Version
To make vegan enchiladas, use vegan cheese instead of cheddar cheese or omit the cheese altogether. You can also use vegetable broth instead of chicken broth in the enchilada sauce.
Meal Prep
These enchiladas are great for meal prep! You can prepare them ahead of time and store them in the refrigerator or freezer until you are ready to eat them. Simply reheat them in the oven or microwave before serving.
Conclusion
Enchiladas are a delicious and easy dinner that are perfect for any night of the week. This recipe is simple to make and can be customized to suit your tastes. Whether you prefer chicken, beef, tofu, or vegetables, these enchiladas are sure to be a hit!
FAQ
How many enchiladas does this recipe make?
This recipe makes 8-10 enchiladas.
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas instead of corn tortillas. However, the taste and texture will be different.
Can I make the enchiladas ahead of time?
Yes, you can assemble the enchiladas ahead of time and refrigerate them until ready to bake. Make sure to cover them with foil to prevent them from drying out.
Can I add meat to the enchiladas?
Yes, you can add shredded chicken, ground beef, or any other meat of your choice to the enchiladas.
Can I make the enchilada sauce from scratch?
Yes, you can make the enchilada sauce from scratch. There are many recipes available online.
Can I use store-bought enchilada sauce?
Yes, you can use store-bought enchilada sauce if you don’t have the time or ingredients to make it from scratch.
Can I freeze the enchiladas?
Yes, you can freeze the enchiladas before baking them. Make sure to wrap them tightly in foil and label them with the date.
Can I use a different type of cheese?
Yes, you can use any type of cheese that melts well, such as cheddar, Monterey Jack, or queso blanco.
Can I add vegetables to the enchiladas?
Yes, you can add vegetables such as bell peppers, onions, or zucchini to the enchiladas to make them more nutritious.
Can I garnish the enchiladas with other toppings?
Yes, you can garnish the enchiladas with toppings such as chopped cilantro, diced avocado, or sour cream.
