Chicken Enchiladas: A Homemade Tutorial326

Chicken enchiladas are a delightful and versatile dish that can be enjoyed for lunch, dinner, or even as a party appetizer. This homemade tutorial will guide you through every step of the process, from preparing the filling to assembling and baking the enchiladas, so you can create delicious and authentic enchiladas in your own kitchen.

Ingredients:For the Chicken Filling:
- 1 pound boneless, skinless chicken breasts
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chiles, undrained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Enchilada Sauce:
- 1 (28 ounce) can tomato sauce
- 1 (10 ounce) can diced tomatoes with green chiles, undrained
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly:
- 12 corn tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped cilantro (optional)

Instructions:Preparing the Chicken Filling:
1. In a large skillet, cook the chicken breasts over medium heat until browned on both sides. Remove from the skillet and shred into bite-sized pieces.
2. Add the onion and garlic to the skillet and cook until softened.
3. Stir in the black beans, corn, tomatoes, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, until the sauce has thickened.
4. Add the shredded chicken to the sauce and stir to combine.
Making the Enchilada Sauce:
1. In a medium saucepan, combine the tomato sauce, tomatoes, onion, garlic, chili powder, cumin, oregano, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the sauce has thickened.
Assembling the Enchiladas:
1. Preheat oven to 350°F (175°C).
2. Spread a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish.
3. Dip each tortilla in the enchilada sauce to coat it lightly.
4. Place a scoop of the chicken filling in the center of each tortilla.
5. Sprinkle with cheddar cheese and Monterey Jack cheese.
6. Roll up the tortillas and place them seam-side down in the prepared baking dish.
7. Pour the remaining enchilada sauce over the enchiladas and sprinkle with additional cheese.
Baking the Enchiladas:
1. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
2. Let stand for 5 minutes before serving.
Serving Suggestions:
- Topped with sour cream, guacamole, and salsa
- Served with a side of Mexican rice and beans
- Enjoyed as a main course or appetizer

Tips:- For a spicier enchilada, add more chili powder or diced jalapeños to the filling.
- For a vegetarian version, replace the chicken with sautéed vegetables such as bell peppers, onions, and mushrooms.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

2024-11-15

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