Chicken Enchiladas recipe, including extra steps, tips, and possible variations to ensure you have a comprehensive guide.


Chicken Enchiladas

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


Ingredients:

For the Chicken Filling:

  • 3 chicken breasts (about 1.5 lbs), cut into 1-inch cubes
  • 2 cans green chile enchilada sauce (10-15 oz each)
  • 1 package cream cheese (8 oz, softened for easier mixing)
  • Seasonings for chicken:
  • Salt (1 tsp)
  • Black pepper (1/2 tsp)
  • Garlic powder (1 tsp)
  • Cumin (1 tsp, optional for added flavor)
  • Onion powder (1 tsp, optional)
  • Chili powder (1/2 tsp, optional for spice)

For Assembly:

  • 8-10 flour tortillas (8-inch size; you can use corn tortillas for a gluten-free option)
  • 2-3 cups shredded cheese (such as cheddar, Monterey Jack, or a Mexican cheese blend)
  • Additional toppings: sour cream, fresh cilantro, jalapeños, salsa, avocado, or green onions.

Instructions:

1. Cook the Chicken:
  1. Preparation:
  • Remove the chicken breasts from the packaging and pat dry with paper towels.
  • Cut them into 1-inch cubes for even cooking.
  1. Heat the Skillet:
  • In a large skillet, heat 1-2 tablespoons of oil (olive oil or vegetable oil) over medium heat.
  • Tip: Use a non-stick skillet for easier cleanup.
  1. Cook the Chicken:
  • Add the cubed chicken to the skillet in a single layer.
  • Season the chicken with salt, pepper, garlic powder, cumin, onion powder, and chili powder.
  • Cook for about 8-10 minutes, stirring occasionally, until the chicken is browned and cooked through.
  • Ensure the chicken reaches an internal temperature of 165°F (74°C).
2. Add the Cream Cheese:
  1. Cream Cheese Preparation:
  • If the cream cheese is not softened, microwave it for 20-30 seconds to soften it.
  1. Mix Chicken and Cream Cheese:
  • Reduce the heat to low and add the softened cream cheese to the skillet with the cooked chicken.
  • Stir well until the cream cheese is fully melted and combined with the chicken, creating a creamy filling.
  • Tip: If the mixture seems too thick, you can add a splash of chicken broth or water to thin it out.
3. Preheat the Oven:
  • While mixing the filling, preheat your oven to 350°F (175°C) to ensure it’s hot when you’re ready to bake.
4. Assemble the Enchiladas:
  1. Prepare the Tortillas:
  • If using corn tortillas, warm them in a dry skillet for 15-30 seconds per side to make them pliable. Flour tortillas don’t require this but can also be warmed.
  1. Fill the Tortillas:
  • Lay a tortilla flat on a clean surface or plate.
  • Scoop about 1/4 to 1/3 cup of the chicken mixture onto one end of the tortilla.
  1. Roll the Tortilla:
  • Roll the tortilla tightly, folding in the sides as you go to keep the filling inside.
  • Place the rolled enchilada seam-side down in a greased 9×13 inch baking dish.
  1. Repeat until all chicken mixture is used. You should have about 8-10 enchiladas depending on the size of your tortillas.
5. Add Enchilada Sauce and Cheese:
  1. Sauce the Enchiladas:
  • Pour the green chile enchilada sauce evenly over the top of the rolled enchiladas. Ensure they are well covered.
  1. Cheese Topping:
  • Sprinkle the shredded cheese over the sauce-covered enchiladas. If one of your kids prefers no cheese, simply leave that section without cheese.
6. Bake the Enchiladas:
  • Place the baking dish in the preheated oven and bake for 10-15 minutes or until the cheese is melted and bubbly.
  • Tip: You can broil for the last 1-2 minutes for a crispy cheese topping; just watch carefully to avoid burning.
7. Serve:
  1. Cool and Garnish:
  • Remove from the oven and let cool for a few minutes.
  • Garnish with fresh cilantro, sliced jalapeños, or chopped green onions if desired.
  1. Serving Suggestions:
  • Serve the enchiladas warm with a dollop of sour cream and a side of salsa or guacamole. They pair well with Mexican rice, refried beans, or a simple green salad.

Tips & Variations:

  • Vegetable Add-Ins: Consider adding black beans, corn, or sautéed bell peppers and onions to the chicken mixture for added flavor and nutrition.
  • Different Sauces: You can use red enchilada sauce instead of green, or mix both for a unique flavor.
  • Spicy Kick: For a spicier filling, add diced jalapeños or diced green chiles to the chicken mixture before rolling.
  • Freezing: Prepare the enchiladas ahead of time and freeze them before baking. Cover tightly with foil and freeze. When ready to bake, thaw in the refrigerator overnight and bake as instructed.

Nutritional Information (per enchilada, approx.):

  • Calories: 300-350
  • Protein: 25g
  • Carbohydrates: 30g
  • Fat: 12g

This comprehensive guide should help you make delicious and creamy Chicken Enchiladas with ease. Enjoy your cooking adventure!

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