Baked Chicken Enchiladas
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Quantity: 16 enchiladas
Complexity: easily
Quantity: 16 enchiladas
Nutritional value per serving:
Calories 383, total fat 13 G., saturated fats 4 G., proteins 29 G., carbohydrates 39 G., fiber 6 G., cholesterol 63 mg, sodium 1216 mg, sugar 7 G.
Calories 383, total fat 13 G., saturated fats 4 G., proteins 29 G., carbohydrates 39 G., fiber 6 G., cholesterol 63 mg, sodium 1216 mg, sugar 7 G.
If you're looking to treat your loved ones to a colorful Tex-Mex dish, chicken enchiladas are the perfect choice! They can be served as an appetizer or a main course, are easy to prepare, and look very festive. Enchiladas are tortilla tubes filled with chicken, placed in a mold and baked in tomato sauce under a layer of grated cheese. Their distinctive flavor comes from traditional Mexican spices and herbs: chili peppers, cumin, garlic, and oregano. They are served with a variety of toppings, such as fresh herbs, tomato slices, and sour cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g boneless, skinless chicken breasts
- 3 tablespoons of vegetable oil
- 2 tsp ground cumin
- 2 tsp garlic powder
- 1 teaspoon Mexican spice mix
- 1 red onion, diced
- 2 cloves garlic, crushed
- 1 cup frozen corn, thawed
- 5 canned whole green chilies, seeded and coarsely chopped
- 4 canned chipotle peppers, seeded and finely chopped (optional)
- 1 can (800 g) of canned stewed tomatoes
- 0.5 tsp flour
- 16 corn tortillas
- 1.5 cups enchilada sauce, store-bought
- 1 cup grated cheddar and Monterey Jack cheese mixture
- Chopped cilantro leaves, chopped green onions, sour cream, chopped tomatoes, for serving
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Recipes with similar ingredients: chicken breasts, tomato sauce, chili pepper, tomatoes, tortilla, cheddar cheese, Monterey Jack cheese, corn, chipotle pepper, cumin, garlic powder
Cooking the dish according to the recipe:
- Grease a large skillet with vegetable oil. Season the chicken with salt and pepper. Cook over medium heat for 7 minutes on each side, until no longer pink. Before turning, sprinkle the chicken with cumin, garlic powder, and Mexican seasoning. Transfer the chicken to a platter and let it cool.
- In the same pan (do not wash), sauté the onion and garlic until soft. Add the corn and chili peppers. Stir well. Add the canned tomatoes and cook for 1 minute.
- Shred the chicken breasts into strips. Add the shredded chicken to the pan and stir in the vegetables. Sprinkle with flour to thicken the sauce.
- Microwave the tortillas on high power for 30 seconds. This will soften them and make them more pliable. Spread a little enchilada sauce over the bottom of two 9x13-inch baking dishes and spread it evenly to coat the bottom.
- Pour the remaining sauce into a shallow bowl and dip each tortilla into the enchilada sauce to lightly coat. Spoon 1/4 cup of the chicken filling onto each tortilla. Roll into a tube and place 8 enchiladas in each pan, seam side down. Top with the remaining enchilada sauce and sprinkle with cheese.
- Bake for 15 minutes in a preheated oven at 350°F (175°C), or until the cheese is melted. Before serving, sprinkle with cilantro, green onions, drizzle with sour cream, and top with chopped tomatoes. Serve with rice and Spanish beans.
Categories:
recipe / Calorie content of prepared meals / Oven / Microwave oven / Main courses / Casseroles / Bird / Fast food / Tortilla Dishes / / / Mexican cuisine / Tyler Florence
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